How to grow tarragon
Overview
Tarragon is a perennial herb prized for its anise‑like flavour, used fresh or dried in sauces, salads, and dressings. It thrives in full sun with moderate water and well‑drained soil, and is best harvested before flowering to keep leaves tender.
Varieties
- French Tarragon — The true culinary variety, propagated only by division or cuttings; has superior anise flavour and is sterile.
- Russian Tarragon — A coarser, less aromatic strain that grows easily from seed; often used as a garden filler but not for serious cooking.
Soil Preparation
Tarragon prefers a slightly alkaline to neutral pH (6.5–7.5) and well‑drained soil. Improve heavy soils by mixing in coarse sand or fine gravel before planting. Add a handful of lime or dolomite if pH is below 6.0.
Growing Guide
Plant tarragon in a sunny, open position with at least 6 hours of direct light. Space divisions or seedlings 30–40 cm apart in light, sandy loam; avoid heavy clay. Set crowns at soil level, water in well, then mulch lightly. For seed‑grown French tarragon, sow 3 mm deep in punnets and transplant when 10 cm tall.
Care
Feed tarragon with a balanced liquid fertiliser (e.g., seaweed or fish emulsion) every 4–6 weeks during active growth. Prune flower stems as they appear to extend leaf harvest and prevent woody growth. Remove yellowing or dead leaves to improve airflow.
Companion Planting
Tarragon pairs well with chives, parsley, and rosemary, which share similar sun and moisture needs. Avoid planting near mint or fennel, as they can compete aggressively and cross‑contaminate flavours.
Common Pests & Risks
Tarragon is generally pest‑free but can suffer from root rot in wet, poorly drained soil. Aphids may appear on new growth; hose off with a strong jet or apply neem oil. Slugs and snails can damage young shoots in cool, damp weather.
Harvesting
Harvest tarragon by cutting whole leafy stems 5–10 cm above the base, just before flower buds open. Regular picking every 2–3 weeks encourages bushy regrowth; stop harvesting 4 weeks before first frost to let plants harden off.
In the Kitchen
Use fresh tarragon leaves in chicken, fish, and egg dishes, or in vinaigrettes and herb butters. To store, wrap in damp paper towel and refrigerate for up to a week; dry or freeze for longer use. Avoid boiling leaves, as heat destroys the delicate flavour.
Troubleshooting
Yellow leaves: over‑watering or poor drainage – reduce water and improve soil. Brown leaf edges: wind or salt burn – shelter from strong coastal breezes. Leggy growth: too much shade – move to full sun. Stunted plants: heavy clay – replant in raised bed with sandy mix. Flowering too early: heat stress – mulch roots and water consistently.