Tarragon

Definition and stakes

Portrait of John Parkinson John Parkinson,  Paradisi in sole paradisus terrestris… (1629)

“ Tarragon hath long and narrow darke greene leaues, growing on slender and brittle round stalkes, two or three foote high, at the tops whereof grow forth long slender spikes of small yellowish flowers, which seldome giue any good seede, but a dustie or chaffie matter, which flieth away with the winde: the roote is white, and creepeth about vnder ground, whereby it much encreaseth: the whole herbe is of a hot and biting taste. ”
Source: Gutenberg

Portrait of John Parkinson John Parkinson,  Paradisi in sole paradisus terrestris… (1629)

“ Tarragon is an herbe of as strong a taste as eyther Rocket or Cresses, it abideth and dyeth not euery yeare, nor yet giueth ripe seede (as far as euer could bee found with vs) any yeare, but maketh sufficient increase within the ground, spreading his roots all abroad a great way off. Mustard is a common sawce both with fish and flesh, and the seede thereof (and no part of the plant besides) is well knowne how to be vsed being grownded, as euery one I thinke knoweth. The rootes of horse Radish likewise beeing grownd like Mustard, is vsed both of strangers and our owne nation, as sawce for fish. ”
Source: Gutenberg

Portrait of Juliet Corson Juliet Corson,  The Cooking Manual of Practical Directions for Economical Every-Day Cookery

“ Americans are beginning to realize the wealth of green food abounding in their gardens and fields, which they have too long abandoned to their beasts of burden. We are wise in letting the ox eat grass for us, but with the grass he too often consumes tender herbs which might find a place on our own tables, to the advantage of appetite and digestion. Dandelion, corn-salad, chicory, mint, sorrel, fennel, marshmallows, tarragon, chives, mustard, and cresses, and their numerous kind, grow wild, or can be cultivated with but little trouble ”
Source: Gutenberg

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