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Title: Tarragon: A Favourite of French Chefs
Author: Gwen Nyhus Stewart
Article:
Long a favourite of French chefs, the herb Artemisia
dracunculus, known as French tarragon or dragon herb is an
essential ingredient in Béarnaise sauce, tarragon vinegar, and
certain Dijon mustards. A perennial herb, tarragon grows 2 - 4
feet (60 - 120 cm) and has dark, shiny, narrow grey-green leaves
about 3 inches (8 cm) long with smooth edges. Tarragon produces
tiny yellow flowers and has stems that are ridged, round,
branching, and light green. Tarragon is rich in Vitamin A,
thiamine, riboflavin, niacin, calcium, and potassium, and has a
mild anise flavour in its leaves.
Although it is not the easiest of herbs to grow, tarragon can be
grown in containers. Plant into a pot 8 inches (20 cm) in
diameter or larger. Purchase plants from your greenhouse, garden
catalogue, or propagate by cuttings or root division. Do not
purchase seeds, as they are generally sterile. If potting up
outdoor plants for indoor use, plant by mid-summer. The plants
should be exposed to cold, at least 4° C (39° F) for a month
before bringing inside, as the plants require a period of
dormancy.
Tarragon grows best in full sun although it will tolerate
filtered sun. This plant likes warm, dry, well-drained, light
soils. Do not overwater as tarragon is susceptible to root rot
in soggy soil. Indoors, tarragon requires 5 hours of direct
sunlight a day. Place in an eastern or southern exposure and
turn plants frequently to ensure all sides receive equal light.
If growing under fluorescents, hang lights 6 inches (15 cm)
above plants and leave on 14 hours a day.
In the garden, tarragon is a good companion to all plants. In
the kitchen, tarragon is something very special and particularly
good for flavouring vinegar. To make tarragon vinegar, place a
large sprig in a sterilized bottle or glass jar, bring white
wine vinegar to a boil and pour in enough to cover. Seal and
store away from light. In addition to the above, other uses for
tarragon include: hollandaise sauce, tartar sauce, vinaigrettes,
seafood salads, dressings for tossed green salads, tomato soup,
chicken broth, seafood cocktails, scrambled eggs, omelettes,
spinach and mushroom dishes, meat dishes, fish, veal, poultry,
mustard sauces, and quiche. Add a few leaves of tarragon to the
boiling water of spinach, tomatoes, peas, cauliflower, and
cabbage to enhance their flavour. When steaming vegetables such
as potatoes, cauliflower, zucchini, peas, and summer squash,
season them with tarragon butter. To make tarragon butter, mix
together 2 tbsp. (30 mL) butter to 1 tsp. (5 mL) finely chopped
tarragon, 1 tsp. (5 mL) freshly squeezed lemon juice, and sea
salt to taste. This butter can be stored in the freezer.
Use tarragon sparingly as it has a flavour that diffuses quickly
through dishes. Add the leaves when your dish is just about
ready to serve as tarragon takes but a few minutes of cooking
time. Tarragon can be stored fresh in a plastic bag in the
refrigerator, frozen in ice cubes trays, or preserved in white
wine vinegar or oil and packed in sealed, sterilized jars.
Tarragon can also be dried in a warm, well-ventilated place.
Strip the leaves from the stems before storing. Dried leaves
should be kept in a cool, preferably dark place in airtight
containers.
About the author:
Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator,
freelance writer, garden consultant, and author of the book The
Healing Garden: A Place Of Peace. To find out more about the
book and subscribe to her free Newsletter visit
www.gwenshealinggarden.ca Gwen Nyhus Stewart © 2004 - 2007. All
rights reserved.
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