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Dragon's Wort Artemisia dracunculus |
| Also Known as: Tarragon, Green sage, Dragon Sagewort
Tarragon is a hardy perennial that originates from southern Europe. It grows to a height of three feet, with a spread of up to 18 inches. The leaves are dark green, long, slender and pointed. They are about three inches long at the base of the stem, becoming shorter toward the tip of the stem. Flowers are lime green and set in clusters. The plant will not flower or set seeds in cool climates. Cultivation The plant will do best in a sunny, dry location. Too much moisture will cause root rot. Top growth should be cut back in early fall. The foliage dies back in winter. In colder areas, the roots need winter protection. Dry leaves or peat mulch covered with plastic is usually sufficient. A young plant can be potted up and brought indoors for the winter, however it will require lots of sun. The roots should be lifted and divided every two years. Propagation is from root division or six inch cuttings. Seeds offered are usually that of Russian tarragon, which is bitter and coarse. Culinary Uses Tarragon has a warm, aromatic taste, and a slightly numbing after-effect on the tongue. Strip the tips and leaves from the mature stems. Finely chopped, fresh tarragon enhances the flavor of poultry, mayonnaise, vegetables (especially green beans), cream and butter sauces and salad dressings. It is ideal for flavored vinegars and oils. Use it sparingly in butter and cottage cheese. To freeze, chop the leaves and add to a little water in an ice cube tray. It does not dry well. Taken From: http://www.npwrc.usgs.gov/resource/literatr/wildflwr/species/artedrac.htm |
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