Orach

Orach Garden Species

From the family Chenopodiaceae

The garden species of orach, Atriplex hortensis, originated in Eastern Europe and is now widely distributed in countries with temperate climates. In the past it was called mountain spinach and grown as a vegetable in its own right. The red form, Atriplex hortensis 'Rubra', is still eaten frequently in Continental Europe, particularly with game, and was used as a flavoring for breads.

The common orach, Atriplex patula, was considered a poor man's pot herb, which is a fact worth remembering when you are pulling out this invasive annual weed.

Species

Atriplex hortensis

Orach

Hardy annual. Ht 1.5m (5ft), spread 30cm (12in). Tiny greenish (boring) flowers in summer. Green triangular leaves.

Atriplex hortensis 'Rubra'

Red Orach

Hardy annual. Ht 1.2m (4tf), spread 30cm (1ft). Tiny reddish (boring) flowers in summer. Red triangular leaves.

Atriplex patula

Common Orach

Hardy annual. Ht 90cm (3ft) spread 30cm (12in). Flowers similar to orach, the leaves more spear shaped and smaller.

Cultivation

Propagation

Seed

If you wish to have a continuous supply of leaves, start off under protection in early spring, sowing the flat seeds directly into prepared plug trays. Cover with Perlite. When the seedlings are large enough, and after hardening off, plant out in a prepared site in the garden 25cm (10in) apart.

Pests and Diseases

In the majority of cases this herb is pest and disease free.

Maintenance

Spring: Sow seeds.

Summer: Cut flowers before they form.

Autumn: Cut seeds off before! they are fully ripe to prevent too much self-seeding.

Winter: Dig up old plants.

Garden Cultivation

This annual herb produces the largest and most succulent leaves when the soil is rich. So prepare the site well with well rotted manure. For Red Orach choose a site with partial shade as the leaves can scorch in very hot summers. The seeds can be sown in rows 60cm (2ft) apart in spring when the soil has warmed. Thin out to 25cm (l0in) as soon as the seedlings are large enough, and replant. Water well throughout the growing season.

As this plant is a very rapid grower, it is as well to do 2 sowings to ensure a good supply of young leaves. The red varieties look very attractive grown as a hedge. Remove flowering tips as soon as they appear. This will help maintain the shape of the plant.

If seed is not required, pick the flowers off as soon as they appear. To save the seed, collect before it is fully ripe, otherwise you will have hundreds of orach babies all over your garden and next door.

Harvest

Pick voting leaves to use fresh as required. The herb does not dry or freeze particularly well.

Culinary

The young leaves can be eaten raw in salads, and the red variety looks most attractive. The old leaves of both species ought to be cooked as they become slightly tough and bitter. It can be used as a substitute for spinach or as a vegetable, served in a white sauce. It is becoming more popular in Europe, where it is used in soups.

Red Orach Soup

450g (1 lb) potatoes

225g (8oz) young red orach leaves

50g (2oz) butter

900ml (1'Apt/314 cups) chicken stock

1 clove garlic, crushed Salt and black pepper 4 tablespoons sour cream

Peel the potatoes and cut them into thick slices. Wash the orach and cut up coarsely. Cook the potatoes for 10 minutes in salted water, drain. Melt the butter in a saucepan with the crushed garlic and slowly sweeten; add the red orach leaves and gently simmer for 5-10 minutes until soft (if the leaves are truly young then 5 minutes will be sufficient). Pour in the stock, add the parboiled potatoes, and bring to the boil; simmer for a further 10 minutes. When all is soft, cool slightly then puree in a blender or liquidize. After blending, return the soup to a clean pan, add salt and pepper to taste and heat slowly (not to boiling). Stir in the sour cream, and serve.

Container growing

The red-leafed orach looks very attractive in containers, provided you don't let it get too tall. Nip out the growing tip and the plant will bush out, and do not let it flower. Use the peat, bark mix of potting soil. Keep the plant in semi-shade in high summer and water well at all times. If watering in high sun, be" careful not to splash the leaves, as they can scorch, especially the red variety.

Medicinal

This herb is no longer used medicinally. In the past it was a home remedy for sore throats, gout, and jaundice.

Tarragon

Tarragon Herb

Also knoum as Estragon. From the family Compositae.

A native of southern Europe, tarragon is now found in dry areas of North America, Southern Asia and Siberia. Dracunculus' means little dragon. Its naming could have occurred (via the Doctrine of Signatures) as a result of the shape of its roots, or because of its fiery flavor. Whatever, it was certainly believed to have considerable power to heal bites from snakes, serpents and other venomous creatures.

In ancient times the mixed juices of tarragon and fennel made a favorite drink for the Kings of India. In the reign of Henry VIII, tarragon made its way into English gardens, and the rhyme, 'There is certain people, and certain herbs, that good digestion disturbs,' could well be associated with tarragon. I love, too, the story that Henry VIII divorced Catherine of Aragon for her reckless use of tarragon.

