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Tarragon

Tarragon

A perennial herb, with a growing season from late spring to early fall.
Called Artemisia dracunculus, it’s part of the Asteraceae family ( whichincludes lettuce,
sunflowers, and artichokes). Tarragon has an anise-licorice flavor that is indispensable to many
French and English recipes. It can grow to a height of about 2 – l/2 feet. The plant produces a drooping
head at the end of the stem which contains up to 40 yellow-green florets. French leaves are smoother,
glossier, darker and more pungent and aromatic than those of the Russian plants. It requires delicate
care throughout the planting and growing process.


Another name is called Estragon and since Tarragon root resembles a dragon, it’s also called dragon
plant. Be careful not to confuse tarragon with another plant called mugwort (Artemisia vulgaris).

Introduction
Mr. John Doe

Head Director

Description

Optimal Time/Temperature for Germination:
French Tarragon produces sterile flowers, so it can’t be sown from seed in your garden. You’ll need to buy a young plant or obtain a cutting from a friend or neighbor. For best results, select a young stem and cut a length of around five or six inches. Remove the leaves from the bottom third. The stem can then be placed in moist potting soil after being dipped in rooting hormone. You can also use root division techniques. This is best done in late fall or early spring. You could cut the root ball in half and plant the division in fresh soil in containers or directly into the ground. Because tarragon is a short-lived perennial, root division every three years helps continue your tarragon production in the garden. Hardiness Zones are 4 and up. If you live somewhere that experiences fro s t and snow each year, consider planting the tarragon in a pot that you can bring indoors during the winter. Maintain your tarragon in winter. If you live in a more temperate climate, you may be able to winter your tarragon plant with a little mulch in the fall. Simply cover the roots with about one inch (2 1⁄2 cm) of mulch. If you live in a colder climate, your plant will die back after the first frost. To protect the roots and ensure that the plant grows back in the spring, you will want to cover the roots with mulch and trim off brown stems in late fall.
Optimal Soil Conditions:
: It’s a drought-resistant herb and needs a well-drained, sandy, light soil for best growth. A rich, acidic, or moist soil will result in poor growth, rotting roots and a reduced flavor. Tarragon grows best in a deep, loamy soil that holds moisture, but drains well. Tarragon prefers a soil pH of 6.5, but will grow in a range between 6.5 and 7.5, (neutral). If you are growing the plant in a pot or window planter, cover a layer of gravel with ordinary potting soil mixed with some garden soil. In a garden, use a bagged garden soil that is not too high in nitrates to avoid burning out the plant’s delicate roots. Avoid using peat, which is too acidic. You can also use soilless potting mixes, perlite, vermiculite, rockwool, coco peat, and Oasis Rootcubes. Due to its temperamental nature, you will want to plant tarragon in a place where you can easily manipulate the soil and somewhat control the temperature and amount of water it receives. A raised garden or herb bed is ideal. Be sure to plant it somewhere where it can get at least 8 hours of sunlight a day.
Seed Planting Depth, Spacing and Procedure:
Because its roots are delicate and do not like to be disturbed, you will need to dig a hole big enough to accommodate the size of the pot the tarragon plant is in. Ideally, when placed in the hole, the top of the soil in the pot should line up with the top of the hole. Tarragon will grow to cover about one foot (30cm) of soil in your garden or window box. Therefore, you will want to make sure that there is at least 2 to 3 feet (60-90cm) of space between it and other plants. These dimensions apply to both Russian and French tarragon. Russian tarragon seeds should be planted about one inch (2.5cm) in the soil. (because it is so delicate, you may want to avoid planting tarragon with other herbs, such as oregano, which can spread quickly and choke it out.) Once you have planted the French tarragon plant or Russian tarragon seeds, you will want to cover its roots with soil and gently pack it down with your hands. This will ensure that the roots make contact with the new soil. You will then want to water the plant and cover the roots with a bit of mulch to keep the sun from damaging them. This step does not apply to Russian tarragon. Simply plant the seeds approximately one inch (2.5cm) deep and let them grow. Russian tarragon seeds will germinate about 10 to 14 days.
Best Companion Plants and Plants that Hinder:
You may want to consider planting your tarragon near an eggplant. It is believed to be particularly beneficial to the vegetable’s growth. More companions are chives, cilantro, basil, and garlic. Plants to not plant with tarragon are oregano, thyme, and rosemary.

