TARRAGON
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                                    CULTIVATION:
     Tarragon  is  a perennial which grows to about  2 feet in height. It has a
     slim  erect, branched stem, and clusters  of greyish-green or white woolly
     flowers.

     It  needs a sunny and sheltered location with a rich, light, and dry soil.
     Divide roots in spring, or take stem cuttings in summer. The true tarragon
     is  French  tarragon.  The  tarragon offered  by  seed  growers is Russian
     tarragon. It is not worth growing, because it has little flavor. Grow from
     divisions,  plant  will mature enough for use  in  about 60 days. Grows in
     zone  4-10. Thin or transplant to 12 inches apart, and cut back in autumn.
     Protect  in  winter  with  straw or  similar  mulch.  Tarragon  grows well
     indoors.

     Pick  leaves anytime, but in late summer  for main crop. Freeze or dry the
     leaves,  or  preserve the leaves in oil  or vinegar. Pick young leaves and
     shoots  before  the flower buds develop.  This  will guaranty the greatest
     amount  of  natural oil. Its active  component  is its oil, drying largely
     destroys it. The best way is to freeze the leaves.


                                  CULINARY  USES:
     Tarragon  is widely used as flavoring  for salads, steak ,fish, preserves,
     pickles,  shellfish. lobster, herb butter, vinegars,  and it is best known
     for  its  use  with chicken. Tarragon  is  indispensable for bearnaise and
     hollandaise  sauces.  An aristocratic herb with  a  mild flavor and hidden
     tang. One of the finest herb with chervil and parsley. Tarragon vinegar is
     a pricey but delicious culinary treat.

     TARRAGON  VINEGAR  :  Push a little bundle  of  fresh tarragon tops into a
     bottle  of cider, wine or white vinegar, and  leave it to steep in the sun
     for  a week or so. You can also add  a bit of lemon peel for an extra zip.
     Tarragon's  delicate  flavor  will  be swamped  if  it  is used with other
     strongly  flavored herbs. For the same reason  it should not be cooked for
     more than a few minutes.


                                   MEDICAL  USES:
     Tarragon leaves are rich in iodine, minerals, salts, and vitamin C, and B.
     Infuse  as  a  digestive  and  general  tonic.  Tarragon  oil  contains an
     anesthetic  chemical  called  Eugenol, which  is  the major constituent of
     anesthetic  clove  oil. Chewing fresh  leaves will temporary relieve minor
     oral pain.

     Tarragon  has  a  sweet taste of anise  and  a brief numbing effect on the
     tongue  if nibbled alone. Tarragon  oil fights disease-causing bacteria in
     the  test  tube.  For  a first  aid  treatment,  press  some fresh crushed
     tarragon leaves onto wounds on the way to washing and bandaging them.

     For   a  pleasant,  licorice-flavored  infusion  that  may  also  help  in
     prevention of heart disease, use 1-2 teaspoons of fresh or frozen tarragon
     per  cup  of boiling water. Steep for 10  to 15 minutes, and drink up to 3
     cups a day.

                                      WARNING:
     Generally regarded as safe, for healthy nonpregnant, nonnursing adults.

                                    OTHER  USES:
     Tarragon  tends to lose its flavor as it gets older, so propagation should
     be carried out every year.