“Commonly Known as Dragon’s Wort”

***(NOTE: (Antifungals Fight Cancer)

Tarragon is from Asia.  I love that it is a Small Shrub, a Perennial, Loves Sandy Soil, Requires Little Water and Loads of Sunshine.  Who can ask for more than that except that is has Cooking and Health Benefits as well.  The Cooking Benefits are:

  • Tea
  • Marinade
  • Sauces
  • Herb Butter
  • Herb Vinegar
  • Eggs
  • Salad
  • Vegetables
  • Fruits
  • Lamb
  • Seafood
  • Chicken
  • Fish

French Tarragon has no seeds and is Propagated by Root Division and is preferred for Cooking.  

Russian Tarragon: is not as Flavorful as French Tarragon for Cooking and has lots of Seeds to Propagate it.  Use Sparingly or Tarragon will take over the flavor of a dish.  Tarragon has the flavor of Anise or Licorice and also has Medicinal Properties such as:

  • Anti-Fungal
  • Phyto-Nutrients
  • Lowers Blood Pressure
  • High Antioxidant
  • Protects Against Heart Attacks
  • Protects Against Strokes
  • Rich in Minerals

Tarragon Tea: the Rule of Thumb is Two Teaspoons Dried or Two Leaves or More, According to Taste, With a Cup of Boiling Water and let Steep for 3 minutes or less depending upon taste.

Tarragon Butter: preparation is a Leaf or Two (According to Taste) thrown into a blender with a stick of Unsalted, Softened Butter.

Tarragon Vinegar:  preparation is about 16 oz. of White Wine Vinegar 1-4 Sprigs of Tarragon (depending upon Taste) and Seal for 2 weeks, Replace 1-4 Sprigs of Tarragon after 2 weeks and Reseal and it is good for up to 2 years.

“I Hope You Enjoy Using Tarragon”



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