Growing Instructions

Crop Maintenance

After about seven weeks, you should have a fully developed tarragon plant. At this point, you will need to begin pruning it regularly to prevent flowering. This will help keep the plant from getting too large. It will also help more leaves grow. If you are growing your plant indoors or in a window planter, you will want to be particularly diligent about maintaining your plant. Make sure that it stays around two feet (60cm) tall; otherwise, it may get too heavy and fall over. You can use a pair of pruning clippers or scissors to maintain your plant. You can also cook or dry whatever leaves you prune.
Moisture Requirements & Solutions:
The right amount of water is essential to maintaining your plant’s health. If it is outside in the summer months, you will want to water your tarragon plant daily. Ideally, you will want the soil to go almost dry between watering, followed by a thorough soaking. This is true of indoor tarragon plants as well. Avoid over-watering your plant and letting the soil get soggy. This will kill your tarragon. Mature Tarragon, however, should be fine with a light watering every few days. Check the top inch of soil before watering. If it’s moist, no need to water, If it’s dry, give it a drink.
Weeding Needs & Solutions:
Weed when needed. Regularly check for weeds growing underneath and around your tarragon plant and be sure to remove them early. The weeds need to be removed before they are able to grow large and get entangled with your tarragon plant’s roots. The less you have to bother your plant’s roots, the better. You can also put a 1⁄2-1 inch (2-3cm) layer of mulch over the roots to prevent weed growth. Weeding should not be an issue if you grow your plant indoors.
Feeding Needs/Optimal Natural Fertilizers:
Tarragon doesn’t need fertilizer to do well. The best flavor is achieved when it’s planted in low-nutrient soil. If you’re going to use some, an all-purpose variety should only be applied in the initial planting stage.
Pests, Diseases & Solutions:
Tarragon isn’t vulnerable to most pests, but to prevent diseases like mildew and rot, pick a location that has good air and water circulation. Tarragon is a popular plant that is considered a nurse plant, as it drives away most pests. Tarragon rust is a fungus that travels long distances via wind-borne spores. Reddish, rust-like spores appear on the bottoms of leaves after an initial period of white or yellow spots on the leaf tops. Severe cases stunt plant growth and cause leaves to yellow and die. To treat, remove and destroy infected leaves. For prevention, increase air circulation among your tarragon stems and plants and keep leaves dry. Try drip-irrigation or water plants early enough so that the leaves dry completely before sundown. As for pests, you might notice wire worms that destroy the root and above-ground parts of the plant. They can be controlled by inspecting the soil and applying neem oil.
When to Harvest/Number of days to maturity:
You can harvest fresh tarragon until around September. As a perennial, after this point, the herb will be dormant for the winter. Gather your tarragon leaves. Although you can harvest tarragon throughout its growing season, the best time to harvest is in the late summer. This is when the plant’s aroma and flavor are at their fullest. At this point, you should pick a large quantity and preserve some leaves for later use. Do not cut off the entire stock. Just remove the fresh lighter green leaves. Be sure not to harvest more than one-third of the leaves from your plant. Harvesting too many leaves may weaken or kill it.
How to Harvest:
All herbs, including tarragon, are best harvested around sunrise, before the morning dew evaporates. It’s at this time of the day that their aroma and taste are at their best. Cut the branch away at its base. Use scissors for you could damage the plant by pulling too hard. The regrowth process will take around 4 to 6 weeks. After you have harvested the leaves, tie the tarragon into loose bundles and hang them out to dry in a warm, arid, airy, dark place. There needs to be enough air circulation to ensure that the leaves properly dry. It is also important that the leaves dry quickly. Otherwise, they may mold and get discolored, which will ruin them. Perhaps hang for one to two weeks. Hold the stalk by its tip, and run your fingers along it in the opposite direction of the leaves’ growth to remove them. Tarragon has a tender stalk, and the leaves should come off quite easily. You can keep the stalks if you’d like for they are edible, although the texture can be a bit rough. Take the herbs down, and crumble them into airtight containers. Store the containers in a dark place. Dried herbs tend to have less flavor than fresh ones, but can last for a much longer time. You can also dry tarragon in a vegetable dehydrator or in an oven on its lowest heat setting. If stored in a cool, dark cupboard, your dried tarragon should last one to three years.
Optimal Storage temperature and conditions:
Another method is to freeze the harvested leaves. Once they are thawed out, the herbs can be used as a seasoning. It’s better to chop the tarragon into larger, courser pieces before freezing, and you can always chop them again if a recipe calls for smaller sizes. If you don’t have a cookie sheet, you can use any hard surface, so long as the tarragon has a place to rest. Tupperware or even a cutting board could work. Then, place the tarragon in the freezer overnight. Transfer the tarragon into a freezer bag. The herb can remain edible indefinitely while frozen, so long as they remain cold throughout that time and aren’t refrozen. Fresh tarragon can be refrigerated for about a week. If it’s rinsed and wet, pat it dry before placing it in a plastic bag for refrigeration. Most recipes will call for it to be rinsed and chopped. You can add it to vegetables, poultry, or fish for subtle flavor and aroma. Rinse the tarragon branches in cold water. You’ll want to make sure you get as much dirt off of it as possible, and the cold water will preserve the herb’s crispness and aroma. Shake off any excess water, and let the tarragon sit on a paper towel for a few minutes. Remove and chop the tarragon leaves. Once again, you’ll want to hold the tarragon by the tip of its stalk, before running your fingers along it. To chop the tarragon, collect the leaves in a small pile, and cut them into coarse pieces. If you want to make certain dishes, such as tarragon butter, you will want to chop the tarragon into extremely fine and small pieces. While adding tarragon to poultry or fish dishes, you won’t need to use such small pieces. Herbs are always best when fresh, but frozen tarragon can be suitable for a number of dishes. Freezing herbs changes their texture and makes them rough, so it’s best to use fresh herbs for garnishes. You can use frozen tarragon in dishes that use tarragon in the cooking process itself, and not just as a garnish.
Optimal Preserving Procedures:
Seed Saving:
If you decide to plant French tarragon, you will need to find a whole plant at a store or take a plant from a friend’s garden. It is very difficult to grow French tarragon from seeds, and they are very rarely available for purchase. However, you can grow Russian tarragon from seeds. Tarragon is usually grown from cuttings rather than seed. The roots of French tarragon are very sensitive, so try not to damage them when transplanting a plant.

