Politics and existing agricultural interests interfere with progress.
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That’s correct. Most “French Tarragon” seed is fake, another species. French Tarragon does flower every now and then, but viable seed is very rare. I propagated it for many years. In early spring, when the dormant shoots are just emerging, you snip off shoots and bury them, with the tips exposed, in a sandy mix. Not all will take, but it’s easy to make a lot of cuttings.
Like many herbs, French Tarragon likes neutral to slightly alkaline pH and good drainage. It does not like being constantly wet. While preferring cooler temperatures, it seems to tolerate hot Virginia summers in the 90s.
Tarragon vinegar, sealed in wine bottles and corks, keeps for decades! Mixed with roasted garlic vinegar, it can make an outstanding salad dressing.
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I think the hot and dry climate in California, with more heat units, is better for Tarragon, than humid Ontario. Northern California’s climate is pretty close to the climate in the south of France and other parts of the Med.
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That looks lovely! Especially the asparagus - one of my favorites!
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I’ve grown tarragon several times. It’s not real demanding, and will grow in a fairly good-sized pot. My patch in the ground survived many summer temps over 110 several years in a row, it’s okay as long as it gets watered enough (not too fussy about that, either). It got to be 6 feet across, but I never had leaves anywhere near the size of Munchkin’s. I dug it up and brought it home when I retired, it’s doing fine in an almost wine barrel sized pot.
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Thank you! How often do you end up using it?
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Thanks for the encouraging words! I’m probably going to give it another try.
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My older plant has smaller leaves, as well. They are darker, and glossier, too.
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I had a French tarragon plant in a raised bed for over 10 years. One spring it just never returned🥺.
I put a new one in 2 years ago and it’s now bursting up and looks great.
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I’m afraid my tarragon won’t come back this year – no sign of new growth yet. My rosemary was hit hard, too.
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Well, I put a bunch in mac & cheese and cheese omelets, but I really need to expand my usage, or find a restaurant that wants to trade me for a meal, or hey- cash.
I’m open to any and all tarragon usage ideas, y’all out there…
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I love tarragon on corn on the cob! It’s one of the main reasons I want it in the garden😋
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Baby peas with butter and tarragon. That was my primary reason for growing it.
Also goes well in a cold chicken salad (think Green Goddess dressing).
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Green Goddess is usually the reason I buy Tarragon. I also add it to Niçoise salad or salmon cakes. Would make béarnaise sauce, too.
This is popular at Georgian restaurants
Found this, haven’t made it yet
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Tarragon is wonderful in chicken salad, and with chicken generally. Poulet al Estragon used to be very popular. It’s still good. Sometimes I use it on a caprese instead of basil
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Plus 1 for chicken tarragon, one of my favorite ways to use tarragon, and Green Goddess dressing of course.
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Green Goddess Dressing- how could I have forgotten that? Thank you so much for posting a recipe, I think I’ll make some tonight.
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I can’t grow crocus. I love it, but the bulbs are constantly dug up, or the buds are eaten before they bloom. I have a ton of various spring bulb greens, mostly mowed short. All over my yard. The PNW - if the deer don’t get your stuff, it will be the rabbits. Or the squirrels. Or the birds that grab my peas when I direct sow. Or the racoons. Or the voles. It takes a warrior to garden here.
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Fartichokes
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