Tarragon (Artemisia dracunculus) is a perennial herb native to temperate Europe and Asia that has naturalized across much of North America. This subtle yet sophisticated plant grows 18 to 36 inches tall and spreads gently through creeping rhizomes, thriving in hardiness zones 3 through 7. It produces delicate foliage and small blooms from July through August, and its deer and rabbit resistance makes it a reliable choice for mixed herb gardens.
18
Full Sun
Moderate
3-7
36in H x 18in W
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Moderate
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Tarragon's true magic lies in its resilience paired with a refined growing character. It spreads slowly through underground rhizomes rather than aggressive reseeding, giving gardeners gentle control over its expansion. The plant's strong deer and rabbit resistance means it will persist where other herbs falter, and its ability to tolerate dry soil once established makes it remarkably low-fuss for a perennial herb.
Tarragon's primary use is culinary, though the wild species produces notably variable flavor and aroma from plant to plant. When flavorful, it brings a subtle anise-like character to dishes, though gardeners should expect some plants to lack pronounced flavor entirely. It also carries a long history of medicinal preparation in European and Asian herbalism.
No timeline data available yet for this variety.
Cut tarragon plants to the ground in early spring to remove winter-damaged foliage and encourage vigorous new growth. Beyond this annual cut, minimal pruning is needed. Dividing the clumps every 3 to 4 years will help maintain plant vigor and prevent overcrowding as the rhizomes spread.
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“Artemisia dracunculus is a polymorphic species with deep roots in temperate European and Asian horticultural traditions. The species produces viable seed and often self-seeds in favorable conditions, though many North American populations likely resulted from intentional introduction and subsequent naturalization rather than wild origin. Its long history of medicinal use predates its adoption into European kitchens, reflecting a gradual shift from apothecary to culinary herb.”