19 www.SmallFarmCanada.ca 18 December 2025 With the holidays fast approaching we have a ready supply of pickled beets and beans we’ve grown and preserved ourselves. Marie, my significant other, transforms locally purchased cucumbers, into gherkins, nine-day pickles, and dill pickles. We buy local because we don’t grow them ourselves. Marie, incidentally, shares my gardening habit. I tend to do most of the heavy spring work, and she does the in-season weed control. Marie works with a hoe going completely through the 1000 square foot plot two or three times per season. Marie also leads our efforts in growing ornamentals. We also work together preserving and canning. We make various jams, chutneys, salsas and sauces along with dried foods, including French tarragon. For the holidays we arrange and distribute gift baskets of these goodies among family and friends. There is not a great deal of expense involved but a hefty time commitment. We are also blessed in that many of the jars sent forth as gifts find their way back to our kitchen to be refilled the following year. Tarragon is a unique part of the gift baskets, it has a licorice or anise-like taste, well suited to chicken, fish and vegetables, but tread carefully. Use just a small amount for a subtle licorice flavour. Also take note that Russian tarragon isn’t as flavourful as French. For the real tarragon flavour, a French variety is required. Tarragon, known as the “little dragon” herb, originated in Central Asia/Siberia and has a rich history of medicinal use in ancient and medieval cultures, particularly for digestive ailments and as a mild anesthetic. It rose to culinary prominence in French cuisine in the 16th century, where it is now considered the “king of herbs”. The ancient Greeks chewed tarragon leaves to numb the mouth and relieve toothaches, a practice supported by the herb’s natural anesthetic compound, eugenol. Arabic and Persian botanists mentioned tarragon as a seasoning, a sleep aid, and a remedy for bad breath and anemia in the 13th century. The herb was introduced to Europe in the Middle Ages, with St. Catherine (unconfirmed) bringing it to France in the 14th century. Tarragon is fundamental to classic French cooking, classic Béarnaise sauce is an example, it is a primary ingredient along with butter, egg yolks, and vinegar, typically served with grilled meats or fish. It is also one of the four essential herbs (along with chervil, parsley, and chives) in a traditional French mixture called “fine herbs.” Tarragon is now widely cultivated and used globally not only in cooking but also in modern herbal medicine for its potential antioxidant, anti-inflammatory, and antimicrobial properties. Marie and I initially bought our French tarragon plant as a seedling from a nearby nursery. Tarragon can also be propagated from cuttings from an existing plant. To do this, take a five-to six-inch cutting, strip the leaves from the bottom one third of the stem and place in a pot with a mix of potting soil and garden soil. Water it well to root. It takes anywhere from two to eight weeks for roots to form – but many sources narrow it down to four to six weeks. Tarragon is a hardy plant but, though it is a perennial, it is relatively short-lived. We’ve had ours in the ground for three years so far. A French tarragon plant can last for three to four years before its flavour and vigor decline. To keep it productive for longer, you should divide the root ball to reinvigorate the plant and propagate new plants. New plants can also happen by cuttings as described previously. In the spring, I follow recommended practice and divide the plant with a spade (usually in early spring) when the ground is fit (not too wet or dry) and move a section of the plant to a new location. Unlike Russian tarragon, French tarragon cannot be grown from seed and is propagated from cuttings or root division. SPICE SPOTLIGHT: TARRAGON ARTICLE BY JEFFREY CARTER THE INTENSIVE GARDEN Online in Canada, Richters offers French Tarragon Plants (Artemisia dracunculus sativa), which are a vegetative propagation of the true culinary variety. They also offer plug packs. In our well-drained, sandy-loam, sunny location, our tarragon grows to about three feet in height. Leaves are harvested throughout the growing season for the best flavor. In the Canadian climate some recommend growing French tarragon in a pot that can be moved to a frost-free area for the winter. If planting in the ground, provide a thick mulch for root protection. We grow tarragon for fun and its culinary value. It could also be a good fit for market gardeners. We’ve found the tarragon we grow for ourselves to be superior in flavour, either dried or fresh, to what’s available in the grocery stores. - Jeff TO ORDER Name: Tel: Address: City: Prov: PC: Payment: Cheque Visa MasterCard AMEX Card #: Exp: V-code: Name on Card (print): Signature: 3 digits on back of card FLAT RATE $8 SHIPPING How to calculate total: Total cost of books + shipping Add 5% GST to total Call: 1-866-260-7985 x252 or mail your order to: 90 Woodlawn Road West, Guelph, ON N1H 1B2 Please note prices & availability are subject to change without notice. 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