chagrinvalleyherbsociety Fun Facts:
Growing
Tarragon grows 1 ½ – 3 feet high. It has upright, branched stems and linear, smooth leaves 1 ¼ – 2 1/2” inches long. It blooms in August but the tiny, green flowers don’t open. It is related to Wormwood and Mugwort. Perennial French tarragon thrives in a sunny location with rich, well-drained soil and good air circulation in areas with high humidity. Tarragon does not easily produce seed and is usually propagated by cuttings or divisions. It is best grown in full sun and well-drained soil kept on the dry side. Cut back several times during the growing season to maintain healthy growth for the season. It can be grown in Zones 4-8. To improve chance of survival during winter, plant in a sheltered spot and mulch it well. Russian tarragon, dracunuloides is more hardy. However, it does produce seeds and has a more pungent flavor.
Historical
While the exact origin of the name remains a mystery, dracunculus means little dragon. One theory is that it was used to fight off dragons in the Middle Ages. Another theory suggests that the name refers to the serpentine shape of the roots. There was record of its use by the Greeks about 500BC. Tarragon was thought to be helpful for snake bites and to cure rabid dogs. It was also used by Hippocrates as one of his “simples”, which was a single herb remedy. French tarragon didn’t reach England until the Tudor era and was most likely a royal gift to Henry VIII. Tarragon was thought to increase stamina and wastherefore, put in shoes before a long walk was thought to give the walker strength for the journey.
Medicinal Uses
For educational purposes only, don’t try this at home…Used internally to aid digestion and as a diueretic to stimulate the kidneys. Use topically for rheumatism and toothache. Tarragon is used as an emmenagogue to stimulate menstruation so it is not for use on pregnant women. The tea stimulates the appetite. This is especially helpful after an illness. Tarragon can also be taken before bed to relieve insomnia.
Culinary, Beauty and Dyes
French tarragon, designated by the cultivar ‘Sativa,’ has a subtle anise or basil-like flavor and is typically the variety used in cooking. French tarragon is well known for adding flavor to eggs, poultry and fish. The versatile tarragon flavor also pairs well with fruit such as strawberries, mustards in salad dressings or on chicken, potato and chicken salads, and is a primary ingredient in Béarnaise sauce. Popular in the middle east and eastern Europe, tarragon is used in many traditional dishes. It is used as a side dish in Iran (sabzi khordan or fresh herbs). in stews and in Persian-style pickles. A green carbonated soft drink called tarhun, found in Armenia, Azerbaijan, Georgia, Russia, Ukraine, and Kazakhstan, is flavored with tarragon. Potica, is a traditional nut roll sweet cake flavored with tarragon from Slovenia. Since tarragon is a delicately flavored herb, fresh tarragon is often preferred over the less flavorful dried tarragon. In fact, some chefs feel the fine and subtle characteristics of fresh tarragon is lost in the drying process and will not use it dried. American cookbook author, teacher, and syndicated columnist, James Andrew Beard was quoted as saying, “I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” “A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect” according to French chef and restauranteur Fernand Point.
Tips:
• Use fresh tarragon whenever possible since tarragon loses flavor when dried.
• Store freshly cut tarragon in a glass of water on the counter for a week or loosely wrap in a damp paper towel and store in a plastic bag in the refrigerator.
• Add at the end of cooking time to sauces, stews, soups, meat and fish dishes etc. to maintain the most flavor.
• Substitute tarragon for basil for a different twist on classic basil dishes like a caprese salad.
• Add tarragon to mayonnaise to make a sandwich spread.
• Make tarragon vinaigrette for salads or cooked vegetables using tarragon vinegar, olive oil, salt and pepper.
• Tarragon is part of the French medley of herbs referred to as fines herbs, along with parsley, chervil, and chives
Recipes
Tarragon Vinegar
Tarragon, stems and leaves
White wine vinegar
Optional: thyme, chives or other herbs
Wash herbs in cool water. Pat or spin dry in a salad spinner. Loosely fill a clean canning jar ½ way with tarragon or combination of herb sprigs. Pour white wine vinegar over the herbs, covering herbs completely. (Use a ratio of about 1 part herbs to 2 parts vinegar) Cover with a noncorrosive lid (such as plastic wrap followed by a canning jar lid or a cork) and store in the dark for two weeks or longer. Shake occasionally. To decant, strain vinegar into smaller bottles with an additional decorative sprig of tarragon. Use vinegar in potato, chicken or tuna salads and to make vinaigrettes and marinades.
Karen Kennedy HSA Staff
Tarragon Mustard Chicken
3 tablespoons Dijon mustard
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
2 cups regular or whole wheat panko bread crumbs – regular or gluten free
4 skinless boneless chicken breast halves
Preheat oven to 450°F. In a small bowl, whisk together mustard, olive oil, garlic and tarragon. Put breadcrumbs on a rimmed plate or pie pan. Salt and pepper the chicken breasts. Spread mustard mixture over both sides of each piece of chicken and then dip chicken into the breadcrumbs to coat both sides. Place chicken on a baking sheet coated with cooking spray or oil. Bake at 450°F until the crumb coating is golden brown and chicken is cooked, about 14 minutes. Serves 4 Karen Kennedy HSA Staff
