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. Unlike Russian tarragon, French tarragon does not flower. 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' 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 in spring

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

More information

Grow Herbs!, UCCE Master Gardeners of Sacramento County