French Tarragon: A Culinary Herb Worth the Effort

French tarragon is essential for many cooks—used in salads, sauces, chicken dishes, and to flavor oils and vinegars.

About This Plant

Be cautious when buying: French tarragon is often confused with Russian tarragon, a weedy plant with little culinary value. French tarragon is a hardy perennial propagated only from tip cuttings of new growth, root cuttings, or divisions. If you see tarragon seed for sale, it's likely the inferior Russian variety.

Site Selection

This herb thrives in full sun or partial shade with well-drained soil.

Planting Instructions

Purchase plants, or in early spring divide established plants from a friend's bed into two or three. New plants can also come from stem cuttings of new growth or root cuttings in spring or fall. Space plants 2–3 feet apart to allow spreading.

Care

Prune to prevent flowering and keep height to 2 feet to avoid flopping. In central and northern states, mulch in late fall to protect roots over winter. Divide every 3–4 years to maintain vigor.

Harvesting

Leaves are best used fresh in early summer or frozen for later use. Drying is an option, but flavor degrades if dried too long. Pack in airtight containers once dry.