Tarragon and Tales (Tails ) of Dragons

I don't know what happened to my tarragon. Sometimes I wonder if I pull out a plant accidentally thinking it's a weed or did it just give up. So if you've done the same, know that you are not alone.

Tarragon, a member of the wormwood family, is a perennial that prefers a sunny, well-drained spot, and if left in a wet area will not return the following year. It does well in zones 5-10 but it's difficult to grow in warmer climates. Even so, in cold climates, you'll still need to mulch after the ground is frozen solid. You can grow it indoors in a pot but make sure it gets at least 5 hours of sunshine a day. That's a little difficult to promise here in Michigan. Well, I certainly didn't do it right so I'll try again this year in the garden.

The botanical name is artemisia dracunculus, meaning "little dragon." It was thought that the thin leaves resembled dragon's tongues and the roots were shaped like the curve of a snake. Ancient doctors sometimes felt that the shape and color of a plant determined what it would be good to use for medicinally; therefore it was often used for snake bites and bee stings. It was very popular as an appetite enhancer and often used in old England in salads to get the meal off to a good start. Henry VIII cited one of the reasons for his divorce from Catherine of Aragon as "a reckless use of tarragon." I guess it's one good way to blame someone else for your weight gain!

Tarragon, a favorite in French cuisine, with it's rich but mild anise flavor, is an essential in Bernaise Sauce. It goes well served over baked or grilled fish and cooled shrimp.

Bernaise Sauce:

2T. white wine vinegar
1/4 dry white wine or vermouth
2 T. tarragon leaves, chopped
2 shallots, minced
3 egg yolks
1/3 c. butter
salt and pepper

Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
Microwave, uncovered on high for 1-2 minutes or until boiling.
Set aside to cool to lukewarm.
Strain mixture into small bowl; whisk in egg yolks.
In a 2-cup glass measure, or similarly-sized glass bowl, melt butter in microwave.
Do not boil!
Whisk egg yolk mixture into butter.
Microwave, uncovered, 30-90 seconds on medium.
Whisk every 15 seconds.
Cook only until mixture starts to thicken.
Season to taste with salt and pepper.
Serve immediately.
Bon Appetit!

All my hurts, my spade can heal. Ralph Waldo Emerson.