Growing Tarragon...................
The cultivation of tarragon
Site: Tarragon likes full sun and protected area in the rich light and dry soils. It is very important that it has good drainage, add sand or grow them in a large container to ensure that the roots do not rot and die. Bring it indoors, either as a potted plant or take cuttings to grow in the winter months, as it sometimes does not return next spring because of wet soils.
Reproduction: The true French Tarragon has the best taste and can not plant flowers from seeds how they are not grown. Cuttings must be taken to reproduce this plant, which makes it more expensive and harder to find.
Growing: Thin or transplant plants 12-18 inches apart. Cut back in autumn. Protect in winter with straw or mulch. Tarragon is suitable for growing indoors. Remove flower shoots to keep the supply of fresh leaves on the bush.
Harvesting: Pick leaves anytime. Main crops occurs in late summer (from June to October). When cutting branches separate, maximum 1-2 third of the branch to allow for regrowth, unless the end of the growing season. Tarragon is not very good, so freezing the best way is to get the taste dry.
Culinary uses: Chop the leaves very fine to extract the flavor for cream sauces and béarnaise sauce. It can be added to chicken or tuna salads, omelets and quiches, salad dressings, mayonnaise and mustard. Try herb butter and combine with dill and parsley for baking or frying fish. Chopped leaves can be soaked in wine vinegar, tarragon vinegar to produce.
Site: Tarragon likes full sun and protected area in the rich light and dry soils. It is very important that it has good drainage, add sand or grow them in a large container to ensure that the roots do not rot and die. Bring it indoors, either as a potted plant or take cuttings to grow in the winter months, as it sometimes does not return next spring because of wet soils.
Reproduction: The true French Tarragon has the best taste and can not plant flowers from seeds how they are not grown. Cuttings must be taken to reproduce this plant, which makes it more expensive and harder to find.
Growing: Thin or transplant plants 12-18 inches apart. Cut back in autumn. Protect in winter with straw or mulch. Tarragon is suitable for growing indoors. Remove flower shoots to keep the supply of fresh leaves on the bush.
Harvesting: Pick leaves anytime. Main crops occurs in late summer (from June to October). When cutting branches separate, maximum 1-2 third of the branch to allow for regrowth, unless the end of the growing season. Tarragon is not very good, so freezing the best way is to get the taste dry.
Culinary uses: Chop the leaves very fine to extract the flavor for cream sauces and béarnaise sauce. It can be added to chicken or tuna salads, omelets and quiches, salad dressings, mayonnaise and mustard. Try herb butter and combine with dill and parsley for baking or frying fish. Chopped leaves can be soaked in wine vinegar, tarragon vinegar to produce.
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