Harvest and Storage

Notes

In manufacturing, tarragon is used as a fragrance in soaps and cosmetics. There are two types of tarragon, each with different characteristics. French tarragon is considered to be the best variety for cooking. However, it can be more difficult to plant and care for. On the other hand, Russian tarragon is a hardier plant but it has a less flavor. Depending on your growing situation, and what you intend to use the tarragon for, each plant has its own pros and cons. If you are concerned about having an authentic tarragon flavor, it is recommended that you go with the French variety. This is the type grown in most gardens and is used by chefs. Russian tarragon might be a good choice if you want a nice widow herb and are less concerned about the flavor. It tends to not be good for cooking, but makes an attractive plant. Essential oil can be extracted from leaves and flowers. The plant’s thujone is toxic for pets. To preserve Tarragon in Vinegar: If you don’t have a canning jar, any jar made of tempered glass will work just as well. Fill a pot with water, and bring it to a boil. Then, place the jar into the water for 10 minutes. Remove it, and let it cool. It’s important to sterilize jars before using them to preserve food. Without proper sterilization, the food could spoil quickly. Distilled white vinegar works best for this method. In small pot or pan, heat it to just below boiling temperature. The heat of the vinegar will allow it to absorb the flavors of the tarragon more easily. Place sprigs of tarragon into the jar. A good ratio for tarragon vinegar is three sprigs of tarragon, or 1 cup of fresh leaves and stems, per pint. For added flavor, lightly crush the tarragon before placing it in the jar. Seal the glass jar tightly, and let it rest in a dark, cool place for 3 to 4 weeks before using. Placing it in a pantry or cupboard would be the perfect environment, but be sure to label the jar with date you prepared the vinegar, so you know when it’s ready to be used. Tarragon flavored vinegar won’t work as a replacement for many dishes that call for tarragon as a garnish, but it’s a great way to be able to add the taste of tarragon to all kinds of food.

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