Species

Artemisia dracunculus

French Tarragon

Half-hardy perennial. Ht 90cm (3ft) spread 45cm (1 Sin). Tiny, insignificant, yellow flower heads are borne in sprays in summer but rarely produce ripe seed sets except in warm climates. The leaves are smooth dark green, long and narrow, and have a very strong flavor.

Artemisia dracunculus dracunculoides

Russian Tarragon

Hardy perennial. Ht 1.2m (4ft) spread 45cm (18in). Tiny, insignificant, yellow flower heads in sprays in summer. The leaves are slightly coarser and green in color, their shape long and narrow. This plant originates from Siberia, so is hardy.

Cultivation

Propagation

Seed

Only the Russian variety produces viable seed. A lot of growers are propagating and selling it to the unsuspecting public as French tarragon. If you really want Russian tarragon, sow the small seed in spring, into prepared seed or plug trays, using the bark, peat, grit compost. No extra heat required. When the young plants are large enough to handle, transfer to the garden, 60cm (24in) apart.

Cuttings

Both French and Russian tarragon can be propagated by cuttings.

Roots: Dig up the underground runners in spring when the frosts are finished, pull them apart; do not cut. You will notice growing nodules; these will reproduce in the coming season. Place a small amount of root - 8-10cm (3-4in) -each with a growing nodule, in a 8cm (3in) pot, and cover with compost. Use the bark, grit, peat mix and place in a warm, well ventilated place. Keep watering to a minimum. When well rooted, plant out in the garden after hardening off, 60cm (24in) apart. It is possible to take softwood cuttings of the growing tips in summer. You will need to keep the leaves moist, but the compost on the dry side. It works best under a misting unit with a little bottom heat 15°C (60°F).

Division

Divide established plants of either variety in the spring.

Pests and Diseases

Recently there has been a spate of rust developing on French tarragon. When buying a plant, look for tell tale signs - small rust spots on the underneath of a leaf If you have a plant with rust, dig it up, cut off all foliage carefully, and bin the leaves. Wash the roots free from soil, and pot up into fresh sterile soil. If this fails, place the dormant roots in hot water after washing off all the compost. The temperature of the water should be 40-46°C (105-115°F); over 46°C will damage the root. Leave the roots in the hot water for 5 minutes then replant in a new place in the garden.

Maintenance

Spring: Sow Russian tarragon seeds if you must. Divide established plants, fake root cuttings.

Summer: Remove flowers. Autumn: Pot up pieces of French tarragon root as insurance.

Winter: Protect French tarragon. As the plant dies back into the ground in winter it is an ideal candidate for either agricultural fleece, straw or deep mulch.

Garden Cultivation

French Tarragon has the superior flavor of the two and is the most tender. It grows best in a warm dry position, and will need protection in winter. It also dislikes humid conditions. The plant should be renewed every 3 years because the flavor deteriorates as the plant matures.

Russian tarragon is fully hardy and will grow in any conditions. There is a myth going around that it improves the longer it is grown in I place. This is untrue, it gets coarse. It is extremely tolerant of most soil types, but prefers a sunny position, 60cm (2ft) away from other plants.

Harvest

Pick sprigs of French tarragon early in the season to make vinegar. Pick leaves for fresh use throughout the growing season. For freezing it is best to pick the leaves in the midsummer months.

Container growing

French tarragon grows well in containers. Use the bark, grit mix of compost. As it produces root runners, choose a container to give it room to grow so that it will not become pot bound. At all times make sure the plant is watered, and in the daytime, not at night. It hates having wet roots. Keep feeding to a minimum; overfeeding produces fleshy leaves with a poor flavor; be mean. In winter, when the plant is dormant, do not water, keep the compost dry and the container in a cool, frost-free environment.

Culinary

Without doubt this is among the Rolls Royces of the culinary herb collection. Its flavor promotes appetite and complements so many dishes - chicken, veal, fish, stuffed tomatoes, rice dishes, and salad dressings, and of course is the main ingredient of Sauce Bernaise.

Chicken Salad with tarragon and grapes

Serves 4-6

11.3 kg (3lb) cooked chicken 150ml (5jl oz) mayonnaise 75ml (3fl oz) double cream I heaped teaspoon fresh chopped tarragon (½ teaspoon dried) 3 spring onions, finely chopped 100g (4oz) green grapes (seedless if not de-piped) I small lettuce A few sprigs water cress Salt and pepper Remove the skin from the chicken and all the chicken from the bones. Slice the meat into longish pieces and place in a bowl.

In another bowl mix the mayonnaise with the cream, the chopped tarragon, and the finely chopped spring onions. Pour this mixture over the chicken and mix carefully together. Arrange the lettuce on a dish and spoon on the chicken mixture. Arrange the grapes and the water cress around it. Serve with jacket potatoes or rice salad.

Medicinal

No modern medicinal use. Formerly used for toothache. If nothing else is available, a tea made from the leaves is said to overcome insomnia.