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French Tarragon wisdom
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Posted by Jamus_S SA Australia (My Page) on Mon, Feb 7, 05 at 23:13
| Does anyone grow a lot of this herb, successfully enough to use big handfuls in cooking without destroying the plant? What are your tips for growing tarragon? |
Follow-Up Postings:
RE: French Tarragon wisdom
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| I can't grow it here in the subtropics - far too hot, so I have to make do with Winter Tarragon (Tagetes lucida). But here's what I have on how to grow the Real Thing. Mind you, I can't imagine eating tarragon by the handful! I've seen it described as a 'delicate' flavour, but really, it's quite gutsy, IMO, and should be used with discretion! Tarragon requires a cold period each year, so when dividing the root crowns, refrigerate them for about 2-3 months or freeze them for about a week or longer before planting. It requires a sunny position (partial shade in hot climates) in light, well-drained soil, pH 6.7. Water well in dry weather, though it is fairly drought-resistant, and fertilise often. Over-watering will cause root rot. Usually becomes dormant during winter, and may be difficult to grow in warmer climates. In cold climates, cut the plants to the ground after frost has killed the top growth and mulch well with straw. Foliage dies back in winter. Roots should be lifted and divided every 2 years. The plant is susceptible to mildew and root rot. Flowers, when they appear at all, will rarely open fully, and should be pinched off as the buds appear to encourage leaf production. Plants lose their flavour after about 4 years. |
RE: French Tarragon wisdom
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| Thanks Daisy, I can't imagine what I'm doing wrong but I've killed 3 plants now. Our soil is well draining, sandy amended with lots of organic compost, I fertilize, water often and it's in a spot that's sunny all morning and then gets shade in the late afternoon. I don't know, maybe I I'm over fussing it! As for the flavour it's not that strong, I'll put a good small handful into a salad in combination with basil is very nice. When you cook Tarragon chicken you pretty much have to stuff the whole inside of the chook with Tarragon and butter. YUM! |
RE: French Tarragon wisdom
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| I grown mine in the herb bed next to a curry leaf plant and a chillie plant and some broadcast coriander which seems good company. My soil is lumpy reactive clay and I haven't fertilised but did mulch with pea straw before the plants got big enough to fill in the gaps and I used a bit of dolomite when I first cut the bed. So its reasonably well drained. Wet feet could be a problem do you think? I've actually transported the progeny from the parent French Tarragon from three last residences. It seems to thrive on neglect. I agree you need a lot to get the flavour and I sometimes cheat by adding a little pinch of aniseed to bring out the flavour but a decent size plant is a delight. It is one of the 'fine herbs' of French cooking. I jusy can't seem to grow the other one - Chervil. I make a mean garlic and onion quiche and use masses of tarragon in that, well chopped and the taste is sensational. I sometime shove a sprig in my morning juice as a variation from mint or parsley. I'd suggest overwatering can be a problem. Linda |
RE: French Tarragon wisdom
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| Thanks Linda, perhaps you're right. I'm killing it with love you think? Hey it's interesting, I grow chervil no trouble at all! It self seeds and every year I have a few plants which provide more than enough for cooking. Looking at your planting companions, I have a dozen chilli bushes doing fantastically nearby, don't have a curry plant, but that's asteraceae too, and I have several other artemisias close, a wormwood and a southernwood. I also have a 2 year old Russian tarragon almost like a small shrub! I'm not giving up on it... It's on of my favourites. |
RE: French Tarragon wisdom
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| Our French Tarragon is in the Artichoke patch. It's quite a big plant and likes to spread. In Winter when it is cut back anyway, the Artichokes take over. Once Spring is back the Artichokes get cut down and the French Tarragon takes over again. Needless to say, it doesn't get any pampering at all. It seems to thrive on neglect. :) |
RE: French Tarragon wisdom
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| grumble grumble... hmmpphh... What kind of artichokes spatz? Do you mean jerusalem, because globe artichokes are annual? |
RE: French Tarragon wisdom
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| Globe Artichokes. You sow/plant one and next year you have 5 more, etc. Just cut them back as soon as you have harvested the artichokes. They'll start growing again soon after. And more shoots grow off the stumps. After about 3-5 years you'll have to divide the clump. You do need a big patch for Globe Artichokes. |
RE: French Tarragon wisdom
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Neglect is right. I believe Spatz doesn't even water her artichokes!!!
And globe artichoke is a perennial, not an annual, in it's natural habitat. |
RE: French Tarragon wisdom
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| Water?! Water artichokes?! *faints* Ray is right. I don't water the artichokes. I don't water the herb garden either. Never. It really does thrive on neglect. |
RE: French Tarragon wisdom
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| I know you've all come to this conclusion already, but a sunny spot and lots of neglect seems to suit it well. Mine was a spindly little plant when I bought it and now its a metre square groundcover. Sad thing is I havent cooked with it yet. Shameful, yes? I will have to try a quiche like cosmicgardener suggested. And the chicken suggestion sounds tasty too. On another note I also have the mexican (or whatever you want to call it) tarragon which I find way too smelly for my liking in cooking, but its got really pretty orangey flowers, so its worth having too. |
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