The Master Gardener program began in the 1970's in response to the many gardening questions that resulted from the rapidly increasing level of interest in home gardening. The idea was to train knowledgeable gardener volunteers to help University Extension staff deliver home gardening information to the public.

Our local Master Gardeners are able to build on their interests and acquire greater expertise through the resources available through the Extension Service and the University of Missouri.

University of Missouri Extension provides equal opportunity to all participants in extension programs and activities, and for all employees and applicants for employment on the basis of their demonstrated ability and competence without discrimination on the basis of their race, color, religion, sex, sexual orientation, national origin, age, disability or status as a protected veteran.

Hickory County Master Gardeners recommend contacting your local Extension Service for more complete plant and growing information and how to become a Master Gardener.

Meetings are reserved for Master Gardener members, but community programs hosted by the Master Gardeners are public events and will be announced in the local newspaper.

As of 12/31/2014, this blog will no longer post new articles. It will remain active as an archive. Please use the tools available in the right column to search for information and source links provided in previous articles.

FOR MORE INFORMATION: http://extension.missouri.edu/ and http://mg.missouri.edu/.


Tarragon




I added Tarragon to my herb garden this year and I am glad I did!  I picked up a plant at a Farmers Market in Hot Springs, Arkansas this spring when I was touring various gardens in the area. 

I was instantly captivated by its delightful fragrance. It has a smell and taste combination of a high quality licorice and mint. As I found out later, Tarragon has three varieties:

French Tarragon,  (Artemisia dracunculus var. sativa) is the highest quality for culinary purposes.

Russian Tarragon,(Artemisia dracunculoides) is a close relative but has little to no culinary value; even considered by some as a “weed.”

Mexican Tarragon,  (Tagetes lucida) is not even a relative but has the same culinary value as French Tarragon.

Mexican Tarragon is what I have and has proven to be easy to grow; a care-free herb. It stays compact and is a perennial. It only has to be divided every three years to keep it vigorous. 

French Tarragon is difficult to grow in Missouri, if it can be grown at all. It cannot stand hot and humid weather. So don't waste your time and money if you don’t want the challenge but grow what works:  Mexican Tarragon. It is absolutely wonderful.

If you are tired of using the same old herbs for your cooking you must give Tarragon a try. It is best suited for lighter fare such as poultry and fish. Tarragon is refreshing and never overpowering.  Also blends well with mayo and cream making it ideal for sauces extending the range to vegetables and dips.

Tarragon Olive Oil Ice Cream

The best advice that I can give is to add it in the later part of recipes to preserve its delicate flavor; overcooking can destroy it. 

Tarragon chicken is one of the most well known recipes for tarragon and is a good one to start with. It is not only quick and simple but once made it is easy to see how versatile this herb can be and you will rethink some of your old recipes.

Tarragon Chicken
So if you are looking something different, by all means give Tarragon a try. You will not be disappointed!


Source: Keith Pearson, Hickory County Master Gardener

 Posted:  8/15/2014
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