I really love French tarragon and have it growing in my garden in several places. I do this not to provide abundance, which I certainly have, but because tarragon is a good companion plant. Tarragon has a scent and taste disliked by many garden pests making it a natural pesticide. I have it planted amongst the veggies, not just with other herbs; I have some in the flowerbeds too. Just like some human companions work better together than others, you kinda have to learn which ones work in the situations you are thinking about. There is a good site with compatibility information and more about organic gardening here.
You don’t need a large yard to have fresh herbs, they do well in pots on a patio, deck or terrace and you can companion plant them that way too. I also love the way the textures and colors of their foliage looks amongst my flowers. My in ground gardening area is really pretty small so I also garden in pots on my patio. This year I created a space about 4’ x 10’ in the sunniest part of my yard. I dug out the ground cover that was planted there and planted green beans, carrots, Persian cucumbers, bell pepper, summer squash, an heirloom melon, and various herbs, including chives, thyme and basil and even some zinnias. I expect that the squash and the melon will overflow into the adjacent flowerbeds later in the season. I also have pots on my patio planted with a Japanese eggplant and cherry tomato, along with more herbs such as parsley, sage and rosemary and more flowers (some of which are edible). The garden and pots are all organic with insects being controlled by birds, a few lizards and beneficial insects. Even if I do have to share with the pests sometimes, there always seems to be plenty left for me (the insects take pretty small bites). A garden is always an adventure, different every year. Maybe that’s the reason I enjoy gardening so much.
Tarragon and chicken are good companions but tarragon sauce and fresh wild caught salmon make excellent companions. This is one of my favorite ways to use fresh tarragon. I can’t think of a more delicious meal on one of these hot summer evenings.
I have found it’s a good idea to steam the potatoes and make the sauce ahead of time. That way all I need to do at dinner is pour a nice glass of wine, light the BBQ and grill the salmon and make a salad. To serve, spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce. Arrange grilled salmon on top. Garnish with fresh tarragon, gather your family and enjoy.
(for use with grilled salmon or as a dressing on grilled chicken sandwiches)
2 large bunches fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
Steamed Fingerling Potatoes
Cut 1/12 pounds of fingerling or other new potatoes into 1/8” slices and steam over simmering water until just tender. 4 to 5 minutes. Remove from heat and let cool to room temperature.