Tarragon (Artemisia dracunculus) is a perennial herb known for its aromatic leaves and distinctive anise-like flavour. Native to the temperate regions of Eurasia, tarragon is a member of the sunflower family (Asteraceae). The plant typically grows to about 2-3 feet in height, featuring slender, lance-shaped, bright green leaves that can be used fresh or dried. Tarragon is widely used in culinary applications, particularly in French cuisine, where it is a key ingredient in traditional dishes like Béarnaise sauce, fines herbs, and tarragon vinegar. Its flavour pairs well with chicken, fish, and egg dishes, as well as in salads and dressings. There are two main types of tarragon: French tarragon (Artemisia dracunculus var. sativa) and Russian tarragon (Artemisia dracunculus var. inodora). French tarragon is preferred for its superior flavour, whereas Russian tarragon is hardier but less aromatic and flavourful. In addition to its culinary uses, tarragon has been used in traditional medicine for its digestive and mild sedative properties. It is also a source of essential oils, which are used in perfumery and aromatherapy. Tarragon thrives in well-drained soil and prefers a sunny location. It can be propagated through division or cuttings, as seeds are often sterile. The herb should be harvested in the morning when the essential oils are most concentrated, ensuring the best flavour and aroma.

How To Grow

Growing tarragon, particularly French tarragon (Artemisia dracunculus var. sativa), can be a rewarding experience due to its aromatic leaves and versatile culinary uses. Here’s a step-by-step guide to help you cultivate this flavourful herb:

1. Choosing the Right Type French Tarragon: Preferred for its superior flavour but doesn't produce viable seeds, so it must be propagated by cuttings or division. Russian Tarragon: Hardier and can be grown from seeds, but less flavourful.

2. Location and Soil Sunlight: Tarragon prefers full sun but can tolerate partial shade. Soil: Well-drained, sandy or loamy soil with a pH between 6.0 and 7.5 is ideal. Preparation: Enrich the soil with compost to improve drainage and fertility.

3. Planting Propagation by Cuttings: Take 4-6 inch cuttings from a healthy tarragon plant in spring or early summer. Remove the lower leaves and dip the cut end in rooting hormone. Plant the cuttings in a pot filled with moist potting mix. Cover the pot with a plastic bag to maintain humidity and place it in a warm, bright spot. Once rooted, transplant the cuttings into the garden or larger pots. Propagation by Division: In early spring, dig up an established tarragon plant. Carefully divide the root ball into smaller sections, each with its own set of roots and stems. Replant the divisions immediately in prepared soil.

4. Watering Keep the soil consistently moist but not waterlogged. Water the plants deeply, allowing the soil to dry slightly between watering sessions.

5. Maintenance Fertilization: Tarragon doesn't require heavy feeding. An application of compost or a balanced fertilizer in spring is usually sufficient. Pruning: Regularly pinch back the tips of the plants to encourage bushier growth and prevent flowering, which can reduce the flavour of the leaves. Pests and Diseases: Tarragon is relatively pest-free but watch out for aphids and fungal diseases. Ensure good air circulation and avoid overhead watering to prevent fungal issues.

How/When To Harvesting

Harvesting tarragon properly ensures you get the most flavour and encourages healthy, ongoing growth. Here's a step-by-step guide to help you harvest your tarragon effectively:

1. Timing Best Time of Day: Harvest tarragon in the morning after the dew has dried. This is when the essential oils in the leaves are most concentrated. Best Season: Begin harvesting once the plant has reached at least 8 inches in height. Regular harvesting can continue throughout the growing season, typically from late spring to early fall.

2. Tools Needed Sharp scissors or garden shears A basket or container for collecting the cut stems

3. Harvesting Method Selective Harvesting: Choose young, tender stems with healthy leaves. Use sharp scissors or garden shears to cut the stems about 4 to 6 inches above the base of the plant. This encourages new growth and prevents the plant from becoming woody. Avoid taking more than one-third of the plant at a time to ensure it continues to thrive. Full Harvest for Drying: If you plan to dry tarragon for later use, wait until just before the plant starts to flower. The flavor is most intense just before blooming. Cut the stems about 4 to 6 inches above the ground, leaving enough foliage for the plant to regenerate.

4. Post-Harvest Handling Using Fresh: Rinse the harvested tarragon leaves gently under cool water to remove any dirt or insects. Pat them dry with a paper towel or use a salad spinner. Drying: Gather small bunches of tarragon stems and tie them together at the base. Hang the bunches upside down in a cool, dry, and well-ventilated area away from direct sunlight. Once the leaves are completely dry (usually after 1-2 weeks), remove them from the stems and store them in an airtight container in a dark place. Freezing: Rinse and dry the tarragon leaves. Spread the leaves in a single layer on a baking sheet and freeze them. Once frozen, transfer the leaves to an airtight freezer bag or container.

5. Encouraging Continued Growth Regular harvesting and pinching back the stems encourage bushier growth and prevent the plant from becoming woody. Avoid letting the plant flower, as this can reduce the flavour of the leaves. Pinch off any flower buds as soon as they appear.