IN PRODUCTION NOW
Background for French Tarragon.
This lovely flavoured perennial is part of the Asteraceae family. Originally found wild in the Northern hemisphere from Russia to many of the Asian countries. France is the largest commercial producer today.
It's common use only dates back to the 1500's unlike many other herbs used medicinally. It was introduced into the United States in the 1800's. Often referred to as "True Tarragon" whereas Russian Tarragon is referred to as "False Tarragon"
Use French Tarragon
Nothing quite beats the fine flavour of French Tarragon. Definitely anise flavour but subtle and far from overpowering. Is excellent to lift a potato salad, with chicken and also fish.
When it is dried it will lose some of it's fine flavour, so with this herb fresh is certainly best. If you need to preserve it for use over the winter, a rapid drying in a shady place or a dehumidifier is best. Store in a dark cool place. Or put several sprigs into a sterile jar of white vinegar and used as a Tarragon vinegar through winter.
One of the main herbs used in Bernaise sauce, and one of the four herbs making the French "fine herbs".
French Tarragon is believed to be one of the highest antioxidant amoung the common herbs.
Grow French Tarragon
Plant it in a big pot so you don't lose it. It flourishes all summer and hibernates all winter, coming back twice the size in spring. Split it every two years to renew the plant otherwise it seems to wear itself out by the third or fourth year. It will not tolerate wet feet through winter and needs a good weeding in spring to make sure there are no slugs to eat the new shoots. Due to its hibernation, it tolerates cold and frost which may contribute to a finer flavour the following spring. Don't over fertilize or the plant will grow big in summer but will have a less intense flavour.
This information is not intended to diagnose, treat, cure, or prevent any disease.