Tarragon

Artemisia dracunculus

Dragon's Mugwort Estragon French Tarragon German Tarragon Tarragon True Taragon Parts used Uses Habitat and cultivation Constituents Collection and harvesting Tarragon vinegar Marinade with tarragon for vegetables Linguini with white clam sauce

Tarragon is a green, glabrous perennial shrub found in sunny, dry areas in the western United States, southern Asia and Siberia. In Europe tarragon is cultivated for its aromatic leaves that impart a licorice-anise flavor to sauces, salads and vinegary foods. Tarragon grows about 2 feet high and has long, narrow leaves which, unlike other members of its genus, are undivided. Tarragon is closely allied to wormwood and has long, fibrous roots spreading everywhere by runners and small flowers in round, yellow-black heads that are seldom fully opened.

An old French remedy for insomnia and hyperactivity that's been tried with pretty good success is tarragon tea .Tarragon tea is used for though insomnia. Just steep 1-1/2 tsp. of the dried, cut herb in 1-3/4 cups boiling water, covered and away from the heat, for 40 minutes. Prepare about an hour before retiring, then strain and drink the tea while it's still lukewarm.

The best way to take tarragon for digestive-related problems is in the form of a homemade vinegar, 1 tbsp. before each meal. To make tarragon vinegar, fill a wide-mouthed fruit jar with the freshly gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little on a flat cookie sheet lined with foil in a low-set oven.

Then place in the jar, cover with apple cider vinegar and 1/2 tsp. each freshly squeezed lemon and lime juices. Permit it to stand about 7 hours, then strain through about five layers of cheesecloth or a clean piece of flannel material into another jar with a tight-fitting ring lid. Store in a cool, dry pantry or cupboard.

The anise-flavored leaves and flowering tops are used to season salads, sauces, soups, stews, eggs, meat, fish and pickles. Leaves or essential oil are also used in the manufacture of tarragon vinegar, mustard, tartar sauce and liqueurs. Russian tarragon, a separate cultivar, is often confused with and sold as French tarragon. Except for being taller, the Russian variety looks similar to French tarragon but is considered far inferior to the French or true kind as far, as taste goes.

In medieval times, pilgrims embarking on long journeys would stuff their shoes with sprigs of tarragon in the hope that the herb would impart stamina. Tarragon's common name seems to be a corruption of the French esdragon, which is in turn derived from the Latin dracunculus, meaning "little dragon."

Tarragon is a perennial member of the Composite family, the same family to which daisies belong. Tarragon has narrow, dark green leaves and small yellow flowers, and it grows about 2 feet tall. The herb likes a warm, dry environment with well-drained, fairly rich soil, although it will also grow in poor soil.

There are two major varieties of tarragon -French and Russian. French tarragon contains an anise like aromatic oil that the Russian variety lacks, so it is the type preferred in both cooking and medicine. Unfortunately, French tarragon rarely produces seeds and it grows slowly from root divisions and cuttings. This is one reason why it is a bit expensive.

Tarragon is propagated from divisions or cuttings taken in the spring or autumn. Plant the rooted cuttings outside when they are established, in a warm, sunny environment. Side-dress your tarragon each year in the spring with well-composted manure. Tarragon has long fibrous roots and lateral runners, and it doesn't like to "get its feet wet." Some gardeners plant it on a slope so that it never is in danger of becoming waterlogged. But do not allow the roots to dry out completely, either. Mulching around the plant is a good way to help conserve soil moisture.

Mulch your tarragon plants heavily wherever there is a danger of heavy frosts. If you live where winters are severe, it is best to dig up tarragon in autumn and pot it up to be kept indoors until the weather warms up again.

Tarragon is best if harvested just before it flowers. Cut it back to within 1 inch of the ground. Cooks use tarragon fresh or dried, preserved in vinegar, or frozen. Cut the plant into small twigs that you can handle, store, and use easily. For storage for medicinal purposes, tarragon can be either frozen or dried, although some of the aromatic properties dissipate when the herb is dried. To dry tarragon, hang the branches in bunches upside down in a warm, dark place. Carefully strip the leaves from the stems when dry.

The "little dragon," as tarragon is still known in France, is famous in French cuisine, but not too many people known that tarragon has valuable healing properties in addition to its light licorice flavor. Tarragon does more than season rich French dishes like Lobster Thermidor or bearnaise sauce. Herbalists say that tarragon contains digestive enzymes that help break down meat and proteins. Tarragon is also regarded as a mild, nonirritating diuretic that helps the system flush out toxins released from the digestion of meat and other proteins.

A simple infusion of tarragon leaves has been used to stimulate the appetite, relieve flatulence and colic, regulate menstruation, alleviate the pain of arthritis and rheumatism and gout, and expel worms from the body. The fresh leaf or root, applied to aching teeth, cuts, or sores, is said to act as a local anesthetic.

PARTS USED

Aerial parts, root.

