French tarragon is a perennial herb that prefers regions with mild, dry summers and cold winters. It’s hardy in zones 5 through 7. Gardeners further south can grow it as a winter annual. Plant French tarragon in in-ground beds or containers in full sun. It prefers a humus-rich soil that drains well.
Much like tomatoes, homegrown bell peppers are a tasty treat. Wait a week or two after the last frost date to plant peppers. Give them full sun, well-drained soil and consistent moisture. Feed with an organic fertilizer after the plants begin to flower and set fruit. Sweet peppers and bell peppers planted in hot climates may not begin to produce until the weather cools in late summer.
- Category: Entree
- 6 to 10 chicken breast, skinless, boneless
- 1 small purple onion
- 1 small red bell pepper
- 6 tablespoons french tarragon
- 1 1/2 cups mayonnaise
- salt and pepper
- Place chicken breasts on a cookie sheet and bake in a pre-heated 350 degree F oven for 45 minutes or until cooked through.
- Remove the baked chicken from the oven and set aside to cool.
- Cut the chicken into small pieces and place in a mixing bowl.
- Add onion, bell pepper, tarragon and mayonnaise. Mix well.
- Season with salt and pepper.
- This chicken salad makes a delicious sandwich, or you can follow Cindy's lead and spoon some over a bed of buttercrunch lettuce. She grew and harvested the lettuce in the office vegetable garden.