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Tarragon
Artemisia dracunculus
Overview
The sophisticated French herb with a distinctive anise-like flavor that is indispensable in béarnaise sauce, fines herbes, and French vinaigrette. True French tarragon (A. dracunculus var. sativa) must be propagated by division — it rarely produces viable seed. Russian tarragon, which does grow from seed, has vastly inferior flavor. A little goes a long way with this potent, aromatic herb.
Tarragon (Artemisia dracunculus) is a delightful addition to any garden, offering not only visual appeal but also a range of uses from cooking to medicinal applications. This hardy perennial herb belongs to the Asteraceae family and is native to temperate regions of Eurasia and North America.
Appearance and Distinguishing Features
Tarragon plants are characterized by their long, smooth, dark-green leaves that have a slender, grass-like appearance. The leaves are highly aromatic, possessing a sweet, anise-like flavor. In the wild, tarragon can grow up to 2 meters tall, but when cultivated for culinary purposes, it is usually pruned to encourage bushier growth and smaller, more manageable leaves.
Native Range and Habitat
Originally from temperate regions of Eurasia, tarragon has spread across much of Europe, Asia, and North America. It thrives in well-drained soil and full sun to partial shade, making it adaptable to various garden conditions.
Growing Conditions and Care
Tarragon is relatively low maintenance and prefers a sunny spot with moist but well-draining soil. The plant tolerates drought once established but benefits from regular watering during dry spells. Hardy in zones 3-9, tarragon requires minimal care beyond occasional watering and mulching to retain soil moisture.
Uses
Tarragon is best known for its culinary uses. Its leaves add a subtle licorice flavor to dishes, making it a popular herb in French cuisine. In addition to its edible properties, tarragon has been used medicinally to treat digestive issues and stimulate appetite. The plant also holds ornamental value, with its attractive foliage creating visual interest in the garden. Ecologically, tarragon can help improve soil quality as it suppresses weeds and improves the soil's fertility.
Cultural or Historical Significance
Tarragon has been used for centuries in traditional medicine across various cultures. Its name, derived from the Arabic "tarkūn,” translates to “little dragon,” a nod to its mythical healing properties. In Russia, tarragon is known as "dragon's plant" and was historically believed to ward off serpents.
Notable Varieties or Related Species
Two main varieties of tarragon are commonly cultivated: French (Artemisia dracunculus var. dracunculus) and Russian (Artemisia dracunculus var. inodora). French tarragon is preferred for culinary use due to its strong flavor, while Russian tarragon has a milder taste and was once used as the primary variety before the distinction between varieties became known.
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- Native to Montana; also native to Afghanistan, Kazakhstan, Kirgizstan and 6 more regions
- Cultivation Region
- Temperate regions
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Sowing & Propagation
Propagation Methods
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Transplant | May — Jun | Plant divisions after last frost; French tarragon does not grow from seed |
| Cold (1-2) | Harvest | Jun — Sep | Harvest stems as needed; best flavor before flowering |
| Cool (3-4) | Transplant | Apr — May | Plant divisions in spring; full sun, well-drained soil |
| Cool (3-4) | Harvest | May — Oct | Harvest as needed; freeze for winter use |
| Moderate (5-7) | Transplant | Mar — Apr | Plant in spring; French tarragon is propagated by division only |
| Moderate (5-7) | Harvest | Apr — Oct | Harvest throughout growing season |
| Moderate (5-7) | Divide | Mar — Apr | Divide every 2-3 years to maintain vigor |
| Warm (8-9) | Transplant | Feb — Mar | Plant in late winter; mulch in summer heat |
| Warm (8-9) | Harvest | Mar — Nov | Harvest as needed; may go dormant in summer |
| Warm (8-9) | Divide | Feb — Mar | Divide every 2-3 years in early spring |
| Hot (10+) | Transplant | Nov — Dec | Plant in fall; struggles in extreme heat and humidity |
| Hot (10+) | Harvest | Nov — Apr (wraps) | Best in cool months; semi-dormant in summer |
Uses
Culinary
- Essential in béarnaise sauce and fines herbes
- Tarragon vinegar for salad dressings
- Pairs beautifully with chicken, fish, and eggs
Medicinal
- Traditional appetite stimulant and digestive aid
- Contains estragole, studied for antioxidant properties
- Historically used for toothache pain relief
Other Uses
- Must be propagated by division (French tarragon doesn't come true from seed)
Safety Notes
Although no reports of toxicity have been seen for this species, skin contact with some members of this genus can cause dermatitis or other allergic reactions in some people[222].
