Tarragon drying
Its common name is tarragon but its botanical name is Artemisia drancunculus, which means “dragon” in Latin. “Tarragon” is thought to be a corruption of the Arab word “tarkhum” meaning “little dragon.” In fact, most languages refer to tarragon using a form of their word for dragon, most likely because the root system is suggestive of small dragons.
There are actually two types of tarragon. French tarragon is preferred for culinary use. It has a more refined flavor, very smooth dark green leaves and is a native of southern Europe. Russian tarragon lacks the peculiar tartness of French tarragon and has leaves that are less smooth. One source claims the stems of Russian tarragon can be harvested in early spring and eaten as a substitute for asparagus. Russian tarragon is a native of Siberia.
Even though tarragon loses some of its essential oils when dried, enough remain to make it an attractive addition to the spice rack. The sweet licorice flavor goes well in salads, dressings, vegetables, eggs, sauces, seafood and poultry. It’s best to use fresh tarragon to make classic tarragon vinegar and French cooks use tarragon vinegar to make Dijon mustard. Try a variation of traditional tarragon vinegar by combining fresh tarragon with fresh chives, fresh lemon balm, shallots and garlic. The classic French herbal blend called “Fines Herbs” combines tarragon, thyme, parsley and chervil.
Tarragon does best in hot dry situations with unimproved soil. Heavy loam soils that retain a lot of moisture are conducive to winter kill by frosts—cover well before freezing weather sets in. You should divide tarragon every 2-3 years or it will die from the center out. Tarragon helps any vegetable planted near it grow healthier and more robust. Legend says that a flax seed put into a radish root and planted will grow a tarragon plant.
Unlike most other herbs, tarragon was not used by ancient peoples and did not become known until the 13th century when it began to be used medicinally. Because fresh tarragon contains an anesthetic compound called eugenol (the same compound found in cloves), it temporarily relieves pain and it was used to “cure” toothaches. Fresh tarragon also has antifungal and antioxidant properties. Tarragon did not become widely used until the 16th century.
Seed catalogs say tarragon is hardy to Zone 3. I’ve lost several in my Zone 4 garden, most likely due to inadequate protection from our brutal Minnesota winters. The tarragon plant currently in my garden survived last winter under eight inches of leaves. I’ve learned from that and now look forward to fresh tarragon every year without buying a new plant.
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