TARRAGON. 385 



those of Chervil ; the latter in soups, to which they are said 

 to communicate an agreeable taste." Thomp. 



In this country it is sometimes cultivated with other 

 aromatic plants ; but its use in soups, or as a seasoner 

 or garnish, is very limited. 



TARRAGON. 



Artemesia dracunculus. 



A hardy, perennial plant, said to be a native of Siberia. 

 Stalk herbaceous, about three feet in height ; the leaves are 

 long, narrow, pointed, smooth, and highly aromatic ; the 

 flowers are small, somewhat globular, greenish, and gen- 

 erally infertile. There is but one variety. 



Soil, Planting, and Culture. As the plants seldom pro- 

 duce seed, Tarragon is usually propagated by dividing the 

 roots. Select a warm and comparatively dry situation ; stir 

 the ground deeply and thoroughly, and in April set the roots 

 in rows fifteen inches apart, ten or twelve inches apart in the 

 rows, and cover two or three inches deep. They will soon send 

 up vigorous shoots, which may be cut for use the first season. 



It is sometimes increased by cuttings, set three or four 

 inches deep in moist earth. If seeds can be obtained, they 

 should be sown in April or May, in a nursery-bed or in a 

 common frame. Sow in shallow drills six or eight inches 

 apart, and when the plants are three or four inches high, set 

 them out as directed for the roots. They will early become 

 strong and stocky, and may be used in August or September. 

 The plants are more healthy, yield more abundantly, and are 

 of finer quality, when not allowed to run to flower. 



Use. " Tarragon is cultivated for its leaves and the 

 points of its young shoots, both of which are used as ingre- 

 dients in salads, soups, stews, pickles, and other compounds. 

 33 



