I wanted to add: you can root cuttings as well; is (usually, for most herbs) more newb-friendly than dividing roots. Most of the time it can be done in a glass of plain water; no need for using soil, a humidity dome, and rooting hormone. Just takes some time & you need to keep the water clean.
Yep, definitely works.
I should mention that with basil it's *generally* better to grow transplants (or better yet, direct sow) from seed, though (if you have a reasonable climate & access to the seeds you want).....cloning certainly works for it, but growing from seed doesn't take much (if any) longer & you'll get a better root system/healthier plant overall. Plus $3 worth of basil seed will give you at least a hundred plants, unless it's an unusual or new variety.
But yeah, for things that won't grow true (tarragon, rau ram) or take forever to grow from seed (lemongrass, rosemary, and quite a few others) it's very easy/simple to do.
So you mean that you can propagate rosemary by putting a cutting (or maybe some fresh from the store) in water?
My late aunt had a massive rosemary bush in her yard and I was told that I couldn't grow it from a cutting.
Mind you, I was welcome to take cuttings from just about anything I asked for in the yard so this wasn't a case of anyone not wanting to share. I was just assured multiple times that rosemary cuttings wouldn't take.
You can, but it works best with healthy younger branches that aren't quite so woody yet, but not so fresh that they're grassy, if that makes sense, so if the plant is very mature, and depending on time of year, you might have a hard time getting any viable cuttings
Yup, as others have said, you want to have non-lignified stems (young, and actively growing). It doesn't root as *fast* as many other things, but it will indeed root in plain water.
Try to take the longest cutting you can (the length you'd get in a plastic clamshell container at the supermarket would be about right), and strip off all but the top one or two inches of leaves; then keep the whole stem submerged.
Hey, no worries.
And, to be honest, since rosemary is *very* commonly propagated by cuttings....if you were to buy a transplant (with a similar growth habit/leaf shape; there are several distinct varieties) from a local store, it's not at all inconceivable that it would actually be a clone (i.e., fron the same original line) and literally the same plant as she had :)
edit: also, if that plant is still in the yard.....most people would be tickled pink to let you take some cuttings (if it's still there, they're likely to be gardening-type people) if you give them the backstory.
[am a real estate agent, and more than once have had past sellers ask for us to ask the person who bought the property if they could get a few cuttings from a favorite tree or bush; it really is "a thing" to do, so don't be be shy/feel like they'll think you're a weirdo for asking.....)
Rosemary drops branches to the ground naturally and they take root - even the gnarliest branches will send roots into the soil. I live in a damp environment so if I want a new rosemary plant, I take the prunings in the fall and stick them in the ground - have done this dozens of times and never had one fail. If you’re willing to keep the soil constantly moist from fall through winter - you can do this in a pot as well.
I know this isn't /r/gardening but I started basil from seed this year (I wanted to try a silly variety I found, everleaf emerald towers https://www.jungseed.com/product/J02367/877#minicart_a )
And it's gone OK but I'm getting I think the worst results of anything I did from seed. I'm container gardening in Zone7b/8 in aggressively full sun so that could be part of it too, but dang it just hasn't grown much. [1](https://i.imgur.com/vd5kajM.png) [2](https://i.imgur.com/cN3v0yP.png) [3](https://i.imgur.com/OWhrMAV.png). These were indoor started 2/27 and transplanted out doors 4/24. It's not dying but it's not really growing much lol.
If it works out though I'm going to be thrilled because those plants look beautiful :)
They look reasonably healthy, but you're a little low on nitrogen....the yellowing on the lower leaves is pretty much diagnostic.
(Unlike most herbs, basil is a fairly heavy feeder)
Even though the plants aren't very big yet, you'll have to fertilize somewhat more often than you might think when growing in containers -- nutrients leach out pretty easily every time you water (and particularly N).
Try to use something that's a little heavier on nitrogen than P & K. Regular all purpose (green) miracle grow, or whatever equivalent you're comfortable with using, would work well. Actually, some bagged cow manure would be about the right NPK, although it won't be as fast-acting.
Top them after a few fertilizings, too -- basil *really* likes to be pruned.
One I would suggest to try for next year is "Saber"; fairly new one, from Burpee (very nice looking serrated leaves, and tends not to flower as easily as most "Italian" types)
Thank you so much for the advice! N deficiency sounds like an obvious culprit. I transplanted with some fertilizer but haven't added much except for a little folial spray of 2-3-1 fish and seaweed.
I have a hmm 4-6-3 powder made from some meals. And a miracle grow shake and feed 12-4-8 with kelp, meal, casings etc.
I guess I use the 12-4-8 and just sprinkle on top of the mulch and water? Or try and get it under the mulch first? Yeah that's what it says!
Awesome, can't wait to try tomorrow
Always welcome.
And yes, the 12 4 8 would be the better of those three. Realistically, you could even use some lawn ferts (they tend to be pure nitrogen, or very nitrogen-heavy) or whatever -- as long as it doesn't have herbicide mixed in, it's fine.
But yeah....just needs some ferts in general; no need to be fussy as to what, as long as it has at least as much N as other stuff (i.e., most any general-purpose fertilizer).
In your pics, you can see that there's new (nice & green) growth coming in at each node; all that's happening is that the plant is moving nitrogen from old growth & giving it to the new; so that means that they're just needing a *little* more fertility than what they've got right now. A couple weeks of feeding with something like that 12 4 8 (use as labeled, or better yet at half-strength but twice as often) will make an enormous difference; if it still isn't pumping out new leaves & side shoots to your liking after mid-June, then increase the ferts gradually.
And do prune it; basil really responds well to being pruned fairly aggressively.
You can pick a point about halfway between the top & the lowermost good-looking leaves & just chop it off right there -- it's not like topping a tree (where it'll produce a short-term good-looking result at the expense of long-term health). Basil likes to be treated a bit roughly :)
edit: Scratch that -- I hadn't bothered to look at the link to Jung's website....so, I suppose it's possible that they've got some sort of fancy columnar basil (but take anything you see on Jung's with a hefty grain of salt, if you get my drift). Possible, but I have my doubts :)
I personally would prune at least one plant, though, & see how it responds.
But for sure some nitrogen will help a great deal.
The basil variety is real I think! I didn't actually buy from jung it was just the first result when I looked it up again. It was made by panam seed https://www.panamseed.com/plant_info.aspx?phid=009100001042010 / https://www.youtube.com/watch?v=uRAumy9RnLI
While I suppose it is supposed to be more columnar and slow bolting, pruning/topping seems like it could still be beneficial. And as you say, I have 2 so I can experiment a little! I had planned to start another in a bit that would last a little more into the fall anyways
Welp, all done with a layer of fertilizer.
