with the Herb Ladies.
Recipes and herb tips from Farmer's Market 2000
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Growing and Selling Fresh Cut Herbs.
Sandie is a speaker
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of information to any
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of the Month
To 30 inches
French tarragon is one of the most desirable-and scarce-culinary herbs.
Its sweet, slight licorice flavor is an indispensable ingredient in French
cuisine. It is also very much prized in this country.
French tarragon does not produce viable seed
so it must be propagated by cuttings or division of a mature plant. It
takes at least two years for a plant to mature and spread enough to provide
good yields. Because this herb requires dormancy it can be difficult to
grow in warm climates where freezing temperatures do not occur for extended
Tarragon has an unusual growth pattern, which
makes it difficult to maintain a continuous abundant supply. These factors
account for the fact that it is one of the most expensive of the culinary
There are ways to manage tarragon so that you
can maintain a continuous supply, even in the warmer climates. You can
also provide the required dormancy out of season. However, these techniques
are rather long and involved to discuss here. They are covered in detail
in Growing and Selling Fresh-Cut Herbs.
When purchasing stock plants be sure to buy using
the botanical name above. Some companies unwittingly start "tarragon"
from seed and it is not the correct variety. Often this is a plant named
This is not even closely related to French tarragon
and the flavor is tasteless. The flavors, and financial rewards, are definitely
worth the extra work and time involved in growing this herb!
French Tarragon is covered in more detail in
Chapter 26 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
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Herb of the Month pages.
comprehensive revised edition of Growing and Selling Fresh-Cut
Herbs is available from
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ordered from the distributor,
Independent Publishers Group.
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Growing and Selling Fresh-Cut Herbs
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