by steve stamos

French Tarragon is a native of southern Europe. It is used today as culinary herb although had been used for the treatment of toothache in the past. It has a delightful flavor when fresh or dried. Given the right conditions and some attention it can be quite productive plant. Propagation is by rhizomes. It grows to90 cm tall and produces clusters of grey green or white flowers. French Tarragon is easily killed by heavy frosts. However, it does not seem to thrive in very hot summers either. Tarragon likes mild cool climate, full sun and good drainage. It makes a great addition to the home garden.

French tarragon has an impostor. The Russian Tarragon is not worth growing. Fresh French Tarragon has a strong aniseed flavor while the Russian is vaguely aromatic. Russian species are more vigorous and they will set seeds while French Tarragon never does.

Harvest the plant before the flowering stage. Drying the herb is difficult as the young tips will discolor if dried too slowly and the leaves of the drying herb will turn brown if exposed to even slight moist. Artificial dry heat of no more than 35C will achieve the best results. At the end of harvest cut stems near ground to encourage new vigorous regrowth.

everythyng herbal at herb-garden world

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