Tarragon
Artemisia dracunculus
Features
Tarragon is a perennial herb that spreads underground, its stems can grow over 50cm high. The leaves are olive green which has an anise flavour. Tarragon will die down during winter and regenerates in spring. It should be replanted every few years as plants lose their vigour over time. Flowers appear in late summer and are white or greenish.
Growing Methods
Tarragon should be lifted during spring, divide the root and replant in pots or in the garden 60cm apart. Plant food should be applied in early spring and the soil should be damp but ease off over winter.
Powdery mildew may appear on the leaves which will cause the plant to wilt and die. Remove any affected plants to restrict spreading. Root rot can be prevented by providing good drainage.
Harvesting
Leaves should be picked as required during summer taking care not to bruise them. Tarragon loses some of it's flavour and colour when dried so it is better to preserve the leaves in vinegar. Leaves can also be frozen for up to six months when wrapped in plastic wrap.
Uses
Tarragon is used to enhance flavours of fish, meat, vegetables and dairy products. Tarragon also works well in vinegars, butters and sauces.
