Tarragon, known botanically as Artemisia dracunculus, is a perennial herb prized globally for its complex, subtly sweet, anise-like aroma. This unique flavor profile has made it a foundational element in many cuisines, particularly the classic sauces and delicate preparations of France. Understanding where tarragon is grown commercially requires distinguishing between its three recognized varieties, as each has different geographic needs and flavor intensities.
Defining the Key Varieties of Tarragon
The most sought-after variety is French Tarragon (Artemisia dracunculus ‘Sativa’), which is the standard for culinary use due to its clean, intense anise flavor derived from a high concentration of the aromatic compound estragole. This cultivar is sterile and rarely produces viable seeds, meaning it must be propagated exclusively through vegetative methods like cuttings or root division. French tarragon is typically purchased as a live plant rather than grown from seed.
A second type, Russian Tarragon (Artemisia dracunculus), is genetically similar but contains much lower levels of aromatic oils, resulting in a significantly milder, often grassy or slightly bitter flavor. Unlike its French cousin, the Russian variety is hardy and easily grown from seed, making it a more common choice for home gardeners in colder or more challenging climates.
Mexican Tarragon (Tagetes lucida), also called Mexican Mint Marigold, is not a true Artemisia species but a member of the marigold family. This variety is used as a substitute because its leaves offer a similar, though often stronger, tarragon-anise flavor with hints of mint. It is easily propagated from seed and is popular in regions where the delicate French variety struggles to survive the summer heat.
Geographic Origin and Commercial Production
The original wild species, Artemisia dracunculus, is native to the vast, dry landscapes stretching from Siberia and Central Asia across parts of Eastern Europe. This native range contributes to the Russian variety’s hardiness and ability to thrive in challenging conditions. The herb spread westward, eventually becoming integrated into European herbal traditions.
French Tarragon, the sterile cultivar, is believed to have developed in Southern Europe. Today, France remains the primary commercial producer of the high-quality herb. Major commercial cultivation also occurs in Mediterranean regions and parts of North America, such as California, where the climate supports its growth requirements. Because it cannot be grown from seed, commercial growers must maintain established mother plants and propagate new stock vegetatively.
The commercial dried tarragon found in grocery stores usually consists of the French variety, with France and Spain being significant global suppliers. Russian Tarragon is cultivated across Eastern Europe and the Caucasus region, sometimes used to flavor soft drinks like Tarhun, but is not generally grown for culinary export due to its inferior flavor.
Mexican Tarragon is native to the warm, tropical and subtropical regions of Mexico and Central America. Its traditional use dates back to the Aztecs. It is commercially grown in warm regions of the Southern United States as a successful, heat-tolerant substitute for French tarragon. This variety’s ability to thrive in high heat and humidity makes it a staple herb in climates where the other varieties would perish.
Ideal Growing Conditions by Climate
All tarragon varieties share a fundamental requirement for well-drained soil, as root rot from excessive moisture is the largest cause of plant failure. The herb prefers a slightly sandy or loamy soil composition that is not overly rich, and a pH that is neutral to slightly alkaline (ideally between 6.5 and 7.5). While tarragon thrives in full sun, its specific temperature needs vary significantly by type.
French Tarragon
French Tarragon requires a mild winter period for dormancy to maintain its perennial vigor. It struggles in extreme heat and humidity, which can cause it to decline or perish. This need for a mild climate is why it is successfully cultivated in regions with temperate winters and warm, but not scorching, summers.
Russian Tarragon
Russian Tarragon is highly tolerant of cold, surviving harsh winters, and is also more forgiving of drought and poorer soil quality.
Mexican Tarragon
Mexican Tarragon is perfectly adapted for hot conditions, flourishing in the high temperatures and high humidity of its native subtropical environment. This resilience makes it the preferred perennial tarragon for gardeners in hot, humid climates. Growers must ensure that even the hardiest varieties are planted in locations that allow water to quickly drain away from the root system, regardless of the climate zone.