Tarragon (Artemisia dracunculus) is a culinary herb known for its distinctive flavor. It offers a unique anise-like taste with subtle peppery notes. Gardeners primarily encounter two main types: French tarragon, celebrated for its superior flavor and aroma, and Russian tarragon, which is hardier but has a milder taste.
Growing Tarragon
French tarragon thrives in full sun, ideally receiving at least six to eight hours of direct sunlight daily. In regions with intense summer heat, providing some afternoon shade can help prevent stress and scorching. This herb can be grown effectively both directly in garden beds and in containers.
Well-draining soil is crucial to prevent root rot, as tarragon does not tolerate soggy conditions. A slightly alkaline to neutral pH, typically ranging between 6.5 and 7.5, is ideal. For heavy clay soils, incorporating organic matter such as compost or sand improves drainage and aeration.
French tarragon is typically propagated from cuttings or divisions because it rarely produces viable seeds. Russian tarragon, conversely, can be grown from seed. When planting, space French tarragon plants approximately 18 to 24 inches apart. After transplanting, water the plants regularly until they become established, ensuring the soil remains consistently moist but not waterlogged.
Caring for Tarragon Plants
Tarragon prefers consistently moist soil but is susceptible to root rot if overwatered. Allow the top inch or two of soil to dry out between waterings. During prolonged dry spells or hot weather, increased watering frequency may be necessary, but always check the soil moisture first.
Tarragon has modest nutrient requirements; excessive fertilization can dilute its distinctive flavor. A light application of a balanced fertilizer or compost once in the spring is usually sufficient, if needed. Many gardeners find that tarragon’s flavor intensifies when grown in less nutrient-rich soil.
Regular pruning promotes bushier growth and prevents the plant from becoming leggy. Pinching back the stem tips encourages lateral branching, leading to a denser plant. For Russian tarragon, removing flower buds (deadheading) helps redirect the plant’s energy into producing more flavorful leaves rather than seeds.
French tarragon is a perennial herb hardy in USDA zones 4 through 9, but it can be sensitive to cold and excessive moisture during winter. In colder climates (zones 4-7), applying a layer of mulch, such as straw or leaves, around the base of the plant in late fall can help protect the roots from freezing temperatures. Potted French tarragon plants can be brought indoors to a cool, protected location for the winter. Russian tarragon is generally more cold-hardy and adaptable.
Harvesting and Using Tarragon
Harvesting tarragon at the right time ensures the best flavor and encourages continued production. The leaves are most flavorful when the plant is actively growing, typically from late spring through summer. Harvesting in the morning, after the dew has dried but before the heat of the day, helps to maximize the concentration of aromatic oils.
To harvest, snip off individual leaves or stems using clean scissors or pruning shears. Cutting just above a leaf node promotes new growth and helps maintain the plant’s shape. Avoid removing more than one-third of the plant at any given time.
Tarragon is a cornerstone of French cuisine. It is a classic ingredient in sauces like Béarnaise and is frequently paired with chicken, fish, and eggs. Fresh tarragon leaves impart the most vibrant flavor, making them ideal for salads, vinegars, and marinades.
While fresh leaves offer the best culinary experience, tarragon can be preserved for later use. For short-term storage, fresh sprigs can be wrapped in a damp paper towel and refrigerated for up to a week. For longer preservation, freezing is a good option; leaves can be frozen whole in water or oil in ice cube trays. Drying tarragon is also possible, though this method often results in a significant reduction in flavor intensity.
Common Tarragon Issues
Tarragon plants can occasionally encounter pests. Aphids and spider mites are common sap-sucking insects that may appear on new growth or the undersides of leaves. A strong spray of water can dislodge these pests, or insecticidal soap can be applied for more persistent infestations.
Diseases in tarragon are often linked to environmental conditions. Root rot, characterized by wilting and yellowing leaves, typically occurs due to poor drainage or overwatering. Ensuring well-draining soil and allowing the soil to dry between waterings helps prevent this issue. Powdery mildew, a fungal problem appearing as a white, powdery coating on leaves, can result from high humidity and poor air circulation. Proper plant spacing and avoiding overhead watering can minimize the risk of fungal diseases.
A lack of flavor in tarragon can be frustrating. Russian tarragon naturally possesses a milder flavor profile than its French counterpart. For French tarragon, insufficient sunlight or excessive fertilization can lead to a less potent taste, as these conditions may reduce the concentration of aromatic compounds.