Herbs - Tansy, Tarragon, Thyme

Tansy

(Tanacetum vulgare)

A perennial herb that grows to a height of 3ft (1m). It is an attractive ornamental plant with dark green ferny leaves and yellow flowers. It prefers a rich, well-drained soil in a sunny position. Sow seed in spring or propagate by root division in spring or autumn.

Harvesting

Pick leaves as required.

Uses

Mainly ornamental nowadays. At one time the leaves were used to flavour cakes at Easter.

Tarragon

(Artemisia dracunculus)

There are two varieties of Tarragon, The Russian (A. dracunculoides) and French (A. dracunculus). Both are shrubby perennials that grow to a height of 3ft (1m).

The French Tarragon (also called estragon) has a far superior taste. It prefers a rich, well-drained soil in a sunny position.

Propagation is by root division in spring when danger of frost is past.

Harvesting

Pick fresh leaves as required. Cut stems for drying or freezing in mid summer.

Uses

A wide range of culinary uses.

Thyme

(Thymus spp)

A fast spreading perennial herb of which there are several types.
The two most common ones are Common Thyme (T. Vulgaris) a small bush growing to 12" (30cm) and Lemon Thyme (T.Citriodoru), which has a more creeping nature and grows to 6" (15cm).

It prefers a rich, well-drained soil in a very sunny position. Both can be grown from seed sown in spring or by root division, heel cuttings or layering.Trim the tops after flowering and protect from severe frost.

Replant every 3 - 4 years when the plants become woody and straggly.

Harvesting

Pick leaves as required up until flowering time. Both types dry well.

Uses

Common Thyme is used to add flavour to stews, poultry, fish and game dishes. Lemon Thyme is good with fish or fruit recipes.

© copyright 1999, P. A. Owen