Tarragon ~
 

I've herad this one is hard to grow ;
and is on my "to grow" herb list for 2006 ~
Any one else giving this one a try ? ~ Tom

Well, it is tricky in that the only flavorful variety is French Tarragon, which cannot be started from seed. Russian Tarragon, which is easy from seed, does not hold a candle to the French cultivar. In PA I managed to keep a nice plant alive throughout the season; it seems to struggle with our heat and humidity down here.

Not sure which one I have - its a Ferry Morse seed packet from Lowes ~ I'm going to give it a try ~ Tom

It is likely Russian Tarragon. Give it a try...but don't go making any Bernaise Sauce with it!

lol Craig ~ ratts !

I too had heard that French tarragon was tricky to grow and not reliably hardy here on the edge of Zone 7. I haven't found this to be the case - it's reliably perennial for me, although it dies back to the ground each winter.

This time of year I suffer from tarragon withdrawal waiting for my plant to start up again.

I'm glad I'm not the only one that likes it that much Cecilia !!! I'm just gonna have to work with the Russian variety ~ Tom

I grew tarragon two years ago in a container...not sure what variety it was as I probably got it at Home Depot or a local nursery. I did not do much to it other than water and add some balanced fertilizer once in a while. It seemed to do pretty well with minimal attention.

I used it sparingly while it was growing...added it to a few home made dressings. At the end of the season I dried the plant and now have a good amount of dried tarragon in a jar...enough to last several years! I have been meaning to find more recipes that call for it...

Adenn1, I've found tarragon to be wonderful in any recipe that uses eggs. I add it to my omelets all the time. It's also good on chicken and fish.

I bought a small plant of French Tarragon from a nursery several years ago. It has grown without problems and survives Maine winters without protection.

We grow French Tarragon and it really does grow like a weed. Just have to give it some water occasionally. It usually survives the winter but one time a few years back we lost it. Now I dig up a piece every year and put it in a 1 gallon pot and stick it in the garage.

I guess I'm going to have to procure a cutting from the "good stuff" - but I'll grow out the russian one in the meantime ~ Tom

Tarragon
 

Got a plant that's sprawling and healthy right now. Very handy herb.

Take a tip: low-fat sauce for hot salmon fillet and other fish:

1 x tub of low fat yoghurt
Two tbs of Dijon mustard
Tbs of tarragon vinegar (homemade is good ;)
Squeeze of lemon juice
Big handful of finely chopped tarragon
Chopped capers
Ground pepper.

Mix together and dump a heaped spoonful over hot salmon, snapper, mahi mahi or other fish.

Serve w/ baby boiled potatoes and a green. Mmmm.

Someone on another forum took cuttings of the tarragon sprigs that come in the little plastic package from the produce aisle at the grocery store. Worked fine, and she said it turned out to be the real French tarragon. I think I'll try that too.

bcday, I've rooted cuttings of grocery-store basil before, but never thought of doing it with tarragon or other herbs! Bet rosemary would work well, too.