136 CULINARY HERBS 



may be used as a substitute for true tarragon, is 

 easily propagated by seed and can be procured from 

 seedsmen under its own name. As tarragon flowers 

 appear to be perfect, it is possible that some plants 

 may produce a few seeds, and that plants raised 

 from these seeds may repeat the wonder. Indeed, a 

 variety which naturally produces seed may thus be 

 developed and disseminated. Here is one of the 

 possible opportunities for the herb grower to benefit 

 his fellow-men. 



Cultivation. — At present tarragon is propagated 

 only by cuttings, layers and division. There is no 

 difficulty in either process. The plant prefers dry, 

 rather poor soil, in a warm situation. In cold 

 climates it should be partially protected during the 

 winter to prevent alternate freezing and thawing of 

 both the soil and the plant. In moist and heavy soil 

 it will winterkill. Strawy litter or conifer boughs 

 will serve the purpose well. Half a dozen to a dozen 

 plants will supply the needs of a family. As the plants 

 spread a good deal and as they grow 15 to 18 inches 

 tall, or even more, they should be set in rows 18 to 

 24 inches apart each way. In a short time they will 

 take possession of the ground. 



Uses. — The tender shoots and the young leaves are 

 often used in salads, and with steaks, chops, etc., 

 especially by the French. They are often used as 

 an ingredient in pickles. Stews, soups, croquettes, 

 and other meat preparations are also flavored with 

 tarragon, and for flavoring fish sauces it is especially 

 esteemed. 