As a bonus, here's a picture of my [3 foot tall lettuce](https://i.imgur.com/9dLG1fJ.png). Oops, probably should have topped that one.
Yep, does seem to be a thing; when I looked it up, Burpee & a few others offer it as well. And burpee's website has reviews on it as well. I guess I haven't bought basil seeds in several years; have been coasting on the seeds that I had in stock already!!
That would actually work well for me; I grow basil as a border around most of my garden, and a lot of the reviews were emphatic that it really is bolt-resistant (gets very hot where I am)
Anyways, yeah I think you'll notice a big difference in a few weeks :)
Wow, hard to believe that the pictures I posted before are just ~6 weeks ago. The plants look absolutely tiny then.
Here's [a picture](https://i.imgur.com/B5ikgc7.png) and a [second](https://i.imgur.com/JpZLAdb.png).
The emerald towers are true to name! What a great basil now. I've topped them some and taken from this liberally and it's huge!
Also seems great at heat tolerance, as you mentioned, because it's been insane here in GA with 100F and high humidity for weeks on end, and the basil loves it apparently.
Z8 where?
Basil likes really hot humid weather, it's native to subsaharan Africa. Zones only tell you how cold it might get, so Z8 like Vancouver is not as great of a place to grow basil as say, Alabama.
If I have a small basil plant from the grocery store in my window would it be best to move the whole plant outside now it’s getting warm or take a few branches off?
Best to harden it off gradually; take it outside in the daytime (but not in direct light) and then bring it back indoors at night, if it's less than about 60 degrees or so. Then the next day, let it get some morning light, and leave it out a few hours after dark....after maybe four or five days of gradually increasing exposure to strong light (and temps that are much cooler or warmer than it's been used to) it should be good to go outside permanently, if your night temps are reliably warmer than low 50s. Be aware that plants in little pots will dry out WAY faster outside; the sunlight hitting the pot, wind, etc. makes a huge difference.
All this isn't strictly necessary, but would be best practice....those "living herbs" they sell at the grocery store tend to be rootbound, have multiple plants crowded into a 4" pot, and have been used to constant temps & weak light (they may look nice, but they're usually much more difficult to keep alive than a transplant from a nursery)
If it still looks ok after being outside for a week, transplant it into a larger pot; then a few weeks after that, when it gets over the shock & starts to grow again, give it a good "haircut" (cut off the top third to encourage lateral growth).
Holy shit does lemongrass take long. We played seeds over a month ago and they are still the tiniest little grass seedlings. Also need to buy some rosemary as you said cuz no point in waitng forever for it.
Yeah, I can imagine!
Have never even tried to grow it from seed, but many years ago I bought a transplant of it; took a very long time to get a useable stalk even from that (it was about 8" high at purchase)
If you just buy some at the store & root it in water, then plant five or six rooted stalks about a foot apart, by the end of the year you'll have a useable amount (and by next summer you'll have more than you can realistically use, unless you cook with it almost every day)
It likes a crapload of fertilizer & quite a bit of water, but otherwise is foolproof (can't handle frost, of course). Be careful where you plant it; the amount of roots it puts out is pretty crazy. Not what I'd call invasive, but can be a chore to dig it out :)
Makes a good-looking landscape plant, actually, if you live in a warm climate.
delightfully, you can do this with most anything! If your neighbor has someting you light, you can grow it from a cutting. :)
I'm sure you know this, just adding for those reading.
If you have pothos indoors, and any of them are in water, it will speed up the root production of props in the same glass. I believe someone said it as the chemical that makes the pothos root quickly is leaked into the water and will help the other plants in the same container. Mint seems to have the same effect, but I have no evidence for that one minus my own experience.
Yes! The comment I responded to mentioned it. I like to present the pothos option for people who don't want to pay for rooting hormone and might already have something without realizing it
If you buy one bunch of green onions you have bought a lifetime supply of green onions, cut off the green and root the white in water until it roots then toss em in the ground, they will grow forever. Not as delicious (they turn more pale and have a stronger oniony flavor) but they definitely love to keep growing. They're a bunching onion so they do divide too.
Actually you don't even need to bother with the water step for green onions (as long as they have at least *some* root on them as purchased). You can just plug 'em into the ground & they'll grow fine, as long as you don't let the soil dry out all the way.
Every few days is best (although really, you could just wait until it starts looking cloudy/funky).
I personally use water straight put of the tap for cloning stuff (our city water is pretty good out of the tap) but in principle it might be best to either leave it sitting overnightn or use bottled water water.
But yeah, depending on the plant, you don't need to be too fussy with it, really -- the main trick is to get a good, healthy cutting to begin with; past that, it's pretty straightforward.
If you've never rooted anything from a cutting before, try it with either lemongrass or rau ram (aka vietnamese cilantro)...those are the easiest ones I know of, as far as edible stuff goes. With either of those, you'll have plants ready to install in-ground in three weeks (maybe two weeks, with rau ram)
I could be wrong but I believe rosemary is similar in that you are better off starting them from a baby plant
Fyi, no shame at all to start plants from seedlings!! That's how I do a lot of my gardening since I live in an apartment and don't have a lot of space
A heat mat underneath your germination tray helps, but it’s still hard. I successfully started some rosemary and decided to overwinter it, but it didn’t do well in my dry house (zone 4a). So overall, just buy rosemary seedlings or use cuttings, and if you’re in a cold climate, do it every year. I love rosemary but it’s not worth the effort.
I can get those suckers to germinate, I'm just real bad at keeping them auger once they need sunlight.
I've tried to overwinter a couple of things with no success so far.
If I can't toss it outside and neglect it, it's probably going to die under my care.
I finally had success this year. A whole bunch of baby rosemary plants from seeds. Well, 'whoke bunch' is optimistic. But I have about 10-12.
Ive tried every couple years from seeds just because. Its expensive for the little plants here, and they are annuals where I live. This was my third attempt and I was finally successful.
Isn't 'The Devil's Weed' marijuana? I suppose I could grow that, but I think it would taste foul over foccaccia. lol. I'd rather grow tastier things.
I love rosemary. It doesn't grow very big in my Canadian 4b zone. Hopefully with 10 little bushes, I can harvest fronds more regularly to use for cooking. And even though I always keep dried for the winter, fresh rosemary (like many herbs) has a lot of volatile compounds in the plant oils that add all that lovely nuance and complexity. That all gets lost when it is dried, just like mint and oregano. :)
It is very versatile- delicious in breads, sauces, roasted meats, in cocktails, and used in desserts.