USES

While tarragon stimulates the digestion, it is also reputed to be a mild sedative and has been taken to aid sleep. With its mild menstruation-inducing properties, tarragon is also taken if periods are delayed. The root has traditionally been applied to aching teeth.
Culinary uses - Tarragon is essential in the making of Béarnaise sauce, hollandaise sauce, Montpellier butter, sauce tartare, salad dressings and vinaigrettes. It is always included in French fines herbes mixtures.
Use tarragon leaves to flavor fish, shellfish, poultry, meat dishes, particularly veal, creamy soups, omelets, quiche, and delectable oeufs en gelee, as well as spinach and mushroom dishes. As it takes but a few minutes' cooking time to release tarragon's flavor, add the leaves when your dish is just about ready to serve.
Highlight the flavor of steamed vegetables such as potatoes, cauliflower, summer squash, zucchini, and peas by seasoning them with tarragon butter.
Sprinkle a little fresh tarragon on a green salad. The taste is quite distinct, so use it sparingly.
Make tarragon vinegar by adding sprigs of fresh tarragon to a bottle of cider, wine, or white vinegar. Leave to steep, in the sun if possible, for 3 to 4 weeks before using.
Tarragon is the special ingredient in certain French Dijon mustards. It's used commercially to flavor beverages, baked goods, vinegar, mustard and other condiments, salad dressings, sauces, and soup mixes.

HABITAT AND CULTIVATION

Tarragon grows best in warm, dry, well-drained, light soils. Apply light layer of compost to the soil in early spring. Recommended pH range is 6.0 to 7.5.
Prefers full sun, but will tolerate filtered sun.
Propagate by cuttings or by root division, as the seeds are usually sterile.
Buy young plants from your nursery for planting in spring or early summer.
Space plants 45 cm (18 inches) apart.
To keep the roots from becoming entangled, divide established plants each spring just as the first tips of the new shoots are emerging. Pry the plant out of the ground, then use a knife to split the spaghetti-like runners into 3 to 5 shoot divisions. Don't attempt to chop through the roots with a shovel as the new runners are very brittle and break off easily.
Replace existing plants every 3 to 4 years, as older plants are less flavorful.
Usually pest-free, but susceptible to root rot in soggy soil.
To provide winter protection, cut the stems back before the ground freezes and mulch well with straw or leaves.
Pot outdoor plants for indoor use by midsummer. The plants should be exposed to cold -at least a month at 4°C (39°F) -before being brought inside, otherwise they may grow poorly.
Growing in containers - Tarragon grows well in a 12-inch (30 cm) container placed in a sunny position. Use standard soil-based potting mix, with some coarse sand mixed in for good drainage, and also some compost or aged manure for fertility. Tarragon can be fertilized twice during the growing season when grown in a container, but be sure to use a product with low numbers. Too much fertility results in less flavorful leaves. Keep the soil just moist, but never deeply wet or soggy.
Indoor growing is a bit tricky with tarragon, as it requires a cold period in winter. Try potting up a small plant in late autumn before the ground freezes and storing it in an unheated garage. Give just enough moisture to keep the soil from drying out. After six weeks, bring the pot into a cool and sunny window or under plant lights in the house, provide more water, and watch for new growth. Tarragon requires 5 hours of direct sunlight or 12 hours of plant lights to produce good growth indoors.

CONSTITUENTS

Tarragon contains tannins, coumarins, and flavonoids, and up to 0.8% volatile oil, consisting of up to 70% methyl chervicol (estragole), which is toxic and potentially carcinogenic.

COLLECTION AND HARVESTING

For best flavor, pick leaves just prior to use.
To dry tarragon, cut whole branches and hang them in a dark airy location, or strip the leaves off the branches and place on cookie sheets to dry. Crumble dry leaves and store in an airtight container.
Freezing preserves tarragon's flavor better than drying. Simply freeze leaves in ice cubes, oil, or butter.

TARRAGON VINEGAR

• 1 cup tightly packed tip sprigs of fresh tarragon
• 1 quart white wine vinegar
• 1 long sprig fresh tarragon

Bruise the leaves in the bottom of a bowl, and press them into a 1-quart canning jar. Bring the vinegar to boiling point, but do not boil, and pour at once over the herbs, leaving 2 inches of headroom. Cap the jar tightly. Marinate the contents in a warm room for 10 days, shaking the jar often. Taste the vinegar. If it is not strong enough in flavor, strain out the herbs, crush a fresh cupful, pour the vinegar over it, and marinate 10 days more.
Strain the vinegar through a clean piece of cheesecloth. Scald a long, fresh sprig of tarragon leaves for 15 seconds in boiling water, press into a vinegar bottle, pour the tarragon vinegar over it. Cap tightly.

MARINADE WITH TARRAGON FOR VEGETABLES

• 1/2 cup olive oil
• 3 Tbs. strained lemon juice
• 3 Tbs. cider vinegar
• 1/8 tsp. pepper
• 1 tsp. salt
• 1 clove garlic, peeled and minced
• 2 Tbs. minced, fresh tarragon or 1 Tbs. dried

Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.

LINGUINI WITH WHITE CLAM SAUCE

• 1/4 cup olive oil
• 2 cloves garlic, peeled and crushed
• Liquor from clams
• 1/2 cup dry white vine
• 2 Tbs. fresh tarragon, or 1 Tbs. dried
• 2 6 1/2 oz. cans of minced clams, or 2 cups fresh minced clams
• 1/4 cup parsley, chopped
• Salt and pepper to taste
• 4 portions cooked linguini

In a medium saucepan, heat the oil and brown the garlic. Add the liquor from the clams, and the wine. When these are hot, add the tarragon. Cover, simmer about 3 minutes to bring out the tarragon flavor. Add the clams and parsley. Cook just long enough to heat the clams through. Add salt and pepper to taste.
Combine hot linguini, cooked al dente (just barely), with the hot sauce, and serve at once.
Serves 4 portions.