Tarragon’s unique, delicious and piquant flavour is indispensable to the classic cuisine of France. The French variety is a selected form of exceptional flavour. It rarely sets seed, especially in cool climates. although it may produce tiny, greenish, ball shaped inflorescences. Its slender, linear leaves are warmly aromatic, with a complex fragrance and taste that blends sweet anise, basil and resinous undertones. The Russian variety regularly flowers and sets viable seeds. It often improves the flavour the longer it is grown, but seed-grown Russian plants have an earthy balsamic scent.
French tarragon is cold-hardy and drought-resistant, and can grow in high summer temperatures. It is, however, very susceptible to high humidity. Avoid overhead watering. Propagate French tarragon by tip cuttings in spring and early autumn, or by root division. Harvest foliage until mid-autumn.
French tarragon’s flavour diffuses rapidly through cooked dishes, so use it carefully. Use it fresh with fish and shellfish, turkey, chicken, game, veal and egg dishes. Use chopped leaves in salad dressings, fines herbes, mustard, ravigote and béchamel sauces, sauce verte and mayonnaise. Oil of tarragon is used in commercial salad dressings, beverages, confections and mustards.
information sourced from The Complete Book of Herbs
What I blogged:
- one year ago – Biryani Chicken
- two years ago – Farfalle With Broccoli And Anchovies
- three years ago – Cook With 7de Laan