by Alden Smith
As chamomile is chiefly a medicinal herb, tarragon is best known as a culinary herb. Although it has its place in history as a medicinal, it works the best in the kitchen. Since the 16th century, it has had its place in history, and continues today as an excellent herb in cookery. Tarragon is one of the four herbs of the fines herbes of French cooking. James Beard, famous chef and writer, said "I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around." In this article we will discuss tarragon - its history, medicinal and culinary uses, how it is grown and harvested, and some tips for the chef.
History of Tarragon
History tells us that tarragon was not used by the ancients, but there were references to it in medieval writings as a pharmaceutical herb. It became popular in England in the 16th century, and came to the United States in the 19th century. It is believed to have originated in southern Russia and Siberia. The Tudor family brought it to England and planted it in their gardens there. True tarragon is unique in that it cannot be started from seed, but must be propagated by a cutting. In the Far East, true tarragon was known as "little dragon," because of its serpentine root system. Because of this root system, many believed that it would cure snake bite. The Greeks used tarragon to cure toothache. Anyone who has grown tarragon knows that it will literally strangle itself if not divided regularly.
Medicinal Uses of Tarragon
Although chiefly a culinary herb, tarragon has its place in medical usage. It has been used to stimulate the appetite, cure colic and relieve flatulence, and as a cure for rheumatism. Because of its anesthetic properties, it has been used to relieve toothache. Tarragon protects foods as an antioxidant, important in the Middle Ages when there was no refrigeration. As a folk remedy, it can be used to promote menstruation, fight fatigue and calm the nerves. Tarragon has been used to aid digestion, as a mild sedative, and as a heart disease prevention aid.
Culinary Uses of Tarragon
Because of its strong licorice taste, tarragon can overpower other herbs used in cookery. Fresh leaves are used in salads, as a garnish, and in sauces - particularly Béarnaise sauce. Tarragon should be used lightly, and you should avoid overcooking, because it brings out a bitter taste in the herb.
Tarragon enhances many dishes, such as beef, game, pork, poultry lamb and pates. It combines well with many vegetables, such as potatoes, tomatoes, cauliflower, broccoli, and peas. It complements chervil, garlic, oregano, sage, rosemary and thyme. It is often used in herbed butters, flavored vinegars, and herb mayonnaise. It goes well with cheeses, eggs and yogurt. Tarragon that is stored in vinegars or frozen is superior in taste to the dried herb.
How Tarragon is Cultivated
Tarragon is an aromatic perennial that grows to a height of 2 feet. Leaves are linear, 1 to 4 inches long, and are borne singly at the top of the plant, with groups of three below. It should not flower. It prefers a rich, sandy, well drained soil with a pH balance of 6.9. Tarragon likes full sun, but does well in partial shade.
When adding tarragon to your herb garden, always try to find seedlings at a local nursery, and be sure to know that it is of the French variety, Artemsia dracunculus variety satvia. If you buy tarragon seed, it is the Russian variety, and lacks the superior taste of French tarragon.
Plant seedlings in the spring after all danger of frost. Set plants at least 2 feet apart. It should be mulched in the winter to protect it from frost. It can be taken up in the fall and brought indoors, but will do poorly, as it doesn't transplant well and needs plenty of light.
Harvesting and Storage
Tarragon can be harvested twice a year. Handle carefully to avoid bruising the leaves. Hang branches upside down in a warm dry place, such as a closet. Store in an airtight container or tin. It will brown a bit when dried. It is best stored in vinegars or frozen.
Tips For the Chef
Add tarragon to long cooking soups or stews during the last 15 minutes to avoid bitter taste. Use in herbed butters, but remember the taste is powerful. Stuff tarragon leaves under the skin of poultry when roasting. Try tarragon in tomato sauces, and add to scrambled eggs.
Tarragon, known as the king of herbs, should be a primary herb in the well stocked herb garden. Be sure to obtain French tarragon when planting. Its wonderful licorice flavor adds a new dimension to any style cookery.
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