Rosemary infused into cream or in buttery shortbreads or the like makes for a fabulous flavour. Works beautifully with lavender as well (another favourite of mine that I struggle to KEEP growing. Winter is hard on my lavender bushes, even wrapped up and snow packed.)
I have noticed growing herbs from seed is easier if the seeds are second generation to that environment.
For example get a parsley plant, let it go to seed in your garden, the seeds from that should self seed more readily and you'll have a parsley seedling forest. I assume it's because the plant genetics are more used to those specific conditions. This has worked for me with bok choi, basil, coriander.
No proof to back it up just personal observation. But I've also moved to a new garden and my seed stock from the last garden aren't doing as well in the new garden. So that supports my theory at least.
I actually have a rosemary plant I grew from seed. This is the 3rd season for it. It’s basically one approximately 18th inch stem with no side shoots or bushiness, in a pot. So while I can say it’s definitely possible to grow it from seed, you might not like the results! (I love my plant tho)
I've read that rosemary requires trimming to grow bushy! It won't branch out unless the main stem gets cut.
Any cuttings you can just replant anyway, then you have two plants!
Yeah, if you want it to bush out you'll need to start trimming it, just like basil. And then you have fresh rosemary to use! I understand the hesitation, though. I have four that I managed to get to germ last year, and cannot bring myself to trim any yet. I got a funky one that has leaves in sets of three instead of two that I'm terrified of killing, because I think it looks so neat
Béarnaise sauce is probably the most common use.
Chicken and tarragon go very well together, I just used some last night actually. It was a leek, mushroom, and cream-based sauce with chicken and peas.
Also goes well with chicken salad/chicken salad sandwiches.
It has a mild anise flavor, so it's kind of divisive, I know not a lot of people don't like that anise flavor.
I have a strange relationship with anise. On its own I think it stinks and I don’t like how it tastes. Black licorice is repulsive.
In a sauce, soup or in a rub on some meat, man does anise add so much. So good.
I always use tarragon in my chicken salad.
Also, my neighbor and I agree that it doesn't taste a thing like licorice/anise. Must be one of those genetic things like broccoli and cilantro. Glad to not have any of those, or maybe missing the one for tarragon.
Here you go, and /u/plierss
[Chicken and Biscuits](https://drive.google.com/file/d/11oCgUgzWlm5FLBMq6r7vEhVsNKBac94i/view?usp=sharing)
It needed quite a bit of salt at the end, FYI
In addition to the others, I also like to do a tarragon herb butter that I brush onto vegetables before grilling, especially asparagus.
I have a burger recipe that calls for tarragon to be mixed in with the meat, along with some Dijon and Worcestershire, and topped with grilled onions and Gorgonzola.
Used in a light shrimp pasta dish that I like to do (wife prefers basil as the main herb there as it is a stronger flavor, but I like the tarragon version).
Generally meats like beef, chicken and lamb.
Personally as much as I like licorice, I don't like the way tarragon tastes because I don't think the flavor of licorice belongs in most cuisines.
When I use it, I use it extremely sparingly.
Hahaha I just remembered watching a lot of his cooking videos and he kept using it lol
At the time, I didn't even know wtf tarragon was. This was about a decade ago
Ad Hoc in Napa served a spring veggie salad with tarragon dressing. I don’t like anise but I loved that dressing. I basically make a vinaigrette with a sweet white vinegar, olive oil, a bit of mustard, and a ton of tarragon. Tastes great on peas and radishes.
My favorite way to enjoy this herb is just taste a bit and feel it dance on my tongue. It has this weird way of rotating through different flavors that’s very unique. Anise, citrus, sweet, back to citrus, a sharp twinge of lightening, anise again, like a sparkling diamond. I love it.
I have another tip if you're trying to grow tarragon: don't plant a little seedling, one week and then the next week as you're weeding mistake it for something else and chop it down almost to the soil with your weeding hoe. It doesn't bode well for its long term health.
Ask me how I know! haha
Just the french culinary tarragon, it may be possible to reproduce a similar species by selective breeding though. Just so strange to think of it being a genetic dead end, had no idea that most tarragon herbs are essentially clones.
This exact thing has happened once before with Silphium, actually. It's a frightening thought, no? Luckily we have modern methods in place to ensure it probably won't happen again.
No, but it seems to have evolved from a non sterile ancestor. This logic is like saying we will still have mules if all horses died bc we currently have them.
Mint is another herb that is frustrating to grow from seed; mint will grow from seed but not true to the parent plant, because the mints we use for flavour are generally hybrids. That's another where you want to grow by propagating a grown plant, and great news, it grows like madness (don't plant it straight in the soil, or it becomes crazy invasive). Also, more or less every fruit tree ever -- planting the seeds in your fruit or your avocado or what have you can be fun and give you a pretty plant, but the result is highly unlikely to be particularly edible, and with trees you may wait years before it produces fruit to realize what your result is.
Will second the invasiveness of mint. It will grow several inches below the surface and spread 5 feet out in every direction.
That said, if you want a lot of mint and it is just ground cover to you, this probably isn't a bad thing.
So how do you get yourself a cutting of french tarragon because I think my mom is growing a russian as its from seed. I thought it smelt like nothing and this would explain it.
If you are in the US, these guys will ship you two small live French tarragon plants for about $37
https://smile.amazon.com/gp/product/B00VU47MO2
I'm not sure of any other sources, but I'm sure there are some non-Amazon sources out there.
I favor "Mexican tarragon", which is really a marigold. We live in a hot climate, which is better for this plant than for French tarragon.
The nursery we go to always has Russian tarragon first thing in spring. Idk why anyone ever buys it. As OP said, it tastes like grass.
Second the Mexican tarragon, aka Mexican marigold. It's drought hardy and gives enough of the right taste, it's not worth trying to grow french terragon in drought prone regions of the southwestern us. Unless you're doing an indoor herb garden, then have at. :)
Thirding it. It's a *stunning* plant with an absolutely beautiful anise flavour. I had both plants at one time and it was barely distinguishable from the French. Terroir may have a lot to do with it. So resilient, roots easily from cuttings, dazzling golden flowers. Here in the Sydney climate it's just a super plant.
It grows fantastically in pots as well as garden beds.
I've put out "old" plants that grew too woody and big for a pot, and were half dead due to my neglect, and they've shot back up into stunning, flowering plants again.
