Tarragon

We offer two types of tarragon: Artemisia dracunculus, French tarragon, and Tagetes lucida, Mexican tarragon. French tarragon is the kind referred to in most recipes, but Mexican tarragon makes a great alternative and has nearly identical flavor.

left: Mexican; right: French

Perennial?

French Tarragon is perennial.* It is actually from Russia! There is a subspecies which is referred to as Russian tarragon; it has a less pleasant flavor and is not at all preferred for cooking. We do not carry Russian tarragon, only the French with the better flavor.

*A few of my books recommend planting it in a more sheltered location or covering with loose straw, so that if we have an unusually cold winter it has some protection.

Mexican tarragon is annual in our area.

Sun vs Shade?

Full sun for both.

Size? Planting tips?

French: 1.5-3 feet tall and 12-15 inches wide; plant 2 ft apart and divide every 2 or 3 years.

Mexican: 12-32 inches tall and 18 inches wide.

What’s the difference? Which one should I buy?

Both have similar flavor, which is strong and anise-like. (If you don’t know what anise is, it kind of like licorice. But different.)

French tarragon is perennial, which is a benefit. But its leaves are smaller, and it grows more slowly, so if you are using it regularly or in large amounts you may need more plants. Mexican tarragon grows quickly and has bigger leaves, which make it a better option if you need a lot of it. You can always grow it in a planter and cart it indoors when it gets cold.

Some culinary uses:

Mexican tarragon was traditionally used as a flavoring in the Aztec drink chocólatl.

Use leaves of either kind (fresh, for best flavor) for chicken, egg dishes, in salad dressing or infused in oil or vinegar, and in sauces like béarnaise, hollandaise,  and tartar. Flavor mayonnaise to accompany fish.

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To see all 2010 plants, check the Complete List of Varieties.

Cooking Medley mixed planter

This planter has been a long-standing favorite among customers! It’s chock full of cooking herbs, and the flavors are well-suited to Italian and French cooking.

Contents:

Thyme: either ‘Tabor’ or English

Sage: ‘Grower’s Friend’

Oregano: Greek

Rosemary: either Prostrate, ‘Taurentius’, or ‘Tuscan Blue’

French Tarragon

Chives

Care:

This planter is relatively small, but contains a lot of plants; water daily so that nobody dries up!

All the plants in this planter require sun. It’s been very popular as a windowsill garden, and would work equally well on a wide railing or on a patio table. Keep it somewhere handy, so that you can harvest it easily for use in the kitchen. Using it is actually better for the plants– trimming off topmost leaves and stems will encourage growth further down the stem (ie more branches), increasing the amount you’ll be able to use!

Using the herbs in this planter:

Most recipes will tell you what herbs are needed. However, if you’re freestyling or just looking to spice up a bland dish, here are some hints on matching flavors.

Oregano is great on pizzas and combines well with tomatoes, olives, onions, and garlic. Pair with basil for a simple but effective seasoning blend. Oregano’s flavor changes as it dries, and it is typically used dried instead of fresh.

Rosemary is superb for flavoring meats and works well in soup or stew. Add to stuffing. Bake into bread. Infuse in oil or vinegar for a flavorful dressing or sauce base. Add flowers to salad. Drink as tea.

Thyme can be used to flavor fish, meats, stuffings, cooked vegetables, and soups/stews. Infuse in oil or vinegar. It’s an ingredient in classic spice blends like bouquet garni and herbes de Provence. Thyme has a somewhat similar flavor to oregano; use it instead of oregano on pizza for a subtly different taste.

Sage is another great herb for flavoring meats, especially pork. Also good for stuffing, soup/stew, for flavoring cheese, and absolutely delicious as tea.

Tarragon goes well with chicken and egg dishes, can be used in dressings in sauces (such as Béarnaise and tartar), and infused in oil or vinegar. Try in omelettes and potato salad. The flavor is quite strong even though the leaves are small– use sparingly, and add more to taste if needed.

Chives are incredibly versatile. They complement potatoes and eggs; add to baked potatoes, potato salad, omelettes. Good for flavoring butters and cheeses. Chop finely and use as a garnish. Mix with sour cream for a simple but tasty dip. Try substituting for garlic or onions if you want a milder flavor or a bit of color. Flowers can be used whole or in pieces atop salads and other dishes (and they’re a delicate purple, great for making a tasty dish pretty as well). Best used fresh; a better alternative to drying is to chop finely and freeze.

*Use fresh or dried, although if using dried you will need to use more. Why? In most cases some of the oils that are responsible for flavor will evaporate during the drying process, resulting in decreased flavor.

*When adding herbs to hot dishes, you’ll get better flavor by adding them towards the end of cooking than at the beginning. Adding them at the beginning gives those oils more time to dissipate.

Some great recipes: AllRecipes.com> Herbs