TANSY—Tanacetum vulgare. Family: Compositae. 
Uses: Leaves were used in olden days to rub on meat so that flies 
would not attack it. A pudding, similar to custard, flavored with 
Tansy was eaten on Easter. 
DEscRIPTION: Aromatic, emerald-green perennial reaching three feet 
in height in cultivation. Cluster of flat yellow buttons and feathery 
leaves make long lasting bouquets. 
CULTIVATION: A quick-spreading, hardy herb which can be gathered 
in meadows and roadsides. May be started from seed or divisions of 
creeping roots. Clumps should be thinned out every year lest they 
spread all over the garden. 
TARRAGON—French Tarragon, Little Dragon, Estragon, Artemisia 
dracunculus. Family: Com positae. 
Usxs: Leaves highly prized for flavoring salads, chicken, fish and Tar- 
ragon vinegar. 
DescrirpTIon: Low growing perennial with dark green, narrow, undi- 
vided leaves. Warm, rich characteristic tang distinguishes this variety 
from more robust but tasteless Russian Tarragon, A dracunculus ino- 
dora, which, however, is a very handsome plant reaching five feet in 
height. 
CuLTivaTION: Unlike Russian Tarragon, the French variety almost 
never sets seed so plants must be started from root divisions or cut- 
tings. Give them a warm, dry location, cut back to the ground in the 
fall and cover with straw or leaves for the winter. Tarragon roots rot 
very quickly if the soil is not well drained. They may be divided in 
the spring but plants should not be disturbed oftener than every three 
years. Cut leaves for making vinegar in June. After midsummer the 
stems become woody and the leaves begin to brown. The volatile oils” 
that provide the inimitable flavor are lost in drying but retained to 
a great extent when leaves are preserved in vinegar. 
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