Tarragon is tall and deep green growing 2-3 ft. tall with an anise-peppery flavor.

There are two varieties of Tarragon each distinctly different. French Tarragon boasts the better quality of the two but is a sterile plant and as so cannot be planted from seed. Russian Tarragon is the more hardy variety but lacks that same punch in flavor that the French has to offer. Both varieties are perennials but will not withstand a harsh winter. 

You can purchase French Tarragon starter plants at most local nurseries in season. Plant as soon as threat of frost has passed in a sunny, well-drained area. Tarragon likes a well drained sandy soil, full sun, and does well in containers, making it ideal for the Potted Herb Garden. The plants must be divided every 2-3 years to remain vigorous.

To keep the plant producing, clip leaves frequently during the spring and summer. In the fall you may harvest the entire plant by cutting off the whole stalk several inches above the ground.

Tarragon is a sought after culinary delight.  It is a wonderful accompaniment to chicken or beef and is exceptional as a flavoring for vinegar.

Sweet Cucumber and Mandarin Orange Salad

Ingredients
1 medium cucumber, peeled and sliced into very thin rounds (about 2 cups)
1 (11-ounce) can Mandarin oranges, drained (about 1-1/4 cups)
1 medium Vidalia onion, sliced into very thin rings (about 1 cup)
2 tsp granulated sugar
1/3 cup distilled white vinegar
1 tsp chopped fresh tarragon
Salt and freshly ground pepper

Instructions
In a serving bowl, combine the cucumbers, oranges, and onion rings. In a small bowl, stir together the sugar and vinegar until the sugar dissolves. Pour the vinegar sugar mixture over the cucumber salad. Toss well. Add the chopped tarragon. Season with salt and freshly ground pepper. Chill the salad before serving.
Yield: 4 servings

Note: You may substitute any other fresh herb for the tarragon if you wish.

Recipe from: At Home in the Kitchen by Jorj Morgan