Tarragon
Artemisia dracunculus
Aromatic French herb reputed to improve most of its neighbors.
Light Full sun
Water Low–moderate
USDA zones 4a–8b
Height 60–90 cm
Spread 11.8 in
Spacing 45–60 cm
Sow depth Medium
Per square 1 / sq ft
Spacing & sowing
- Plant spacing
- 19.7 in
- In-row spacing
- 17.7 in
- Between rows
- 23.6 in
- Square-foot density
- 1 per square
Calendar (from your frost dates)
- Plant out
- at the last spring frost
- First harvest
- 40 days after the last spring frost
- Harvest ends
- at the first fall frost
Growing
- Type
- Herb · Perennial
- Botanical family
- Mixed / other
- Sunlight
- Full sun
- Watering
- Low–moderate
- Soil
- Light, dry, well-drained
- Feeding
- A light spring feed only — rich soil costs it flavor.
- USDA zones
- 4a–8b
- Frost tolerant
- Yes
- Pruning
- Cut it back in autumn, and lift and divide the clump every three years.
Through the year
- Mar–Apr Bud Break
- Apr–Oct Harvest
- Oct–Nov Growing
- Nov–Dec Leaf Fall
- Jan–Mar Leaf Fall
Harvest
- When
- Harvest French tarragon from late spring through summer; the anise flavor is strongest in early summer before any flowering attempt, and in the morning after dew has dried. Growth dies back with frost, so take a final big cut in early autumn.
- What to look for
- Stems 20cm or more with smooth, slender, glossy leaves that release a strong sweet-anise scent when crushed — a weak scent suggests you have inferior Russian tarragon or a tired plant needing division.
- How to harvest
- Snip the top 10–15cm of stems just above a leaf node with scissors; cut stems rebranch and thicken the plant. For bulk harvests, cut whole stems back by up to a third; strip leaves from stems in the kitchen.
- How often
- Pick lightly and often through the season — regular tipping keeps the plant leafy and delays the (sterile) flowering that pauses leaf production. Two or three larger cuts per year are fine on an established clump; divide clumps every 3 years to keep flavor strong.
- Storing the crop
- Fresh sprigs keep about a week in the fridge wrapped in damp paper. Tarragon loses most of its character when dried — preserve it instead by freezing chopped leaves in ice cubes, packing sprigs into white wine vinegar (the classic tarragon vinegar), or blending into butter and freezing.
Companions
Lettuce, Aubergine, Peppers
Pests & problems
- Powdery mildew A white dusty coating over leaves and shoots when roots are dry but the air is humid. Keep plants watered and mulched, prune for airflow, and remove the worst leaves.
- Root & crown rot Root rot where the soil stays wet
- Rust Orange-brown powdery pustules on leaf undersides, weakening the plant over the season. Remove affected leaves, avoid overhead watering, and clear all debris in autumn.
Did you know?
True French tarragon rarely sets seed, so it's grown from cuttings or division.
The Cottage Garden Companion — the gardener's herbarium at cottagegardencompanion.com