French Tarragon
French Tarragon is a refined culinary herb prized for its delicate anise aroma and subtle flavor that elevates French cuisine. This cultivar of Artemisia dracunculus 'Sativa' grows as a frost-hardy perennial in zones 5 to 8, reaching 18 to 36 inches tall with narrow green leaves that thrive in full sun. Unlike wild tarragon, which produces variable and sometimes flavorless leaves, this certified French variety delivers consistent, aromatic foliage year after year. After one full year of growth, you'll have an established plant ready to harvest continuously, and it's tough enough to shrug off deer and drought while thriving in well-drained soil.
18 inches apart
Full Sun
Moderate
5-8
36in H x 24in W
Perennial
High
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French Tarragon delivers the distinctive anise flavor that makes it a cornerstone of classic French cooking, with narrow green leaves that smell as good as they taste. This perennial rarely flowers, putting all its energy into producing the flavorful foliage you actually want to harvest. Unlike many herbs that fade in summer heat, French Tarragon flourishes through fall and summer alike, and its natural resistance to deer and drought means you can tuck it into beds alongside other sun-loving plants without fussing over protection or frequent watering.
French Tarragon is the tarragon of choice for French cooking and fine dining, where its subtle anise flavor complements salads, dressings, soups, and meat dishes with sophistication. Fresh leaves enhance egg dishes, vinaigrettes, and light sauces, while dried tarragon retains enough character for winter cooking and infusions. This is not a bold herb meant to dominate a dish; rather, it works behind the scenes to deepen and refine flavors, making it indispensable for cooks who value restraint and precision in their seasoning.
Start seeds indoors at temperatures between 55 and 70 degrees Fahrenheit 6 to 8 weeks before your last spring frost. Germination may be slow and somewhat irregular, so patience is required. Transplant seedlings outdoors once they are sturdy and the risk of frost has passed.
Transplant hardened-off seedlings or rooted cuttings into the garden after the last frost date, spacing them 18 to 24 inches apart in full sun. Choose a location with excellent drainage to prevent waterlogging, which is the most common cause of failure. Settle plants into well-draining, organically rich soil with neutral pH.
Harvest French Tarragon leaves as needed throughout the growing season, pinching or cutting stems just above leaf nodes to encourage branching. For fresh use, pick leaves whenever you need them in the kitchen. To dry the herb, harvest at peak maturity during summer when flavor is strongest, cut small bunches, and hang them upside down in a warm (80 to 90 degrees Fahrenheit), dark, well-ventilated location for 1 to 2 weeks until leaves are crisp and crumble easily. Store dried tarragon in an airtight container away from light and heat.
Cut plants to the ground in early spring to remove dead or straggly growth and encourage vigorous new foliage. Throughout the growing season, harvest leaves regularly by pinching or cutting stems; this ongoing harvest naturally keeps the plant shaped and productive. Divide clumps every 3 to 4 years to rejuvenate aging plants and maintain compact, healthy growth.
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“French Tarragon represents the cultivated, culinarily superior form of wild tarragon, which grows across temperate Europe and Asia. The wild species, Artemisia dracunculus, produces variable leaves whose flavor and aroma are often unpredictable or absent entirely, making it unsuitable for serious cooking. The 'Sativa' cultivar was developed and refined to ensure consistent, aromatic foliage with the distinctive anise character that French culinary traditions depend on. Unlike the wild type, which reproduces freely from seed (though often with unreliable results), French Tarragon typically produces sterile seed, requiring propagation by cuttings or division to maintain its prized flavor profile. This horticultural selection transformed tarragon from a botanical curiosity into an indispensable herb, cementing its place in kitchens from Paris to home gardens worldwide.”