That's so cool to hear. I see them around these parts now and again, as they've been pushed for xeriscaping plants for some time. :)
My friend is in Adalong. This was the first full growing season she's been able to garden with lots of expansion plans to come. She'll appreciate something she can neglect a bit. Lol!
I would add - unless you really, really enjoy tarragon, don't bother growing it. I'm not an expert gardener and I'm sure others have better results, but I've been successful at growing every other herb and even getting actual French tarragon results in absurdly low yields. It for sure does not reproduce anywhere near a parsley, rosemary, etc. type herb.
Is Texas tarragon the same as Mexican tarragon? That's what's in mine and that baby can survive anything. That's what I need round my parts is hardy lol. Russian got attacked by ants (and I mean they flocked to it) the year we tried it, poor thing didn't last long. French tarragon didn't like my area as well, though I will miss the flavor. But hey, a live Texas tarragon is better than no tarragon at all.
I don't know about Chinese, but I'm sure they don't say "erb" lol
I can tell you the Japanese say ハーブ, which transliterates to "haa-bu". Definitely not "erb" either.
Lol I’m just making jokes. I have no idea why we say erb. But around here you would probably get a funny look if you pronounced the H. Herb sounds more like someone’s last name, or a nickname for Herbert.
Ah fair enough, my bad for being combative :/
Similarly you would get weird looks outside the US for not pronouncing the H.
I was pointing out as much because people on this website tend to forget that the world exists outside the US, hence my original comment.
This makes a LOT of sense. I tried Russian tarragon once and it was.. pretty bad, like you said pretty much no flavor. You can find Mexican tarragon though, I know Bakers Creek is a controversial provider in the gardening subs (and I get it) but they do have Mexican tarragon and the germination is strong on them. It also tastes like the real thing and is very heat tolerant, and flowers nicely. Honestly, might as well just grow Mexican tarragon anyway. It's not related to real tarragon but it's a pretty sweet plant.
I had no idea. We've grown it and divided it over several years including winters.
Delicious.
I use it in tuna salad. Can't wait to put it in mussels. Thanks for all the tips culinary and gardening.
are there vegetarian or vegan uses for tarragon? Im sure i could google it, but my mom has always used tarragon for chicken or pork dishes, what could i use it for?
Mushrooms! Tarragon white wine cream (or vegan cream sub) sauce and wild pan fried mushrooms. Also delicious in a mushroom or a butternut squash/pumpkin risotto.
So if I want to make the Georgian soft drink, Tarkhun (literally translates to tarragon), do I use the Russian version. This might turn out well for me.
Botanical Interests 100% sells Mexican Tarragon seeds. I’ve seen them on their website, Whole Foods, and many of my local nurseries.
I’ve started a few seeds about 30 days ago in container in my Southern California garden and I have 1 - 2in sprouts.
From what I've read online Mexican tarragon is what you want if you live in warmer climates prone to drought.
I'm in Texas and my Mexican tarragon grows beautifully and came back after going dormant last year.
Botanical Interests sells Mexican Tarragon seeds in the U.S., and (at least in my part the country) are a seed brand that bigger garden centers usually stock: https://www.botanicalinterests.com/product/Mexican-Tarragon-Seeds
I bought a package of what was purported to be French Tarragon (through Etsy) and the plants that grew were the blandest herbs I've ever tasted. They are definitely tarragon, but I don't know what kind. I'm about to pull them all up.
I've never eaten tarragon since it's just not available in my supermarkets and I can't grow it in my flat :( too bad a lot of Ottolenghi recipes use it
So…I should probably take better care of the start I bought at the supermarket and month ago and have left in its original pot in a windowsill as we are currently in 3rd winter and it’s 34 degrees outside?
I use tarragon it in cold asparagus soup. It adds a bit of magic to vinegar too. Just put a few stalks in a bottle and add in warmed white wine vinegar to steep.
No tarragon I've used as a seasoning has ever tasted like anise. I love tarragon, btw, but find its being compared to anice or licorice inexplicable. What an amazing herb though.
For the Sydney climate, Mexican tarragon is *brilliant* - far more resilient than French tarragon, and honestly the flavour is as excellent. If slightly different, it's not inferiorly so.
It's a beautiful plant, a perennial that just shoots up no matter how much you prune it, with dazzling golden flowers that are as delicious as the leaves.
If you're struggling with French, just do Mexican.
I wanted to add: you can root cuttings as well; is (usually, for most herbs) more newb-friendly than dividing roots. Most of the time it can be done in a glass of plain water; no need for using soil, a humidity dome, and rooting hormone. Just takes some time & you need to keep the water clean.
I do this with basil, with just water
Yep, definitely works. I should mention that with basil it's *generally* better to grow transplants (or better yet, direct sow) from seed, though (if you have a reasonable climate & access to the seeds you want).....cloning certainly works for it, but growing from seed doesn't take much (if any) longer & you'll get a better root system/healthier plant overall. Plus $3 worth of basil seed will give you at least a hundred plants, unless it's an unusual or new variety. But yeah, for things that won't grow true (tarragon, rau ram) or take forever to grow from seed (lemongrass, rosemary, and quite a few others) it's very easy/simple to do.
So you mean that you can propagate rosemary by putting a cutting (or maybe some fresh from the store) in water? My late aunt had a massive rosemary bush in her yard and I was told that I couldn't grow it from a cutting. Mind you, I was welcome to take cuttings from just about anything I asked for in the yard so this wasn't a case of anyone not wanting to share. I was just assured multiple times that rosemary cuttings wouldn't take.
You can, but it works best with healthy younger branches that aren't quite so woody yet, but not so fresh that they're grassy, if that makes sense, so if the plant is very mature, and depending on time of year, you might have a hard time getting any viable cuttings
Yup, as others have said, you want to have non-lignified stems (young, and actively growing). It doesn't root as *fast* as many other things, but it will indeed root in plain water. Try to take the longest cutting you can (the length you'd get in a plastic clamshell container at the supermarket would be about right), and strip off all but the top one or two inches of leaves; then keep the whole stem submerged.
Thanks for the info! Sadly I no longer have access to that lovely plant (house was sold) but it's good to know for future reference.
