Tarragon
Artemisia dracunculus
Tarragon is an aromatic perennial herb prized in French cuisine for its sweet, faintly anise-like flavor. The culinary 'French' type rarely sets viable seed and is propagated by division or cuttings.
- Light
- Full sun
- Water
- Moderate; let soil dry between waterings
- Difficulty
- Moderate
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Overview
Tarragon is a slender, bushy perennial in the daisy family (Asteraceae), grown for its narrow, glossy leaves that carry a distinctive sweet-anise aroma. French tarragon is the prized culinary form; the seed-grown Russian tarragon (A. dracunculoides) is hardier but much milder, almost flavorless.
Because French tarragon seldom flowers and rarely produces viable seed, it is propagated vegetatively from cuttings or root division. It forms a tidy clump up to about 60 cm (2 ft) tall and benefits from being divided every few years to keep it vigorous.
How to identify it
- Leaves: Narrow, smooth, lance-shaped and glossy green, 2-8 cm long, arranged alternately along the stem
- Aroma: Crushed leaves release a sweet licorice/anise scent (a key way to distinguish flavorful French tarragon from bland Russian tarragon)
- Habit: Slender erect to sprawling clump, typically 45-60 cm tall
- Flowers: Small, greenish-yellow, rarely opening; French tarragon almost never sets seed
- Roots: Spreading, somewhat woody rhizomes
Care & growing
- Light: Full sun, at least 6 hours; tolerates light afternoon shade in hot climates
- Water: Moderate and even, but allow the top of the soil to dry; it dislikes wet feet
- Soil: Light, well-drained, even slightly sandy soil; rich heavy clay causes rot
- Temperature: Hardy roughly USDA zones 4-8; goes dormant in winter and benefits from a cold rest
- Feeding: Light; too much nitrogen weakens the flavor
- Propagation: Division in spring or stem cuttings (French type cannot be reliably grown from seed)
Habitat & origin
Tarragon is native to a broad swath of Eurasia and parts of North America, growing wild in dry grasslands and steppe. The cultivated French form is thought to have originated in southern Russia or western Asia and spread through Europe in the Middle Ages.
Today it is grown in herb gardens and containers throughout temperate regions, and is a staple of kitchen gardens in France and across Europe and North America.
Uses & benefits
Tarragon is a cornerstone of French cooking, essential to béarnaise sauce, fines herbes, and tarragon vinegar, and it pairs classically with chicken, fish, eggs and creamy dressings.
The leaves are best used fresh or added late in cooking, as prolonged heat dulls their flavor. Historically it was also used in folk remedies as a mild digestive and to relieve toothache (its old name 'dragon's-wort' references both its serpentine roots and former use against bites).
Frequently asked questions
Why does my tarragon have no flavor?
You likely have Russian tarragon, which is grown from seed and is much blander. Buy a French tarragon plant (sold only as a live plant or cutting) for true culinary flavor.
Can I grow tarragon from seed?
Only Russian tarragon grows true from seed. French tarragon rarely sets viable seed, so propagate it by division or cuttings.
How often should I divide tarragon?
Every 2-3 years in spring. The plant loses vigor as the central crown ages, and dividing rejuvenates it.
Does tarragon survive winter?
Yes, French tarragon is a hardy perennial in zones 4-8 and actually needs a cold dormant period to thrive. Mulch in very cold areas.
Tarragon guides
In-depth guides for identifying, growing, and caring for Tarragon.
