Permapotes

Tarragon

Tarragon: Sowing, planting and harvest calendar

Tarragon, Artemisia dracunculus, is an aromatic herbaceous perennial in the Asteraceae family. It is mainly grown for leaves that flavour sauces and many other dishes. French tarragon has a pronounced anise-like note, with a herbal and lightly spicy character. Its habit may look bushy, but it is not a shrub with a permanent woody framework. The leafy shoots are its main culinary attraction.

The plant develops slender, branched stems carrying narrow, elongated leaves, generally with smooth edges. Green foliage gives it a light outline. In temperate climates, the above-ground parts usually disappear during the colder season, while the rootstock can produce new shoots in spring. This seasonal dormancy differs from an annual plant dying after seed production. A perennial cycle does not imply year-round leafy growth.

Two forms are especially familiar: French tarragon, prized for its strong fragrance, and Russian tarragon, generally more vigorous and more cold-hardy but less aromatic. Their similar appearance does not guarantee the same result in a recipe. Hardiness also depends on the surroundings, particularly winter moisture. The claim that all tarragon is afraid of cold does not describe this diversity, nor the differences between the forms.

French tarragon does not produce viable seeds for normal propagation. Plants retaining its characteristics come from vegetative propagation, including division and cuttings. Tarragon sold as seed is generally the Russian type. This is a difference in the identity of the planting material. A seed-grown plant labelled simply “tarragon” is not necessarily equivalent to the French type valued in cooking.

The species has small, inconspicuous flowers grouped in greenish to yellowish heads. They do not resemble large daisies despite belonging to the Asteraceae family. Foliage rather than flowering provides the aromatic interest. “Mexican tarragon”, Tagetes lucida, is another species with more noticeable yellow flowers. Its name and similar fragrance do not make it botanically identical to true tarragon.

In cooking, tarragon accompanies fish, poultry, eggs, vegetables and dressings. It is a classic ingredient of béarnaise sauce and can flavour vinegar. Fresh leaves offer a fragrance different from herbs described simply as peppery. In a garden, its loose clump suits herb collections and containers, with a seasonal presence that follows the renewal of its shoots.

Tarragon
Tarragon
Characteristics
  • Lifecycle : Perennial
  • Exposure : Full Sun
  • Frost Hardiness : Frost Resistant
  • Cultivation Difficulty : Easy
  • Mature height : 40 cm
Sowing & Planting
  • Greenhouse Growing : Not Required
  • Sowing Depth : 1 cm
  • Plant Spacing : 20 cm
  • Row Spacing : 20 cm
Maintenance
  • Maintenance : Moderate
  • Water Requirements : Moderate
Other characteristics
  • Soil Type : Humus-rich
  • Soil pH Preference : Neutral
  • Pest Sensitivity : Moderate
  • Disease Sensitivity : Moderate
  • Weed Sensitivity : Moderate
  • Pollination : Insect-pollinated
  • Propagation : Sowing