Planted this last year and it didn't get very big. This year it is monstrous. Guess I got it cause it sounded interesting and was something different to grow.

It never has really bloomed but has what look like seed thingys on top.

My question, do I harvest and dry leaves or the seed parts?

Just went out and cut most of it down, it's not a very attractive plant and I'm not that fond of the taste either.

That was a quick fix!!!!!

If it had seed thingys on the top that may be why you were not fond of the taste. French tarragon does not bloom - only Russian tarragon does, which does not taste too good.

Dave

Mumsey, apparently French tarragon can only be gotten by cuttings, and if a transplant says "French Tarragon" they should have propagated it that way. If your label just said "tarragon" then is probably is Russian tarragon and that's the seed in the packages, but the flavor is different. Maybe the grocery store has some French tarragon you can try again, but if it doesn't specify "French" it probably isn't.

But, I think tarragon adds a rich, buttery flavor when minced and added to a salad or soups. In school we had to take an herb and make 3 dishes with it, and that's when I learned about tarragon. You can also stir in minced tarragon into butter, and it's a nice flavored butter.

Having it straight is misleading, and tiny bits of it after mincing are more appealing, kind of like rosemary is so strong when it's straight, and it calms down after cooking.

Also, hang the cuttings upside down and dry them, then chop fine and add it to a spice rub on beef or chicken.

I like the feathery, fern-like plants that always look green and healthy.

Tarragon minced into sour cream or plain yogurt makes a good veggie or chip dip as well.

Mumsey - what you most likely had was "Russian Tarragon", a cheap, poor, weedy, & virtually tasteless substitute for the real deal - "French Tarragon".

I agree that you need to pick up a packet of fresh tarragon at your supermarket & do some recipe experimenting with it. If you like it, next year be sure to buy "French Tarragon".

I was munching French Tarragon from my plants yesterday and it has a slight licorice taste, too. But when dried it seems more like butter to me. But it also made my tongue tingle!

I'll go out and see if the plant stake is still there. It does have a strong licorice taste.

I don't Like the taste either

It can be an "acquired" taste for many people. And I don't mean that in a snobby way at all. I used to hate the idea of anise/licorice flavoring in savory food - Pernod in Oysters Rockefeller particularly. But over time, I actually grew to enjoy it. Have absolutely no idea why, except that perhaps I started using anise-flavored herbs & veggies (fennel, tarragon, chervil, etc.) sparingly in certain recipes & sauces & found myself liking it more & more. I think the trick is not to overdo it at first. Start really really small in recipes that particularly call for tarragon & experiment - perhaps cutting the amount called for in half to start with & see how you like it.

I've found that that taragon goes well with fish and chicken. I make a marnade with taragon, garlic, white wine, lemon juice and olive oil then grill the fish pretty darn good!

Definitely. It's terrific with chicken & seafood - oysters, shrimp & sauces for finfish in particular.

The only time I've enjoyed it with meat was in a Bearnaise Sauce served with steak in a restaurant; but frankly, the few times I enjoy a good steak I don't like to glom it up with thick sauces.

Hmmm... good info. I have a couple of monster tarragon plants too. Kinda forgot about them as they're out in my mostly-perennial herb garden.

Honestly I have no idea WHY I planted it... I have this illness that makes me HAVE to purchase any herb that I don't already have. LOL

Anyway... I'm glad this question was asked. Now I know what to do with mine. I'll have to try some flavored butters and such - as I don't eat meat.