Allotments 4 All

- so as not to clutter it.

So sad that some folk don't have fresh - dried can never approach the fragrance. Like with so many herbs. Frozen is better.

Strange, too, that fish doesn't feature much in relation to Tarragon. But Tarragon butter under the skin of a chicken is a must! And soups & salads.

Just saw this - http://www.tastefulgarden.com/Herb_usage_chart.htm

Be BOLD, Derek!!

tim

thanks

v useful ideedy

:P

OK perhaps this is one to plant in my herb area, is it easy to grow?

Derekthefox :D

Yes - but takes a LOT of room!

PS I'm speaking of the one we have - & I can't guarantee its heritage.

By cuttings, wardy - it doesn't set seed.

I'm not at all sure that we're not plebs too - ours looks French but it's totally hardy & grows to 5' - quite unlike French.

Whatever, & not knowing any better, I'm quite happy with it, & would be happy to send a root - if I can find one!!

And speaking of Tarragon butter, that's probably the best way to freeze it.

http://www.botanical.com/botanical/mgmh/t/tarrag07.html
"There is another variety of tarragon which makes an attractive addition to the garden, as well as a welcome ingredient in the kitchen. It is actually a member of the marigold family (Tagetes lucida), commonly called Mexican marigold or winter tarragon. Given full sun and good drainage, the plant grows to a height of about 2 1/2 feet and is quite bushy. In the late fall it produces a lavish display of tiny golden flowers at the end of its long, erect stems. With the delicate flowers and contrasting rich green tapered leaves, these branches make interesting additions to floral arrangements, especially with the fragrance of the herb itself adding an extra element to enjoy. The stems also add the perfect finishing touch to a decorative bottle of herb vinegar.

The flavor of this variety is a bit spicier than that of French tarragon, having an accent of cinnamon in addition to the sweet licorice taste normally associated with tarragon. It can be used in the same manner as French tarragon, and gives whatever dish it is in an extra dimension of zest. Best of all, this wonderfully hardy perennial keeps on producing all through the winter, long after the far more fragile French tarragon has gone dormant, allowing you to enjoy garden fresh tarragon all year. "
sallys-place.com

Growing Tarragon

http://www.gardenaction.co.uk/fruit_veg_diary/fruit_veg_mini_project_october_3_tarragon.asp

Where to get seeds

http://www.nothing-but-seeds.co.uk/herb-seeds.htm   scroll down to Tarragon   {:¬)#

Where does that quote come from? Can't see it.

Here tim

http://www.sallys-place.com/food/columns/gilbert/tarragon.htm

Very useful, thank you AikenDrum ...

Derekthefox :D

I've actually found some seeds at Fothergills, also ordered some of the Mexican variety from somewhere else, but I can't remember where !    ;D

Quote from: tim on December 16, 2005, 18:18:53
- so as not to clutter it.



Strange, too, that fish doesn't feature much in relation to Tarragon. But Tarragon butter under the skin of a chicken is a must! And soups & salads.

Not like you to miss a trick, Tim?? Google 'recipes - fish/tarragon' & you'll come up with loads......trout & tarragon recipe I used a lot in Italy...cheers!

Oh, alright - even in my herb chart it does, but it's more normally a chicken or salad thing in the UK?

AD - interesting that your growing link shows French seed - not readily obtainable. Your seed link appears to be for Russian only?

Well russian seed appears to be my best bet, unless someone wants to dissuade me ... ? Will it be suitable for a large, eg 12 inch pot ... ?

Derekthefox :D

tim, they both seem to require the same care/growing conditions, but the French variety is notoriously difficult to grow from seed apparently. So I've gone for Russian and Mexican.