Tarragon plants

To the unfamiliar looking at a picture of a Tarragon plant it can look very like Rosemary but when you actually see the plants they are very different. The leaves on the tarragon are larger and softer, as well as being a lighter coloured green. The difference is obvious if you crush a leaf, Tarragon has a very distinct flavour.

There are two varieties, Russian Tarragon and French Tarragon. Both will grow well but Russian Tarragon is much hardier, surviving mild frosts. Russian Tarragon will even self seed, but both varieties tend to be sterile. Cultivation of Russian tarragon from seed is easy but French tarragon tends to do better from division or cuttings. French tarragon needs protection from frost and even though it is perennial in colder climates it may need to be treated carefully to survive.

For culinary purposes the French tarragon has a better flavour, making it more popular.

Tarragon is a versatile herb, if you like the flavour. Tarragon tends to be a "love it or hate it" herb because of its strong flavour. Use it sparingly in chicken, fish and egg dishes.( Just rubbing the leaves over a chicken before roasting is enough to impart its flavour.) It makes good herb butter spreading its flavour very easily. Adding a few leaves to mayonnaise, salad dressing, hollandaise or white sauces makes a quick change to old dishes.

Medicinally tarragpon is a digestive tonic, but finds greater use as quick first aid in the garden due to its antibacterial properties. It can be used to numb the mouth in toothaches, but cloves are usually better. One little publicised use is that chewing a leaf of tarragon before taking medicine will numb the taste buds, disguising bad tasting medicine. Of course this depends on you not minding the strong taste of the tarragon.

Tarragon loses a lot of its flavour if dried, which is unusual in herbs, and it is best preserved by freezing or in vinegar.