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The French Tarragon, ‘Artemesia dranunculus sativa’, cannot be easily purchased. To obtain French Tarragon, you need to obtain plants or to use cuttings. French Tarragon has a spicy anise flavor that turns ordinary main dishes into masterpieces. Tarragon goes well with meat and vegetables and is a top choice in any hearty recipe. This herb reaches a height of 2 feet with an 18 inch spread. To use Tarragon in cooking, chop the leaves very fine to extract the flavor for cream sauces and bearnaise sauce. Add it to tuna or chicken salads, eggs and quiches, mayonnaises, and mustard salad dressings. It makes a wonderful flavored butter and can be combined with dill and parsley for fish. Protect your tarragon from harsh winters by mulching with shredded bark. Cut the plant back to the ground in spring, remove dead stems, and trim to shape. The plant also should be divided every 3 to 4 years. French Tarragon likes life on the dry side with plenty of sun. The soil should be well drained and watering should be thorough. Keep a good supply of fresh tips for cooking by cutting it back to the ground several times during the growing season. French Tarragon also makes a good choice for growing in a pot.

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The Mache Corn Salad Big Seeded, ‘Valerianella locusta’, has the mildest flavor and softest texture of any salad green. The leaves are so tender, they melt in your mouth. We chose the big-seeded Mache variety because it handles spring/summer heat without getting bitter. Great for both north and south gardens. This old garden green, enjoyed in the late stone age, contrasts nicely with the sharp-flavored greens in salads. It tastes delightful cooked quickly like spinach and combines nicely with fruits and vegetables. Mache Corn Salad is cool season annual. In northern climates, plant in early spring as soon as the ground is workable. In mild climates, plant in the fall for winter harvest. Mache prefers fertile, moist, and well drained soil. Mache is good for intercropping among larger vegetables such as broccoli and looks great with other greens. To harvest, simply cut off at ground level. The leaves can be picked off when they are 1 to 2 inches long.

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