Tarragon (Artemisia dracunculus) is a perennial herb prized for its aromatic, slender leaves and distinctive anise-like flavour. A member of the Daisy family (Asteraceae), it typically grows to 60–90 cm in height, producing lance-shaped, bright green leaves that can be used fresh or dried.

There are two main varieties: French tarragon (Artemisia dracunculus var. sativa) and Russian tarragon (Artemisia dracunculus var. inodora). French tarragon is the culinary favourite, delivering a rich, complex flavour, but it rarely sets viable seed and must be propagated vegetatively. Russian tarragon is hardier and easier to grow from seed but considerably less aromatic and flavourful.

In the kitchen, tarragon is indispensable for classic sauces such as Béarnaise, fines herbes blends, and tarragon-infused vinegar. It pairs beautifully with chicken, fish, eggs, and salad dressings. Beyond cooking, tarragon has a long history of use in traditional medicine for digestive support and mild sedative properties, and its essential oils are valued in perfumery and aromatherapy.

As a perennial, tarragon dies back to its rootstock in winter and re-emerges vigorously in spring, making it a long-lasting and rewarding addition to any herb garden.

How To Grow

Getting Started

French tarragon does not produce viable seed and must be grown from cuttings or root divisions. Russian tarragon can be grown from seed but has a much weaker flavour. Start cuttings or divisions in spring, or purchase young plants from a reputable herb nursery.

Soil and Site

Choose a sunny or lightly shaded position with light, well-drained soil. A sandy or loamy soil with a pH of 6.0–7.5 is ideal. Heavy clay should be amended with grit and compost to improve drainage, as tarragon is highly susceptible to root rot in waterlogged conditions.

Propagation by Cuttings

In late spring or early summer, take 10–15 cm softwood cuttings from a healthy plant. Strip the lower leaves, dip the cut end in rooting hormone, and insert into a moist, free-draining potting mix. Cover with a clear plastic bag or propagation dome to retain humidity. Place in a warm, bright spot out of direct midday sun. Once rooted (typically 2–4 weeks), pot on or transplant to their final growing position.

Propagation by Division

In early spring, lift an established clump and carefully tease apart the root ball into sections, each with healthy roots and shoots. Replant divisions at the same depth immediately in prepared soil. Water in well and keep moist until established.

Watering and Feeding

Water moderately — allow the soil to dry slightly between waterings. Tarragon dislikes prolonged wet conditions. Feed lightly with a balanced general fertiliser or top-dress with compost in spring. Avoid heavy nitrogen feeding, which promotes leafy growth at the expense of flavour.

Ongoing Care

Pinch back shoot tips regularly to encourage bushy growth and delay flowering. Remove flower buds promptly as they appear — once the plant flowers, leaf flavour diminishes. In colder climates, mulch around the base in autumn to protect the roots through winter. Divide established clumps every 2–3 years to maintain vigour.

Harvesting

When to Harvest

Begin harvesting tarragon once the plant is at least 20 cm tall and growing vigorously. The best time to pick is in the morning after any dew has evaporated, when the concentration of essential oils — and therefore flavour — is at its peak. Harvest regularly throughout the growing season, from late spring through to early autumn.

How to Harvest

Using clean, sharp scissors or garden shears, cut stems 10–15 cm above the base of the plant. Never remove more than one-third of the plant at a single harvest — this ensures the plant continues to grow strongly. Target young, tender stems for the best flavour; older, woodier stems are less aromatic.

For a larger harvest intended for drying or freezing, cut more extensively just before the plant begins to flower, when leaf flavour is most intense.

Preserving Tarragon

Fresh use: Rinse harvested stems gently under cool water, pat dry, and use immediately for the fullest flavour.

Drying: Bundle small groups of stems together and hang upside down in a cool, dry, well-ventilated spot away from direct light. After 1–2 weeks, crumble the dried leaves from their stems and store in an airtight container in a dark cupboard.

Freezing: Rinse and dry leaves thoroughly, then spread them in a single layer on a tray and freeze. Once solid, transfer to a sealed freezer bag. Frozen tarragon retains good flavour for several months.

Tarragon vinegar: Pack fresh tarragon sprigs into a sterilised bottle and fill with good-quality white wine vinegar. Leave to infuse for 2–3 weeks before straining and using.

Encouraging Regrowth

Regular harvesting stimulates bushy, productive growth. Pinch off any flower buds as soon as they appear to prolong the harvest season and maintain strong leaf flavour throughout summer.

Common Problems

Root Rot

The most common problem with tarragon is root rot, caused by poorly drained or waterlogged soil. Affected plants become yellow and wilted despite moist soil. Prevention is key: always plant in well-drained soil and avoid overwatering. If root rot is detected, dig up the plant, trim away affected roots, and replant in a drier location with improved drainage.

Powdery Mildew

In humid conditions or when air circulation is poor, tarragon may develop powdery mildew — a white, dusty coating on the leaves. Improve spacing between plants to encourage airflow, avoid overhead watering, and remove affected leaves promptly. In persistent cases, an organic sulphur-based spray may help.

Aphids

Aphids occasionally cluster on soft new growth, sucking sap and potentially spreading viral disease. Small infestations can be controlled by rubbing off the insects by hand or directing a firm jet of water at the affected stems. Encourage natural predators such as ladybirds and lacewings by maintaining biodiversity in the garden. Insecticidal soap spray is effective for heavier infestations.

Loss of Flavour After Flowering

Tarragon leaves lose much of their characteristic anise flavour once the plant flowers. Prevent this by regularly pinching out flower buds as they form throughout the growing season.

Dieback in Winter

French tarragon naturally dies back to its rootstock in winter. This is normal behaviour, not a sign of disease. Protect roots with a layer of mulch in colder conditions and expect fresh regrowth in spring.