The “French Tarragon” has very little aroma and flavor
6 hours ago
Featured Answer
Sort by:Oldest
Comments (7)
Related Discussions
Tarragon... & cleverly disguised impostors
Comments (50)Ah, common names...Herbalists need to stick to botanical nomenclature! Pay attention to daisyduckworth's info clarifying the "tarragon" that is Tagetes lucida! This annual--T. lucida--in my zone 5 climate is, to me, a very acceptable substitute for A. dracunculus sativa. If I get it in early enough, I get flowers in late summer/fall. It'll even survive a light frost or 2. But as for successfully overwintering what we all are referring to as the seedless "true French tarragon," it seems to be a fairly short-lived perennial, but will be be more likely to make it in a raised bed rich with compost that will provide excellent drainage, especially in winter. Like lavender, tarragon resents "wet feet" and will not survive winter in wet ground. It also is rather slow to appear in the spring. Hope this helps without being too redundant... CK...See MoreSalad Burnet/French tarragon for Central Texas?
Comments (7)Salad burnet:Prefers full sun in cooler areas, partial shade in warm climates. It has a long taproot. Tolerates dry soil, and it must be well-drained. Roots may rot if soil is too moist. Plants will die in severe heat. Grows in soil of moderate-to-low fertility. It self-seeds readily, and can be grown in containers. Because of its long tap root, it does not transplant readily. Remove flower stalks as they appear unless seeds are required. [In my subtropical garden, with fierce summers and mild winters, I grow this one only in winter.] French tarragon: Tarragon requires a cold period each year, so when dividing the root crowns, refrigerate them for about 2-3 months or freeze them for about a week or longer before planting. It requires a sunny position (partial shade in hot climates) in light, well-drained soil, pH 6.7. Water well in dry weather, though it is fairly drought-resistant, and fertilise often. Over-watering will cause root rot. Usually becomes dormant during winter, and may be difficult to grow in warmer climates. [Too hot in my part of the world for this one!] Pineapple Sage: Grows best in well-drained soil in full sun, though it needs shelter from hot afternoon sun. It needs more water than other sages. Fertilise when young, but do not feed later in the season. Pinch tops to keep bushy. Prune back severely in late summer and divide. Yellowing leaves are an indication that the roots need more space. [In my garden, it needs to be watched because in this climate it can become a weed.]...See MoreFrench Tarragon and its total Lifespan
Comments (11)The location where the old tarragon that DID survive was next to my thyme plants, which were started from seeds I bought last year, and its now flowering. My original tarragon was not the real thing as it had no real taste or smell. It did send up new shoots this spring, but was all pulled due to it being a fake. Snow here can be 2-3 feet in bad winter. Very close to the glass greenhouse the snow will melt first because the glass walls of the greenhouse because of the sun and the heating up inside. As mentioned, I tried both indoor and outdoor tarragon to see if it would survive a winter. The only one that did survive was the single pot I had on my kitchen window sill over the first winter months, and was quite a surprise to me, as it had looked like it was completely dead. That second fall, the one still in the pot never came back the following spring. Voles here destroyed every single crocus and tulip bulb, as well as several iris roots. I used to have about 500 bulbs that showed up in spring. Now, I only have a few paperwhites, and a couple of other bulbs. Because I grow some saffron crocus, I decided to put down a metal acreen as a shield below the planted bulbs, as well as a gritty substance that is supposed to irritate the diggers....See MoreFrench Macarons (Not macaroons) Has Anyone Made Them?
Comments (13)Please note that if you view/use the printed recipe from the Fine Cooking website, it has left out the 4 Tablespoons of sugar that was added with the whites in the video. Without the sugar, meh! The video does not mention the almond extract (overwhelming in my opinion) or the optional food coloring (no chemicals for me, thanks). I do think it is wise to use a scale for the ingredients as measurements instead of cups. Believe me, this really is not a long process relative to other cookies I've baked. I use all three oven racks to condense the time - it does make 3 half-sheet pans full each with 20 cookie halves so perhaps y'all balk at the time element with only two oven racks? The recipe cannot be halved, I've tried. I always end up with one half cookie missing to sandwich (59 cookies instead of 60) so that gets popped in this cook's mouth before it is completely cooled. Yummy but later dry and crunchy is better, yet I can't wait that long - the aroma in the kitchen, ya know. I have my own lemon curd recipe but it is not as sturdy as the one in the video and runs out of the cookies, but it is great on my homemade scones (lemon zest for extra lemon-y), so I have to try this curd recipe for these cookies. I usually just use my homemade jams or Nutella and I sometimes add 2 or 3 Tablespoons of Dutch process cocoa with the almond meal/powdered sugar mix and add a little espresso powder and a dash of freshly ground fine pepper for GF Crispy Chocolate French Mac-A-Rons - with my Black Cherry Vanilla Jam it's heaven, as they are equally so with my Chocolate Raspberry Jam. I have to hyphenate the name because people otherwise think I am not a good speller, when I offer them for sale the local farmers market. My Quebecois friend though, is horrified at my spelling of it. Nancy...See More- 5 hours agolast modified: 3 hours ago
- 5 hours ago
- 3 hours ago
Related Stories
KITCHEN DESIGNA Contemporary Kitchen With French Cafe Flavor
Interior designer Tom Long gets creative with materials to build a custom kitchen with a dash of old-school French charm
Full Story
GARDENING GUIDESExtreme Herb Gardening for Extreme Flavor
Fresh herbs grown at home are the secret to sumptuous meals for you and your guests
Full Story
HOUZZ TOURSMy Houzz: An Oregon Cottage With 21 Flavors of Color
A profusion of paint colors plus inviting porches and gathered pieces create a welcoming feel in a retired couple's 100-year-old home
Full Story
EDIBLE GARDENSWhy Grow Quince? For Beauty, Fragrance and Old-Time Flavor
Delightfully perfumed fruit and lovely spring blossoms make this apple and pear cousin worth a spot in the garden
Full Story
KITCHEN DESIGN12 Design Features That Bring Spanish Flavor to a Kitchen
Cook up a fresh take on old-world style in your kitchen with these ideas for mixing in Spanish-style materials and architectural details
Full Story
EDIBLE GARDENSHerb Garden Essentials: Grow Your Own Tarragon
Cooks swear by the spicy anise flavor of this seasoning, which is a favorite in French cuisine
Full Story
PRODUCT PICKSGuest Picks: Whip Up a 'Little Paris Kitchen' of Your Own
Get a kitchen that's big on flavor and short on excess, with accessories and tools inspired by the BBC show and cookbook
Full Story
HOUZZ TOURSHouzz Tour: Undone in the French Quarter
Color and history abound in this ‘unrenovated’ pied-à-terre in the Big Easy
Full Story
RUSTIC STYLEHouzz Tour: A California Country Home With a French Accent
A new house mixes modern touches with the timeless beauty of stone walls, rustic doors, old olive trees — and vineyards all around
Full Story
FEEL-GOOD HOME12 Very Useful Things I've Learned From Designers
These simple ideas can make life at home more efficient and enjoyable
Full Story
floral_uk z.8/9 SW UK