Tarragon
Tarragon is one of the classic fines herbes used in French cooking (parsley, chives, and chervil are the others). When purchasing a plant, it is important to be sure it is “French tarragon” and not “Russian tarragon”, which does not have the characteristic anise-like flavor. French tarragon rarely flowers or produces seeds, so it is usually propagated from divisions or cuttings. Tarragon is a popular seasoning with chicken, fish, or salads. It is also used to infuse oil or vinegar.
How to grow
Tarragon is typically winter-dormant, and may not survive a hard freeze.
- Type: Perennial, tender leafed, winter dormant
- Light: Full sun to partial shade
- Soil: Well drained, loamy soil
- Water: Moderate. Do not overwater
- Size: 2–3 feet high, spreads slowly via rhizomes
When to plant/propagate
- From seed: Not recommended. Most seed that is sold is Russian tarragon, so it's preferred to either purchase a seedling or get a root division from a friend
- Transplants: Plant transplants in spring
- Cuttings & divisions: Propagate via root division or cuttings
Harvesting
- Harvest leaves for drying before they start to die back in the fall
- Preserving and drying herbs
Indoors: Tarragon can be grown as an indoor plant with 6 hours of bright light from a sunny window, or 12–16 hours of supplemental light provided by cool white fluorescent or LED lamps
Video
- Drying Herbs Like Tarragon [1:32]
More information
- How to Grow French Tarragon in Your Garden, Utah State University Extension