Tarragon-a member of the composite tribe, closely allied to wormwood-is a perennial herb cultivated for the use of its aromatic leaves in seasoning, salads, etc., and in the preparation of tarragon vinegar. There is a recipe below.
Tarragon can grow to a height of about 2 feet (although mine never does), and has long, narrow leaves, which are undivided. It can bloom in late summer. The small flowers appear in round heads and are yellow mingled with black. The roots are long and fibrous, spreading by runners.
Two kinds of tarragon are cultivated in kitchen gardens. French tarragon, with very smooth, dark green leaves and the true tarragon flavor, and Russian tarragon, a native of Siberia, with less smooth leaves of a fresher green shade. Russian tarragon lacks the tartness of the French variety.
It loves warmth and sunshine and does best in warm, dry climates. A little protection should be provided to the roots through the winter, as they could be injured during severe frost. Both varieties need a dry, rather poor soil. If set in a wet soil, they are likely to be killed during the winter months.
The green leaves should be picked midsummer. The foliage may also be cut and dried in early autumn for use in a dry state afterwards. The beds should then be entirely cut down to protect from frost.
Tarragon leaves have a fragrant smell in addition to their aromatic taste. They make an excellent pickle.
Fresh tarragon possesses an essential volatile oil, chemically identical with that of Anise, which becomes lost in the dried herb.