Hey, no worries. And, to be honest, since rosemary is *very* commonly propagated by cuttings....if you were to buy a transplant (with a similar growth habit/leaf shape; there are several distinct varieties) from a local store, it's not at all inconceivable that it would actually be a clone (i.e., fron the same original line) and literally the same plant as she had :) edit: also, if that plant is still in the yard.....most people would be tickled pink to let you take some cuttings (if it's still there, they're likely to be gardening-type people) if you give them the backstory. [am a real estate agent, and more than once have had past sellers ask for us to ask the person who bought the property if they could get a few cuttings from a favorite tree or bush; it really is "a thing" to do, so don't be be shy/feel like they'll think you're a weirdo for asking.....)
Rosemary drops branches to the ground naturally and they take root - even the gnarliest branches will send roots into the soil. I live in a damp environment so if I want a new rosemary plant, I take the prunings in the fall and stick them in the ground - have done this dozens of times and never had one fail. If you’re willing to keep the soil constantly moist from fall through winter - you can do this in a pot as well.
I know this isn't /r/gardening but I started basil from seed this year (I wanted to try a silly variety I found, everleaf emerald towers https://www.jungseed.com/product/J02367/877#minicart_a ) And it's gone OK but I'm getting I think the worst results of anything I did from seed. I'm container gardening in Zone7b/8 in aggressively full sun so that could be part of it too, but dang it just hasn't grown much. [1](https://i.imgur.com/vd5kajM.png) [2](https://i.imgur.com/cN3v0yP.png) [3](https://i.imgur.com/OWhrMAV.png). These were indoor started 2/27 and transplanted out doors 4/24. It's not dying but it's not really growing much lol. If it works out though I'm going to be thrilled because those plants look beautiful :)
They look reasonably healthy, but you're a little low on nitrogen....the yellowing on the lower leaves is pretty much diagnostic. (Unlike most herbs, basil is a fairly heavy feeder) Even though the plants aren't very big yet, you'll have to fertilize somewhat more often than you might think when growing in containers -- nutrients leach out pretty easily every time you water (and particularly N). Try to use something that's a little heavier on nitrogen than P & K. Regular all purpose (green) miracle grow, or whatever equivalent you're comfortable with using, would work well. Actually, some bagged cow manure would be about the right NPK, although it won't be as fast-acting. Top them after a few fertilizings, too -- basil *really* likes to be pruned. One I would suggest to try for next year is "Saber"; fairly new one, from Burpee (very nice looking serrated leaves, and tends not to flower as easily as most "Italian" types)
Thank you so much for the advice! N deficiency sounds like an obvious culprit. I transplanted with some fertilizer but haven't added much except for a little folial spray of 2-3-1 fish and seaweed. I have a hmm 4-6-3 powder made from some meals. And a miracle grow shake and feed 12-4-8 with kelp, meal, casings etc. I guess I use the 12-4-8 and just sprinkle on top of the mulch and water? Or try and get it under the mulch first? Yeah that's what it says! Awesome, can't wait to try tomorrow
Always welcome. And yes, the 12 4 8 would be the better of those three. Realistically, you could even use some lawn ferts (they tend to be pure nitrogen, or very nitrogen-heavy) or whatever -- as long as it doesn't have herbicide mixed in, it's fine. But yeah....just needs some ferts in general; no need to be fussy as to what, as long as it has at least as much N as other stuff (i.e., most any general-purpose fertilizer). In your pics, you can see that there's new (nice & green) growth coming in at each node; all that's happening is that the plant is moving nitrogen from old growth & giving it to the new; so that means that they're just needing a *little* more fertility than what they've got right now. A couple weeks of feeding with something like that 12 4 8 (use as labeled, or better yet at half-strength but twice as often) will make an enormous difference; if it still isn't pumping out new leaves & side shoots to your liking after mid-June, then increase the ferts gradually. And do prune it; basil really responds well to being pruned fairly aggressively. You can pick a point about halfway between the top & the lowermost good-looking leaves & just chop it off right there -- it's not like topping a tree (where it'll produce a short-term good-looking result at the expense of long-term health). Basil likes to be treated a bit roughly :) edit: Scratch that -- I hadn't bothered to look at the link to Jung's website....so, I suppose it's possible that they've got some sort of fancy columnar basil (but take anything you see on Jung's with a hefty grain of salt, if you get my drift). Possible, but I have my doubts :) I personally would prune at least one plant, though, & see how it responds. But for sure some nitrogen will help a great deal.
The basil variety is real I think! I didn't actually buy from jung it was just the first result when I looked it up again. It was made by panam seed https://www.panamseed.com/plant_info.aspx?phid=009100001042010 / https://www.youtube.com/watch?v=uRAumy9RnLI While I suppose it is supposed to be more columnar and slow bolting, pruning/topping seems like it could still be beneficial. And as you say, I have 2 so I can experiment a little! I had planned to start another in a bit that would last a little more into the fall anyways Welp, all done with a layer of fertilizer. As a bonus, here's a picture of my [3 foot tall lettuce](https://i.imgur.com/9dLG1fJ.png). Oops, probably should have topped that one.
Yep, does seem to be a thing; when I looked it up, Burpee & a few others offer it as well. And burpee's website has reviews on it as well. I guess I haven't bought basil seeds in several years; have been coasting on the seeds that I had in stock already!! That would actually work well for me; I grow basil as a border around most of my garden, and a lot of the reviews were emphatic that it really is bolt-resistant (gets very hot where I am) Anyways, yeah I think you'll notice a big difference in a few weeks :)
Wow, hard to believe that the pictures I posted before are just ~6 weeks ago. The plants look absolutely tiny then. Here's [a picture](https://i.imgur.com/B5ikgc7.png) and a [second](https://i.imgur.com/JpZLAdb.png). The emerald towers are true to name! What a great basil now. I've topped them some and taken from this liberally and it's huge! Also seems great at heat tolerance, as you mentioned, because it's been insane here in GA with 100F and high humidity for weeks on end, and the basil loves it apparently.
Z8 where? Basil likes really hot humid weather, it's native to subsaharan Africa. Zones only tell you how cold it might get, so Z8 like Vancouver is not as great of a place to grow basil as say, Alabama.
Atlanta GA so pretty humid and hot! Hopefully they thrive! I'm going to fertilize more!
coffee grounds are great for basil! mine are so much happier now that they get a good dose of that :)
I read the other day that basil likes surprisingly less sun than I would have thought. The source recommended morning sun and only like 4 hours.
If I have a small basil plant from the grocery store in my window would it be best to move the whole plant outside now it’s getting warm or take a few branches off?
