Tarragon - Sowing, Growing and Cooking

Do you know tarragon? The leaves of this aromatic plant have a unique flavor! Easy to grow, it will flourish on your balcony or in your garden!

Do you live in the city and want to start your own vegetable garden? Discover our composting kitchen garden, where you can grow herbs and vegetables using your own waste!

History of tarragon (or artemisia dracunculus)

This aromatic member of the Asteraceae family is native to the steppes of Siberia and China. After being imported to the Middle East, it finally arrived in Europe in the Middle Ages. The herb is also known as serpentine due to the shape of its rhizomatous roots and its ancient reputation for curing snake bites. Initially used for its medicinal virtues and reputed for its digestive properties, it wasn't until the 16th century in France that it was used as a cooking condiment.

Growing tarragon

This herbaceous perennial averages 60cm in height, but can reach 1.50m. It is sown in pots in April and planted out in early spring after the last frosts , at intervals of around 45cm between each plant. Tarragon likes cool, well-drained, sandy soil. Place in a sunny or semi-shady spot, whether in the ground or in a pot, but above all protect from wind and frost. The month after planting, water the plant generously to help it root properly. 

It is harvested from May to October, depending on the first frosts of the year. It is easily dried by gardeners wishing to enjoy it all year round. Tarragon doesn't like the cold, so depending on its size, it's best to overwinter it in a pot in a dry place, or to mulch the plant so that it doesn't suffer in winter.

Don't hesitate to cut your tarragon every 2/3 years, as the perennial will lose its taste over the years, so you can replace it with home-made cuttings. To do this, take a terminal or secondary shoot between June and August and transplant it into a pot with peat and sand. Cover it with a plastic film held in place with a rubber band, using the technique known as "à l'étouffée" cuttings. After a month, the plant should have taken root.

Everything compost in tarragon!

Cooking with tarragon

Rich in antioxidants and vitamins A, B1, B2 and C, tarragon is an ally for intestinal flora, helping to combat intestinal parasites. Anti-inflammatory and antispasmodic, this herb is often prescribed as an herbal tea to soothe motion sickness, muscle tension and insomnia.

Recipe: Béarnaise

Ingredients

• 2 extra-fresh egg yolks
• 125g butter
• 5 cl vinegar
• 2 cl white wine
• 2 chopped shallots or one large shallot
• Estragon
• Chervil
• Peppercorns
• Salt

Preparation

In a saucepan, melt the butter over a low heat and keep warm without browning.

Chop the herbs.

Combine the white wine, vinegar, shallots, tarragon stems and pepper in a saucepan. Reduce by half over medium heat. Strain the cooled reduction.

Pour the reduction over the raw egg yolks, off the heat. Whisk briskly off the heat in a steady motion. Continue emulsifying over low heat and check for coagulation. The result is a creamy, sabayon-like mousse.

Still off the heat, whisk in the hot butter. The result is a smooth, lump-free emulsion.

Add the chopped herbs and stir.

Enjoy, it's ready!

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