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Tarragon Leaf

Product Name Size ZIN Price Quantity Add to Cart
Tarragon Leaf Tea (Loose) 4 oz 514658 $24.12
8 oz 514659 $40.74
Tarragon Leaf Tea 25 tea bags 514660 $23.22
50 tea bags 514661 $37.28
Tarragon Leaf Cream 2 oz 514662 $23.21
Tarragon Leaf - Salve Ointment 2 oz 514663 $27.46
Tarragon Leaf Glycerite Liquid Extract (1:5) 1 oz - No Flavor 523102 $30.89
1 oz - Strawberry 523103 $34.16
1 oz - Vanilla 523104 $34.16
1 oz - Chocolate 523105 $34.16
1 oz - Mint 523106 $34.16
Tarragon Leaf - 450 mg 100 capsules 514655 $32.27
Tarragon Leaf Powder 4 oz 514656 $38.26
1 oz 514657 $14.70

• Traditionally used to help support indigestion, stomach and bowel complaints, loss of appetite and more.
Tarragon is a pungent, bright green perennial that has a warm flavor similar to Anise. It is a very versatile spice, and can be used in poultry, fish, and seafood dishes, and with fruits, vegetables, and soups. Tarragon has been a popular spice in Europe since the 16th century, when it was first cultivated in southern Europe.

Tarragon Leaf also has health use, and not unlike most spices can be used to help support indigestion and other complaints of the stomach and bowels. It can also be employed against loss of appetite due to illness, and is combined with Horehound in cases of sickness with cough. It was once believed that Tarragon Leaf could support insect stings and snakebites, and the bites of rabid dogs. A tea made with Tarragon and Chamomile has been used to induce sleep. Tarragon Leaf is also a mild diuretic. The herb was used in Ancient Greece as a toothache supportive, which makes sense due to its containing eugenol, a natural anesthetic.

A distinction must be made between the true French tarragon or estragon and its Russian counterpart, A. dracunculoides, which is much coarser, and has paler leaves and a bitter taste. Contrarily the latter is easier to grow! French tarragon has a subtle flavor and is one of the four ingredients of the fines herbes mixture.

History

The plant, a hardy perennial, originates from southern Europe. The reference in its name to a "little dragon" is thought to derive from its folkioric reputation of supporting the pain from bites of snakes, serpents, and the like.

Characteristics

The plant grows to a height of 36 inches, with a spread of up to 18 inches. The leaves are dark green, long slender, and pointed, about 3 inches long toward the base of the plant and considerably smaller at the tip of the stems. The flowers are lime green and formed in loose clusters. But the plant neither flowers nor sets seed in a cool climate.

Growing Tips

You can grow French tarragon by planting a piece of the rhizome, complete with buds, in spring, or by taking cuttings of young shoots in summer and growing them under a cloche. The plant likes good, well-drained soil, and a sunny, sheltered position.

How to Use

Tarragon has a strong and distinctive flavor, and must be used sparingly, especially as it is usually associated with delicate dishes such as chicken, white fish, creamy sauces, and egg and cheese recipes. Fresh sprigs of the herb can be used to flavor vinegar for use in salad dressings and sauces.

The wonderfully aniseed smell of the essential oil of tarragon is very soothing and when applied, a few drops in a base oil, it is an effective massage for easing pre-menstrual discomforts. It can also be tried to perfume soaps and bath oils. The dried herb can be powdered and added to soap balls.

Health-wise,the herb can be used to help support toothache and to help stimulate the appetite but its health use has fallen off in modern times in favor of its culinary applications.

Medicinal Usage

The leaves contain vitamin A, niacin, phosphorus, potassium, calcium, and iron.

Medicinal uses are very limited. The leaves have been used to help stimulate appetite, settle an upset stomach, help promote the menstruation, and as a diuretic. The root has been chewed to help support toothaches.

Tarragon contains an essential oil with up to 70 percent estragole, plus lesser amounts of capillene, ocimene, nerol, thujone, and phellandrine. Tarragon also contains coumarins and the flavonoids - rutin and quercetin.

General Herb Information

There are two varieties of tarragon - A. drancunculus var sativa, French tarragon, and A. drancunculus, Russian tarragon (formerly known as A. redowski.). They are native to southern Europe, Asia, and western North America.

The stems are usually shiny and smooth, though sometimes hairy. The linear to lance-shaped leaves of French tarragon are one to three inches long and of a darker color than Russian tarragon. I have rarely seen it flower. It grows to about three feet tall. Russian tarragon stretches to five feet tall, and its leaves may be as long as six inches. It has tiny (one-eighth-inch diameter) greenish-white flowers blooming in loose clusters in June or July. Both varieties spread by creeping rhizomes. Russian tarragon does not have the fine flavor of French tarragon so often appreciated by French chefs.

Tarragon is best propagated by carefully dividing the roots in spring and transplanting one-inch sections of root tips. Tarragon can also be propagated by summer cuttings which take about eight weeks to root. French tarragon, the flavorful clone cherished by herb gardeners, must be propagated asexually. If you buy tarragon seed, you are getting Russian tarragon. Seeds germinate in about twenty days. Give plants one- to two-foot spacings.

A moderately rich, well-drained soil with a pH range from 6.2 to 7.8 is suitable for tarragon. Optimum pH range should fall between 6.2 to 6.5. Plant under full sun. It's a relatively hardy plant if soil drainage is good, but if the roots sit in water, plants will invariably winterkill. Where temperatures dip below 0°F, mulch well after the ground freezes. Tarragon does best in areas where it has a period of winter dormancy.

Like basil, tarragon leaves bruise easily and must be handled with care during the harvest and drying process. Harvest should occur in late June.

Tarragon has one of the finest flavors of any culinary herb. It is good with chicken, fish, salad dressings, salads, and all vegetables - especially asparagus. Use the leaves to season chicken livers and roast duck for an unusual delicacy.

General Herb Information

Tarragon, French - (Artemisia dracunculus).

Propagation: By cuttings; by root division; is not known to set seed.

Nature of Plant: Grown for its leaves, tasting and smelling somewhat like anise; a rather graceful plant when full grown.

Spacing of Mature Plants: 18 inches.

Cultural Requirements: Moderately rich, warm, well-drained soil in partial shade; should be transplanted every 3 years to avoid health issues; divide roots by hand; commercial growers pot up small pieces of root and set out resulting plants the following spring; will winterkill in heavy moist soil; in cool climates, protect with a mulch of leaves after heaping up soil around plants; can be bought only as plants.

Uses

Leaf: (Culinary) Over steaks and chops, in salads, fish sauce, preserves, pickles, mustard, mayonnaise, Sauce Bearnaise and in tarragon vinegar; (Health) in scurvy.

Leafy Top: (Industrial) Flavors confectionery, perfumes, toilet waters.
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These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, prevent, or cure any condition or disease.