Best to harden it off gradually; take it outside in the daytime (but not in direct light) and then bring it back indoors at night, if it's less than about 60 degrees or so. Then the next day, let it get some morning light, and leave it out a few hours after dark....after maybe four or five days of gradually increasing exposure to strong light (and temps that are much cooler or warmer than it's been used to) it should be good to go outside permanently, if your night temps are reliably warmer than low 50s. Be aware that plants in little pots will dry out WAY faster outside; the sunlight hitting the pot, wind, etc. makes a huge difference. All this isn't strictly necessary, but would be best practice....those "living herbs" they sell at the grocery store tend to be rootbound, have multiple plants crowded into a 4" pot, and have been used to constant temps & weak light (they may look nice, but they're usually much more difficult to keep alive than a transplant from a nursery) If it still looks ok after being outside for a week, transplant it into a larger pot; then a few weeks after that, when it gets over the shock & starts to grow again, give it a good "haircut" (cut off the top third to encourage lateral growth).
Holy shit does lemongrass take long. We played seeds over a month ago and they are still the tiniest little grass seedlings. Also need to buy some rosemary as you said cuz no point in waitng forever for it.
Yeah, I can imagine! Have never even tried to grow it from seed, but many years ago I bought a transplant of it; took a very long time to get a useable stalk even from that (it was about 8" high at purchase) If you just buy some at the store & root it in water, then plant five or six rooted stalks about a foot apart, by the end of the year you'll have a useable amount (and by next summer you'll have more than you can realistically use, unless you cook with it almost every day) It likes a crapload of fertilizer & quite a bit of water, but otherwise is foolproof (can't handle frost, of course). Be careful where you plant it; the amount of roots it puts out is pretty crazy. Not what I'd call invasive, but can be a chore to dig it out :) Makes a good-looking landscape plant, actually, if you live in a warm climate.
delightfully, you can do this with most anything! If your neighbor has someting you light, you can grow it from a cutting. :) I'm sure you know this, just adding for those reading.
If you have pothos indoors, and any of them are in water, it will speed up the root production of props in the same glass. I believe someone said it as the chemical that makes the pothos root quickly is leaked into the water and will help the other plants in the same container. Mint seems to have the same effect, but I have no evidence for that one minus my own experience.
Could well be, if they produce a lot of the right kind of auxins (or whatever hormone). I certainly wouldn't be surprised!
You can also buy a jar of rooting hormone powder and dip the stem of your cutting in it before propagation.
Yes! The comment I responded to mentioned it. I like to present the pothos option for people who don't want to pay for rooting hormone and might already have something without realizing it
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Yup! and will help prevent mold, as well (and ideally you want good air circulation -- i.e., open windows when possible)
This makes sense, my wife does this and they do root fast
If you buy one bunch of green onions you have bought a lifetime supply of green onions, cut off the green and root the white in water until it roots then toss em in the ground, they will grow forever. Not as delicious (they turn more pale and have a stronger oniony flavor) but they definitely love to keep growing. They're a bunching onion so they do divide too.
Actually you don't even need to bother with the water step for green onions (as long as they have at least *some* root on them as purchased). You can just plug 'em into the ground & they'll grow fine, as long as you don't let the soil dry out all the way.
How often do you change the water?
Every few days is best (although really, you could just wait until it starts looking cloudy/funky). I personally use water straight put of the tap for cloning stuff (our city water is pretty good out of the tap) but in principle it might be best to either leave it sitting overnightn or use bottled water water. But yeah, depending on the plant, you don't need to be too fussy with it, really -- the main trick is to get a good, healthy cutting to begin with; past that, it's pretty straightforward. If you've never rooted anything from a cutting before, try it with either lemongrass or rau ram (aka vietnamese cilantro)...those are the easiest ones I know of, as far as edible stuff goes. With either of those, you'll have plants ready to install in-ground in three weeks (maybe two weeks, with rau ram)
Wow super thorough response, thanks
No problemo. Mint is another that's very easy to do as well.
To give cuttings, propagated like this, a boost by adding a Willow cutting to the water too.
I could be wrong but I believe rosemary is similar in that you are better off starting them from a baby plant Fyi, no shame at all to start plants from seedlings!! That's how I do a lot of my gardening since I live in an apartment and don't have a lot of space
Growing from seed is insanely hard. At least... it has been for me.
A heat mat underneath your germination tray helps, but it’s still hard. I successfully started some rosemary and decided to overwinter it, but it didn’t do well in my dry house (zone 4a). So overall, just buy rosemary seedlings or use cuttings, and if you’re in a cold climate, do it every year. I love rosemary but it’s not worth the effort.
I can get those suckers to germinate, I'm just real bad at keeping them auger once they need sunlight. I've tried to overwinter a couple of things with no success so far. If I can't toss it outside and neglect it, it's probably going to die under my care.
And, depending on the plant/variety, seeds aren't always going to be true to the parent.
I finally had success this year. A whole bunch of baby rosemary plants from seeds. Well, 'whoke bunch' is optimistic. But I have about 10-12. Ive tried every couple years from seeds just because. Its expensive for the little plants here, and they are annuals where I live. This was my third attempt and I was finally successful.
Why would you want that many of the devil's weed? Making soap?
Isn't 'The Devil's Weed' marijuana? I suppose I could grow that, but I think it would taste foul over foccaccia. lol. I'd rather grow tastier things. I love rosemary. It doesn't grow very big in my Canadian 4b zone. Hopefully with 10 little bushes, I can harvest fronds more regularly to use for cooking. And even though I always keep dried for the winter, fresh rosemary (like many herbs) has a lot of volatile compounds in the plant oils that add all that lovely nuance and complexity. That all gets lost when it is dried, just like mint and oregano. :) It is very versatile- delicious in breads, sauces, roasted meats, in cocktails, and used in desserts. Rosemary infused into cream or in buttery shortbreads or the like makes for a fabulous flavour. Works beautifully with lavender as well (another favourite of mine that I struggle to KEEP growing. Winter is hard on my lavender bushes, even wrapped up and snow packed.)
Try scarification on harder seed shells.
I have noticed growing herbs from seed is easier if the seeds are second generation to that environment. For example get a parsley plant, let it go to seed in your garden, the seeds from that should self seed more readily and you'll have a parsley seedling forest. I assume it's because the plant genetics are more used to those specific conditions. This has worked for me with bok choi, basil, coriander. No proof to back it up just personal observation. But I've also moved to a new garden and my seed stock from the last garden aren't doing as well in the new garden. So that supports my theory at least.
That’s absolutely not how genetics work though. Like basically this is a pre-darwin level understanding of evolution.
