French Tarragon: The very conditions of cultivation for French tarragon tell the story from the outset of a very proud herb. Indeed, the plant does not support seed-based husbandry like the rest of the tarragon varieties, and requires propagation from the stem or root. The growth pattern is also erratic but when fully blossomed, the plant will have wispy green leaves and a height of just below or above a meter high. In aroma, the French tarragon is the most scented of all varieties, and commands preference over others by most users.
Secondly, it is a great boon for use in a number of meat-based dishes including fish and chicken. In certain southern European countries, such as Hungary, this herb is popular as a chicken soup enhancer as it adds flavor.
Russian Tarragon: More common due to its drought-resistant qualities, ease of propagation in even sandy soils and fast growth, Russian tarragon is more widespread than its French counterpart. However, it misses the point when it comes to aroma as some prefer the stronger scent of the French strain. Still, the Russian variety underscores some growth points that its stronger cousin misses altogether. These include, the ability to grow from seed and root alike under even extreme conditions.
This is perhaps why in Kenya it is possible to find this variety in many places. Allow the top inch or two of soil to dry out before watering. Ensure plants grow in well-draining soil to prevent root rot. Allow the top inch of soil to dry out between watering.
After the leaves have yellowed, cut the stems back to three or four inches. In late winter before new growth emerges, remove any mulch, cut back any remaining stems to one inch, and top-dress with organic material such as well-rotted manure or compost. Potted plants will become root bound and benefit from repotting every two to three years, depending on the size of the pot.
And keep in mind that the French variety does not grow from seed — when you find tarragon seeds, they are the Russian type. Ensure plants have well-draining soil and allow the top inch or two of soil to dry out between watering. Remove and destroy infected leaves, and ensure plant debris is cleared away before winter sets in.
Harvest by cutting the stem back to four to six inches, cutting just below a leaf node. Grow some in containers to use for cooking, and plant throughout the garden to ward off unwanted pests. How do you folks like to use French tarragon in the garden and kitchen? And for more herb growing know-how, be sure to read these articles next: How to Plant and Grow Anise.
Product photo via Burpee. My friend Theresa Schrum likes Northern Sea Oats because the plants are native and have attractive seedheads. The attractive seedheads are not shy about germinating and the seedlings are a real pest under my raspberry vines. Tarragon: French vs Russian vs Mexican Last year I wanted to grow some and bought some seed, and have since learned it was Russian tarragon and not flavorful at all. Knowing Your Tarragon: French Vs. Mexican Vs. Russian » Selina In fact, one American author of recipe books once roosted that if it ever happened that he had to start cannibalism, it might just be possible if plenty of tarragon lay around the house!
Mexican Tarragon Mexican tarragon tastes like French tarragon with a slight anise flavor. How to Grow and Care for French Tarragon sativa A delightful and easy herb to grow for the kitchen garden, French tarragon has an appealing flavor similar to sweet anise and licorice. Leave a reply your email address will not be published. French Tarragon October 22, Strange as it may seem, both varieties of the herb originated in Russia, but French tarragon is much more popular, due to its slight licorice flavoring, which is highly sought after in the culinary world.
There are a great number of recipes which use this herb, and it tends to work very well in dishes such as sauces, seafood, salad dressings, vegetables, flavored butters, soup and poultry. Tarragon vinegar is also a favorite in the culinary world, and is quite easy to make for those who are interested in serving the fresh, homemade variety.
You must remember, however, that using the herb in its fresh state will provide a much more pronounced taste.
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