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Tarragon (Artemisia Dracunculus).—This aromatic herb is used for a variety of purposes, but is most commonly employed for imparting its powerful flavor to vinegar. The plant is a perennial, and must be propagated by divisions in March or April, or by cuttings placed in gentle heat in spring. Later in the year they will succeed under a hand-glass in the open. Green leaves are preferable to those which have been dried, and by a little management a succession of plants is easily arranged. For winter use roots may be lifted in autumn and placed in heat. Those who have no facilities for maintaining a supply of green leaves rely on foliage cut in autumn and dried.
Tarragon is an herbaceous perennial that grows to about 2 feet tall. It has multibranched growth with narrow, somewhat twisted, green leaves.

Tarragon will grow in full sun but seems to do better in semishade. It can be propagated from root cuttings or by division. It needs protection in winter in cold climates. Make new plantings every 3 to 4 years.

It is best to use fresh young leaves and stem tips. Flavor is lost when tarragon is dried.

Tarragon leaves have a distinctive flavor similar to anise and are used in salads, marinades, and sauces. Leaves yield flavor to vinegar when steeped.


"Adapted from publication NE-208, produced by the Cooperative Extension Services of the Northeast States."

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