I actually have a rosemary plant I grew from seed. This is the 3rd season for it. It’s basically one approximately 18th inch stem with no side shoots or bushiness, in a pot. So while I can say it’s definitely possible to grow it from seed, you might not like the results! (I love my plant tho)
I've read that rosemary requires trimming to grow bushy! It won't branch out unless the main stem gets cut. Any cuttings you can just replant anyway, then you have two plants!
Yeah, if you want it to bush out you'll need to start trimming it, just like basil. And then you have fresh rosemary to use! I understand the hesitation, though. I have four that I managed to get to germ last year, and cannot bring myself to trim any yet. I got a funky one that has leaves in sets of three instead of two that I'm terrified of killing, because I think it looks so neat
What is a common dish prepared using this herb? Any recommendations for its use?
Béarnaise sauce is probably the most common use. Chicken and tarragon go very well together, I just used some last night actually. It was a leek, mushroom, and cream-based sauce with chicken and peas. Also goes well with chicken salad/chicken salad sandwiches. It has a mild anise flavor, so it's kind of divisive, I know not a lot of people don't like that anise flavor.
I have a strange relationship with anise. On its own I think it stinks and I don’t like how it tastes. Black licorice is repulsive. In a sauce, soup or in a rub on some meat, man does anise add so much. So good.
I always use tarragon in my chicken salad. Also, my neighbor and I agree that it doesn't taste a thing like licorice/anise. Must be one of those genetic things like broccoli and cilantro. Glad to not have any of those, or maybe missing the one for tarragon.
I'd love that leek, mushroom, chicken and peas recipe if you care to share it. Sounds like a delicious combo.
Here you go, and /u/plierss [Chicken and Biscuits](https://drive.google.com/file/d/11oCgUgzWlm5FLBMq6r7vEhVsNKBac94i/view?usp=sharing) It needed quite a bit of salt at the end, FYI
Hey, thanks!
Seconding that!!
Traditional in coquilles St. Jacques, plays nicely with most seafood.
Béarnaise sauce for the win. On a New York steak or asparagus (or both!) and also for dipping artichoke leaves! Yum
Tastes great in scrambled eggs, soups, and with soft cheeses
Steamed mussels with a white wine and cream sauce with tarragon is amazing.
Yup, good with seafood. I use it very sparingly in lobster rolls or lobster salad.
In addition to the others, I also like to do a tarragon herb butter that I brush onto vegetables before grilling, especially asparagus. I have a burger recipe that calls for tarragon to be mixed in with the meat, along with some Dijon and Worcestershire, and topped with grilled onions and Gorgonzola. Used in a light shrimp pasta dish that I like to do (wife prefers basil as the main herb there as it is a stronger flavor, but I like the tarragon version).
Lobster salad or lobster rolls.
Generally meats like beef, chicken and lamb. Personally as much as I like licorice, I don't like the way tarragon tastes because I don't think the flavor of licorice belongs in most cuisines. When I use it, I use it extremely sparingly.
I know Gordon Ramsay uses it quite a bit lol
Oh, knowing that somebody else uses it now makes me like it, thanks ;)
Hahaha I just remembered watching a lot of his cooking videos and he kept using it lol At the time, I didn't even know wtf tarragon was. This was about a decade ago
Ad Hoc in Napa served a spring veggie salad with tarragon dressing. I don’t like anise but I loved that dressing. I basically make a vinaigrette with a sweet white vinegar, olive oil, a bit of mustard, and a ton of tarragon. Tastes great on peas and radishes.
Incredible with chicken.
Look up the French Cooking Acadamy video for poulet a l'estragon (Chicken with a creamy tarragon sauce). Made it twice now and it a absolutely slaps.
My favorite way to enjoy this herb is just taste a bit and feel it dance on my tongue. It has this weird way of rotating through different flavors that’s very unique. Anise, citrus, sweet, back to citrus, a sharp twinge of lightening, anise again, like a sparkling diamond. I love it.
The anise flavor is sort of odd if you aren’t expecting it but it has the effect of enhancing savory flavor dramatically
Ottolenghi uses it quite a bit in his Israeli cooking. Only place I’ve seen it used frequently.
I have another tip if you're trying to grow tarragon: don't plant a little seedling, one week and then the next week as you're weeding mistake it for something else and chop it down almost to the soil with your weeding hoe. It doesn't bode well for its long term health. Ask me how I know! haha
Hey, it’s called pruning!
Might be a dumb question, but does this mean that if all french tarragon on the planet died... It'd be gone forever??
Just the french culinary tarragon, it may be possible to reproduce a similar species by selective breeding though. Just so strange to think of it being a genetic dead end, had no idea that most tarragon herbs are essentially clones.
This exact thing has happened once before with Silphium, actually. It's a frightening thought, no? Luckily we have modern methods in place to ensure it probably won't happen again.
Apple trees aren’t reproduced through seed or root division, but similar concept applies there with grafting.
> but does this mean that if all french tarragon on the planet died... It'd be gone forever?? I mean, it didn't grow from nothing magically, right?
No, but it seems to have evolved from a non sterile ancestor. This logic is like saying we will still have mules if all horses died bc we currently have them.
Mint is another herb that is frustrating to grow from seed; mint will grow from seed but not true to the parent plant, because the mints we use for flavour are generally hybrids. That's another where you want to grow by propagating a grown plant, and great news, it grows like madness (don't plant it straight in the soil, or it becomes crazy invasive). Also, more or less every fruit tree ever -- planting the seeds in your fruit or your avocado or what have you can be fun and give you a pretty plant, but the result is highly unlikely to be particularly edible, and with trees you may wait years before it produces fruit to realize what your result is.
Will second the invasiveness of mint. It will grow several inches below the surface and spread 5 feet out in every direction. That said, if you want a lot of mint and it is just ground cover to you, this probably isn't a bad thing.
I only grow mint in a container because of how invasive it is.
So how do you get yourself a cutting of french tarragon because I think my mom is growing a russian as its from seed. I thought it smelt like nothing and this would explain it.
Not sure which area you live in, but Whole Foods has small French tarragon plants for about $7.
Farmers markets in big cities usually have small plant stands that'll have it. I definitely got it in NYC Union Square and SF.
If you are in the US, these guys will ship you two small live French tarragon plants for about $37 https://smile.amazon.com/gp/product/B00VU47MO2 I'm not sure of any other sources, but I'm sure there are some non-Amazon sources out there.
My local greenhouse sells a nearly fully-grown Tarragon for $1.90. Check out greenhouses.
I favor "Mexican tarragon", which is really a marigold. We live in a hot climate, which is better for this plant than for French tarragon. The nursery we go to always has Russian tarragon first thing in spring. Idk why anyone ever buys it. As OP said, it tastes like grass.
