TARRAGON
Tarragon is a green, glabrous perennial shrub found in sunny, dry areas in the western United States, southern Asia and Siberia. In Europe tarragon is cultivated for its aromatic leaves that impart a licorice-anise flavor to sauces, salads and vinegary foods. Tarragon grows about 2 feet high and has long, narrow leaves which, unlike other members of its genus, are undivided. Tarragon is closely allied to wormwood and has long, fibrous roots spreading everywhere by runners and small flowers in round, yellow-black heads that are seldom fully opened. An old French remedy for insomnia and hyperactivity that's been tried with pretty good success is tarragon tea .Tarragon tea is used for though insomnia. Just steep 1-1/2 tsp. of the dried, cut herb in 1-3/4 cups boiling water, covered and away from the heat, for 40 minutes. Prepare about an hour before retiring, then strain and drink the tea while it's still lukewarm. The best way to take tarragon for digestive-related problems is in the form of a homemade vinegar, 1 tbsp. before each meal. To make tarragon vinegar, fill a wide-mouthed fruit jar with the freshly gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little on a flat cookie sheet lined with foil in a low-set oven. Then place in the jar, cover with apple cider vinegar and 1/2 tsp. each freshly squeezed lemon and lime juices. Permit it to stand about 7 hours, then strain through about five layers of cheesecloth or a clean piece of flannel material into another jar with a tight-fitting ring lid. Store in a cool, dry pantry or cupboard. The anise-flavored leaves and flowering tops are used to season salads, sauces, soups, stews, eggs, meat, fish and pickles. Leaves or essential oil are also used in the manufacture of tarragon vinegar, mustard, tartar sauce and liqueurs. Russian tarragon, a separate cultivar, is often confused with and sold as French tarragon. Except for being taller, the Russian variety looks similar to French tarragon but is considered far inferior to the French or true kind as far, as taste goes. In medieval times, pilgrims embarking on long journeys would stuff their shoes with sprigs of tarragon in the hope that the herb would impart stamina. Tarragon's common name seems to be a corruption of the French esdragon, which is in turn derived from the Latin dracunculus, meaning "little dragon." Tarragon is a perennial member of the Composite family, the same family to which daisies belong. Tarragon has narrow, dark green leaves and small yellow flowers, and it grows about 2 feet tall. The herb likes a warm, dry environment with well-drained, fairly rich soil, although it will also grow in poor soil. There are two major varieties of tarragon -French and Russian. French tarragon contains an anise like aromatic oil that the Russian variety lacks, so it is the type preferred in both cooking and medicine. Unfortunately, French tarragon rarely produces seeds and it grows slowly from root divisions and cuttings. This is one reason why it is a bit expensive. Tarragon is propagated from divisions or cuttings taken in the spring or autumn. Plant the rooted cuttings outside when they are established, in a warm, sunny environment. Side-dress your tarragon each year in the spring with well-composted manure. Tarragon has long fibrous roots and lateral runners, and it doesn't like to "get its feet wet." Some gardeners plant it on a slope so that it never is in danger of becoming waterlogged. But do not allow the roots to dry out completely, either. Mulching around the plant is a good way to help conserve soil moisture. Mulch your tarragon plants heavily wherever there is a danger of heavy frosts. If you live where winters are severe, it is best to dig up tarragon in autumn and pot it up to be kept indoors until the weather warms up again. Tarragon is best if harvested just before it flowers. Cut it back to within 1 inch of the ground. Cooks use tarragon fresh or dried, preserved in vinegar, or frozen. Cut the plant into small twigs that you can handle, store, and use easily. For storage for medicinal purposes, tarragon can be either frozen or dried, although some of the aromatic properties dissipate when the herb is dried. To dry tarragon, hang the branches in bunches upside down in a warm, dark place. Carefully strip the leaves from the stems when dry. The "little dragon," as tarragon is still known in France, is famous in French cuisine, but not too many people known that tarragon has valuable healing properties in addition to its light licorice flavor. Tarragon does more than season rich French dishes like Lobster Thermidor or bearnaise sauce. Herbalists say that tarragon contains digestive enzymes that help break down meat and proteins. Tarragon is also regarded as a mild, nonirritating diuretic that helps the system flush out toxins released from the digestion of meat and other proteins. A simple infusion of tarragon leaves has been used to stimulate the appetite, relieve flatulence and colic, regulate menstruation, alleviate the pain of arthritis and rheumatism and gout, and expel worms from the body. The fresh leaf or root, applied to aching teeth, cuts, or sores, is said to act as a local anesthetic. PARTS USED Aerial parts, root. USES While tarragon stimulates the digestion, it is also reputed to be a mild sedative and has been taken to aid sleep. With its mild menstruation-inducing properties, tarragon is also taken if periods are delayed. The root has traditionally been applied to aching teeth.
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