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Tarragon Plant - French Tarragon

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Artemisia dracunculus

  • Also known as Estragon.
  • A stalwart of French cooking and the classic ingredient of Bearnaise sauce.
  • Being richer and stronger in flavour than Russian Tarragon it is the cultivar of choice for using in the kitchen.
  • Perennial.

Supplied as a pot grown plant grown in a 7cm pot.

SOLD OUT UNTIL 2022

1 or more £2.95GBP each. Group & quantity discounts
Currently Not Available to Buy

With its narrow pointed grey-green leaves, French Tarragon is a striking member of the herb garden. It also produces tiny pale green flowers, which are sterile. French Tarragon loves warmth, sunshine and a dry situation, and copes happily with poor soil. Roots need to be protected in winter as it will suffer in severe frosts.

Brought to Europe in the 10th century by the invading Mongols, French Tarragon (also known as German tarragon) was introduced into England in the 15th century, where it was grown in the royal gardens. It was another century before it was grown more widely. Its name comes from the French 'Estragon'. which in turn comes from the Latin 'dracunculus', or 'little dragon'. Tarragon is also known as Dragons Wort. No one is sure whether this is because of its fiery tang or its twisting serpent-like roots but it is believed to cure bites and stings from venomous creatures.

John Evelyn, in his Acetaria: A Discourse on Sallets, described French Tarragon as 'highly cordial and friend to the head, hearte and liver'. Tarragon was added to salads to temper the coolness of other herbs. Much used in French cooking, tarragon is one of the constituents of the classic fines herbes (along with parsley, chives and chervil). Tarragon goes particularly well with eggs (shred a few leaves into scrambled eggs, or add to an omelette), cheese, and chicken. Tarragon vinegar is used in tartare, bearnaise and hollandaise sauces.

  • Perennial.
  • Grows to a height of 3 feet (90 cm).
  • Stronger flavour than Russian Tarragon.
  • Warm, peppery scent with an anise undertone, tasting of fennel, anise and licorice.
  • Likes a sunny but sheltered position.
  • Prefers a rich, but light, dry soil but will tolerate poorer soils.
  • Protect roots from severe frost in Winter.
  • Culinary Uses
  • Used in fines herbes.
  • Good for herb butter.
  • Used in hollandaise, tartare and béarnaise sauces.
  • Goes well with egg and chicken dishes.
  • Rub onto the skin of chicken before roasting.
  • Used to make tarragon vinegar.
  • Good for salad dressings.
  • Medicinal Uses
  • Sweetens the breath.
  • Can stimulate appetite and improve digestion.
  • Can be used to cure flatulence and hiccups.
  • Rich in Vitamin C and once used to prevent scurvy
  • Used to cure tooth ache.

Disclaimer
As with all alternative medicines and plants with purported medicinal benefits it is important to inform your health care providers that you are using them; this helps to ensure safe and coordinated care. We can accept no liability for any side effect or contingency from any allergy or any other cause or harm that may arise. If in doubt please do consult a medical practitioner before using.

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How To...

How To Sow & Grow Herbs
Detailed advice on sowing and growing herbs outside and under protection. Includes information on watering and pest control.




Plant Passport Registration Number: GB-34265