Tarragon

Tarragon (Artemisia dracunculus) is a perennial herb in the family Asteraceae, prized for its narrow, dark-green aromatic leaves with an anise-like flavour. Two main cultivated forms exist: French tarragon, the superior culinary variety that cannot be grown from seed, and Russian tarragon, which has a slightly more bitter taste but is hardier and fully seed-viable. Russian tarragon overwinters reliably in Nordic gardens. Plants can reach 60–150 cm in height.

Growing

Sow Russian tarragon seed indoors approximately 6 weeks before transplanting outdoors, pressing seed onto the surface of moist compost — seeds need light to germinate so do not cover deeply; a maximum depth of 2 mm is sufficient. Soil temperature for germination should reach at least 15 °C. Expect germination in 10–21 days. Transplant seedlings outdoors once night temperatures consistently remain above 5 °C, spacing plants 45 cm apart in a well-drained position in full sun. French tarragon must be propagated from cuttings or division — it produces no viable seed.

Care

Tarragon demands excellent drainage; waterlogged soil causes root rot. Water moderately, allowing the soil to dry somewhat between waterings. Feed sparingly with a balanced fertiliser once growth is established — excessive nitrogen reduces aromatic intensity. Cut plants back by half after the main summer growth flush to encourage fresh, flavoursome shoots. Divide clumps every 2–3 years in early growth to maintain vigour.

Harvest

Begin harvesting individual stems once plants are well established and at least 20 cm tall. Snip stem tips regularly to prevent flowering, which diminishes leaf flavour. Harvest heavily before any flower buds open. Russian tarragon is best used fresh or dried early in the growing period when aromatic compounds are most concentrated.

In the kitchen

Tarragon is essential in classic French cuisine — béarnaise sauce, fines herbes, and chicken dishes all rely on it. Use fresh leaves in salad dressings, mayonnaise, egg dishes, and with fish. The flavour is anise-forward and assertive; start with small quantities. Russian tarragon is milder and suits use in larger amounts or long-cooked dishes.

Storing

Store fresh tarragon stems upright in a glass of water in the refrigerator for up to one week, or wrap loosely in a damp cloth. For longer preservation, dry bunches in a warm, airy spot out of direct light — dried leaves keep their flavour for up to 12 months in an airtight jar. Alternatively, freeze whole stems and crumble off leaves as needed; frozen tarragon keeps for up to 6 months.