Tarragon
French tarragon is the chef's secret weapon - a silky, anise-kissed herb that transforms butter, vinegar, and eggs into something extraordinary.
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The Dragon Herb of French Cuisine
Tarragon's genus name Artemisia nods to the goddess of the hunt, while dracunculus - 'little dragon' - likely refers to its coiling roots or its alleged power against serpent bites. French tarragon (var. sativa) is the prized culinary form, with glossy, narrow leaves packed with estragole and other volatile oils that deliver that signature bittersweet anise warmth. Russian tarragon (var. inermis) grows more vigorously but tastes flat and grassy by comparison - always seek out the French variety for cooking.
A cornerstone of classic French cooking, tarragon anchors the fines herbes blend alongside chervil, chives, and parsley. It's the defining flavor in bearnaise sauce, tarragon chicken, and the best homemade compound butters. Because French tarragon rarely sets viable seed, it's propagated exclusively by division or cuttings - which means every plant in your garden is a clone of a long culinary lineage.
Planting & care
Plant tarragon in a sunny, well-drained spot after the last frost. It demands excellent drainage above all else - waterlogged soil rots the roots quickly. Lean, sandy or loamy soil is ideal; rich, amended beds actually dilute the essential oils responsible for its flavor. Space plants 18-24 in apart and keep the bed weed-free while young. Container growing works beautifully: use a terracotta pot with drainage holes and a gritty potting mix.
Water sparingly and only when the top inch of soil is dry - tarragon is drought-tolerant once established. Avoid overhead watering to prevent fungal issues on the foliage. Pinch flowering stems as they appear to redirect energy into leaf production and maintain flavor intensity. Cut plants back by half in midsummer if they become leggy. In autumn, allow them to die back naturally, mulch lightly over the crown in colder zones, and divide clumps every 2-3 years to keep growth vigorous.
French Only, Please
French tarragon never sets true seed, so be wary of any packet labeled simply 'tarragon' - it's almost certainly the flavorless Russian variety. Always buy French tarragon as a live plant or rooted cutting, rub a leaf and smell it before you buy: if you don't detect that clean, sweet anise fragrance immediately, walk away.
How much sun does Tarragon need?
Tarragon grows best in full sun.
How often should you water Tarragon?
Give it about 0.5-1 in per week.
When is Tarragon ready to harvest?
Tarragon is usually ready in 60-90 days from transplant; harvest before flowering for peak flavor.