304 THE VEGETABLE CULTIVATOR. 



and Tartary ; by Gerard's account, it was cultivated 

 in this country about the year 1548. It is fre- 

 quently used in salads, especially by the French, 

 to correct the coldness of other herbs. The leaves 

 and young tops are used as ingredients in pickles ; 

 and a simple infusion of them in vinegar makes an 

 agreeable fish sauce. 



The leaves are also eaten with beef-steaks, as 

 horse-radish is with roast beef; they have a fragrant 

 smell, and aromatic taste. In England tarragon has 

 of late years been much used in various kinds of 

 soups. There is but one variety of this plant under 

 cultivation for culinary purposes. 



Culture. Tarragon can be propagated by part- 

 ing the roots in April, and planting them in a light 

 rich soil, but free from dung that is not thoroughly 

 decomposed. It may also be increased from slips 

 or cuttings, towards the end of May, and throughout 

 June and July. Under a hand-glass, if there be one 

 to spare, they will readily strike root. When well 

 rooted, plant them out in some dry sheltered spot, 

 five or six inches apart, where they will continue to 

 thrive for some time. 



In many families tarragon is more or less wanted, 

 both throughout summer and winter ; in which case, 

 to keep up a constant supply, it should be forced 

 in shallow boxes, placed in a pine-stove or any 

 other forcing house in work, and treated in the same 

 manner as advised for the cultivation of mint under 

 the same circumstances. As tarragon is but of 

 short duration, more or less young plants, accord- 

 ing to the quantity required, should be planted 

 every year. 



