image by ZarahMaria
Tarragon is one of my most favorite herbs. I had never tasted it before I went to college, but I soon discovered a little treat for myself – takeout, from a place called Elda’s that offered tarragon chicken with a side of broccoli that was cooked with garlic. I have never been able to re-create the heaven that was, but hope to try, now that I have planted tarragon in my herb garden.
Such an exotic flavor, I would hardly guess that it was a native plant, but sure enough, you can find the Artemisia dracunculus wild in most western states (including South Dakota).
The plant itself, like many herbs, is not terribly showy for landscape purposes but because it has nice foliage, it can easily be tucked into a container plant group or with others in a perennial bed and will act a green textural fill.
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Besides my beloved Chicken Tarragon, I am interested to try it in this beautiful recipe for tarragon egg salad that I found over at Gastronomy blog.