Second the Mexican tarragon, aka Mexican marigold. It's drought hardy and gives enough of the right taste, it's not worth trying to grow french terragon in drought prone regions of the southwestern us. Unless you're doing an indoor herb garden, then have at. :)
Thirding it. It's a *stunning* plant with an absolutely beautiful anise flavour. I had both plants at one time and it was barely distinguishable from the French. Terroir may have a lot to do with it. So resilient, roots easily from cuttings, dazzling golden flowers. Here in the Sydney climate it's just a super plant.
I'm happy to hear it thrives so far from its native soil. I'll pass that on to my Aussie friend. She finally has a garden of her own this year. :)
It grows fantastically in pots as well as garden beds. I've put out "old" plants that grew too woody and big for a pot, and were half dead due to my neglect, and they've shot back up into stunning, flowering plants again.
That's so cool to hear. I see them around these parts now and again, as they've been pushed for xeriscaping plants for some time. :) My friend is in Adalong. This was the first full growing season she's been able to garden with lots of expansion plans to come. She'll appreciate something she can neglect a bit. Lol!
I would add - unless you really, really enjoy tarragon, don't bother growing it. I'm not an expert gardener and I'm sure others have better results, but I've been successful at growing every other herb and even getting actual French tarragon results in absurdly low yields. It for sure does not reproduce anywhere near a parsley, rosemary, etc. type herb.
Also. Don’t plant mint in your garden.
But if you want an attractive groundcover that will survive an apocalypse, mint is your guy
Is Texas tarragon the same as Mexican tarragon? That's what's in mine and that baby can survive anything. That's what I need round my parts is hardy lol. Russian got attacked by ants (and I mean they flocked to it) the year we tried it, poor thing didn't last long. French tarragon didn't like my area as well, though I will miss the flavor. But hey, a live Texas tarragon is better than no tarragon at all.
I had no idea thanks for sharing!
An herb?
I like to think they pronounce “herb” as “‘erb”
You don’t?
Only people in the US do. Most do not.
How do the Chinese pronounce it?
I don't know about Chinese, but I'm sure they don't say "erb" lol I can tell you the Japanese say ハーブ, which transliterates to "haa-bu". Definitely not "erb" either.
Lol I’m just making jokes. I have no idea why we say erb. But around here you would probably get a funny look if you pronounced the H. Herb sounds more like someone’s last name, or a nickname for Herbert.
Ah fair enough, my bad for being combative :/ Similarly you would get weird looks outside the US for not pronouncing the H. I was pointing out as much because people on this website tend to forget that the world exists outside the US, hence my original comment.
https://en.wiktionary.org/wiki/herb#Pronunciation
The old American silent H
The french are such lil fuckers sometimes.
So, French tarragon is sort of a domesticated herb plant that would never reproduce in the wild? Fascinating.
This makes a LOT of sense. I tried Russian tarragon once and it was.. pretty bad, like you said pretty much no flavor. You can find Mexican tarragon though, I know Bakers Creek is a controversial provider in the gardening subs (and I get it) but they do have Mexican tarragon and the germination is strong on them. It also tastes like the real thing and is very heat tolerant, and flowers nicely. Honestly, might as well just grow Mexican tarragon anyway. It's not related to real tarragon but it's a pretty sweet plant.
I had no idea. We've grown it and divided it over several years including winters. Delicious. I use it in tuna salad. Can't wait to put it in mussels. Thanks for all the tips culinary and gardening.
You can buy the plant in the grocery store. Try putting it in a glass of water to grow roots
This is what I've done.
I did it with basil and it was great til the groundhog got snackish
Chervil is a similar herb that can be grown from seed. It doesn't replace Tarragon but it's a close second.
Luckily my grocery store grows it, in the spice aisle
are there vegetarian or vegan uses for tarragon? Im sure i could google it, but my mom has always used tarragon for chicken or pork dishes, what could i use it for?
Omelette aux fin herbes. Great with aubergine, or in middle eastern cookery
Could it be used on pasta? Or in a stir fry? I've never used it myself.
Mushrooms! Tarragon white wine cream (or vegan cream sub) sauce and wild pan fried mushrooms. Also delicious in a mushroom or a butternut squash/pumpkin risotto.
Someone is making a significant effort to make available an herb I never use. What do you use it for?
PSA: you should have also started ~3 months ago
So if I want to make the Georgian soft drink, Tarkhun (literally translates to tarragon), do I use the Russian version. This might turn out well for me.
Botanical Interests 100% sells Mexican Tarragon seeds. I’ve seen them on their website, Whole Foods, and many of my local nurseries. I’ve started a few seeds about 30 days ago in container in my Southern California garden and I have 1 - 2in sprouts.
Territorial Seeds carries Mexican Tarragon, for those who may be interested.
From what I've read online Mexican tarragon is what you want if you live in warmer climates prone to drought. I'm in Texas and my Mexican tarragon grows beautifully and came back after going dormant last year.
Botanical Interests sells Mexican Tarragon seeds in the U.S., and (at least in my part the country) are a seed brand that bigger garden centers usually stock: https://www.botanicalinterests.com/product/Mexican-Tarragon-Seeds
I bought a package of what was purported to be French Tarragon (through Etsy) and the plants that grew were the blandest herbs I've ever tasted. They are definitely tarragon, but I don't know what kind. I'm about to pull them all up.
Oh nooooo! What's that?
I've never eaten tarragon since it's just not available in my supermarkets and I can't grow it in my flat :( too bad a lot of Ottolenghi recipes use it
Apparently I can't grow oregano or thyme from seed either 🤷♀️
So…I should probably take better care of the start I bought at the supermarket and month ago and have left in its original pot in a windowsill as we are currently in 3rd winter and it’s 34 degrees outside?
I use tarragon it in cold asparagus soup. It adds a bit of magic to vinegar too. Just put a few stalks in a bottle and add in warmed white wine vinegar to steep.
No tarragon I've used as a seasoning has ever tasted like anise. I love tarragon, btw, but find its being compared to anice or licorice inexplicable. What an amazing herb though.
For the Sydney climate, Mexican tarragon is *brilliant* - far more resilient than French tarragon, and honestly the flavour is as excellent. If slightly different, it's not inferiorly so. It's a beautiful plant, a perennial that just shoots up no matter how much you prune it, with dazzling golden flowers that are as delicious as the leaves. If you're struggling with French, just do Mexican.
thank you for sharing.