French tarragon (Artemisia dracunculus var. sativa), the true culinary tarragon, is a perennial herb prized for its distinctive anise-licorice flavor essential to classic French cuisine. It forms an upright, 2-foot clump of slender, dark green leaves. Rarely flowers in cultivation; propagated by division or cuttings to preserve flavor.
Plant in full sun to light shade in rich, well-drained soil. Dislikes wet feet and high humidity. Divide clumps every 2-3 years in spring to maintain vigor. Harvest leaves just before flowering for peak flavor. Use fresh in béarnaise sauce, fines herbes, vinegar infusions, and with chicken, fish, eggs. Dried leaves lose much flavor.
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