Estragon. Dragun.

No. 1521. - Tarragon is a hardy perennial plant, originally from Siberia. It is cultivated for its young shoots and leaves, the latter being long-pointed, smooth and aromatic. Both are used as ingredients in salads, pickles, soups, etc.

Culture

No. 1522. - Tarragon is propagated annually by dividing the roots. Select a warm, dry situation in April, and set the shoots in rows, fifteen inches apart, and cover them with three inches of soil. It is sometimes improved by cutting, when they are set three inches apart in moist earth. When not allowed to run to flower, the plants will be more healthy, and of finer quality, and will yield more abundantly.

Tarragon Vinegar, Plain

No. 1523. - This is made by an infusion of the leaves in wine vinegar, and is greatly esteemed with salads.

Tarragon Vinegar, French Style

No. 1524. - Put in a demijohn two gallons of wine vinegar, four green bell-peppers cut in quarters, and one dozen shallots. Cork it tightly and set it in the cellar for four weeks. Then strain it through a flannel, put it in bottles, cork them tightly, and keep them in a cool place.