Bench Card

Tarragon is a herbaceous perennial that grows to about 2 feet tall and rarely flowers. It has multi-branched growth with narrow, somewhat twisted, green leaves. It is commonly used in meat, fish, seafood, and vegetable recipes. Tarragon has a strong flavor, so use lightly.

Tarragon is a "banishing herb." You use the tarragon like incense, burning it as you write the thing you want banished on a piece of white paper, like "fear of spiders." Then you burn the paper and supposedly, "poof" it's gone!  Make sure you burn your paper in a fireproof container if you're indoors, allowing the smoke from the incense to mix with the smoke from the paper.  Tarragon is known as a protective and calming herb.

Tarragon is best preserved in vinegar or frozen for storage.  You can also dry the herb for later use.  Hang sprigs in a shady, warm, dry place until well-dried.  Store in airtight containers.  To freeze, swish branches in cool water to remove debris, pat dry and strip leaves from the stems.  Place in freezer bags and remove excess air.  You can also freeze portions by using ice cube trays. Fill each cell 3/4 full with the leaves and add hot water to cover.  Once frozen, remove the cubes and store in a freezer bag or container to add to your recipes later.

Companions to -- Almost all plants, especially tomatoes