Tarragon is a perennial herb with a sweet anise flavor. Clip the leaves and put into salads and on top of soups. It is also great to use it to flavor sauces, in traditional béarnaise sauce it is an essential ingredient. It also makes a great mustard sauce, just add a few tablespoons of minced tarragon to dijon mustard. It is particularly good with shellfish, fish, chicken, and turkey.
French tarragon plants grow up to 24 inches high and 12 inches wide in two years. The leaves are narrow, up to 2 inches long, and have a fresh green color. The flowers are tiny, pale green.
Plant in full sun to partial shade in soil amended with compost and a high nitrogen fertilizer to promote leafy growth. French Tarragon will die back in the winter in cold climates and regrow in the spring. Cut the plants back to the ground in early spring and then fertilize to encourage new, invigorated growth.
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