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French Tarragon
Artemisia dracunculus var. sativa
French Tarragon does not seem to be as well known in New Brunswick as it is
in other parts of Canada. It is one that you should definitely get to know if
you haven't already done so. Its slight anise flavour is wonderful and it only
takes a little to change a dish from ordinary to elegant. We are always
cautioned not to buy Russian Tarragon as it is tasteless but we don't need to
worry as it is usually not sold locally.
Tarragon is a herb that cannot be grown from seed. Purchase several plants
from a nursery in the spring and set out in the garden or in pots around the
date of the last spring frost. It likes full sun and well drained soil. These
are the requirements for most herbs but tarragon demands these conditions for
full, lush growth.
When hearing of an abundant tarragon crop I now inquire as to whether the
grower lives in the Shediac area. where the soil is sandier than our heavy clay
soil in Albert County. The leaves can be harvested from early spring to fall ;
harvesting only as much as you can use immediately. It tends to die back or get
woody in the center so should be divided every three to four years. In our area
it is best to mulch the plants in the winter.
There is not much taste to dried tarragon. Use it fresh or freeze for winter
use.
At Tansy Lane Herb Farm we sell Grapefruit- Tarragon jelly in our Tansy Shop.
Our favourite other use for tarragon is in this recipe for Basic Vegetable
Quiche. Once you make this quiche it will become a favourite for entertaining -
elegant with a salad! If you would like more information on herbs sign up
for our Tansy Lane Newsletter at tansy@nb.sympatico.ca or call 734-3006 to get
on our mailing list.
Basic Vegetable Quiche
3/4 cup grated cheese (swiss is best, use what you have) 1 cup chopped cooked
vegetable ( cauliflower or broccoli is great) 5 eggs 1-1/2 cups light cream or
milk single pie crust
Grate cheese in the bottom of the pie crust. Place cooked vegetables on top
of the cheese. In a bowl whisk the eggs and milk. Add approximately 1 tsp. of
fresh chopped tarragon to the eggs and milk then pour mixture on the cheese and
vegetables. Tarragon can be strong so start with a little then adjust quantity
on you next pie if needed. Bake at 425 degrees for 10 min. then at 350 for 30
min. cool 10 min. before serving.
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