Tarragon

Tarragon is widely used as an herb in cooking and also has a medicinal history of use. The ancient Greeks chewed tarragon to treat toothaches because of its ability to numb the mouth. High in potassium, this perennial plant has long green stems with lance-shaped leaves, and grows to a height of two to three feet.

Cultivation

There are two varieties of tarragon, Russian and French. The French tarragon has more oil, and is the preferred plant for culinary or medicinal uses. The plant is sterile and cannot be grown from seed. It is best to propagate a plant from cuttings, or to buy a plant. Best climate conditions are zones 4-8, full sun, well-drained garden soil. Soil pH should be in the 6.0-7.3 range. Space plants 12 to 24 inches apart. Do not overwater. Mulch well in the fall if your winter temperatures drop below freezing. The roots need to be divided every three years to keep a healthy plant. Tarragon can be grown indoors in the winter. In late summer, pot up young plants and cut branches down to almost soil level. Put a small stake or twig in the pot and place a plastic bag around the pot, tying at the top with a twist tie. (The stick will support the bag.) Place in the refrigerator to simulate winter temperatures. When fall arrives, take off the plastic and place in a sunny window to grow.

Preserving

Tarragon loses its flavor when dried, therefore it is best to use it fresh, preserved in vinegar, or frozen. To freeze, chop the leaves by hand or in a grinder or food processor. Pack in small plastic freezer bags, pressing as much air out as possible before sealing.

Medicinal Uses

Try chewing a couple of fresh leaves for oral pain (adults only). Apply crushed leaves to small cuts to help fight bacteria before washing and bandaging. Tarragon has also been used as a digestive aid, a mild sedative, and as a heart disease prevention aid. This herb is considered safe by the FDA for non-pregnant adults. Do not use medicinally for more than four weeks, or without consulting a doctor.

Culinary Uses

Because of its strong flavor, tarragon is usually best used by itself in dishes. The exception to this is a mixture called "fines herbes," with chervil, parsley, chives and tarragon. Tarragon is the main ingredient in bernaise sauce; in fact it is a good addition to many sauces and soups as well. Try one teaspoon per four servings of a recipe. It should be added to a recipe right before serving: if cooked too long, it can become bitter.

Recipe

Spinach with Fresh Tarragon

Ingredients:
2 ½ cups loosely packed, cleaned and stemmed fresh spinach
1 teaspoon olive oil; hot pepper sauce to taste
1 teaspoon minced fresh tarragon
2 scallions, finely minced.

Directions:

Steam the spinach over boiling water, covered, until it has wilted slightly and become vibrant green, about 4-5 minutes. Drain well and pat dry. Immediately toss the spinach with the olive oil, hot pepper sauce, tarragon, and scallions. Combine well. (Try this with baked or grilled fish.)

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