Tarragon

Variety History

French tarragon (Artemisia dracunculus var. sativa) is a sterile cultivar that does not produce viable seed — all true French tarragon plants are clones propagated from cuttings. It has been the defining herb of classic French cuisine since the 16th century.

Regional Context

French tarragon is the only tarragon with the distinctive anise-like flavor essential to French cuisine. It is marginally hardy in the PNW — drainage is everything. Plant in a raised bed or well-drained container. It may or may not survive winter depending on wetness. Even if annual, it is worth replanting — there is no substitute for fresh tarragon in béarnaise sauce or chicken salad.

Growing Technique

Buy a transplant of French tarragon — it rarely produces viable seed and must be propagated from cuttings or divisions. (Russian tarragon grows from seed but has inferior flavor). Plant in spring in full sun with excellent drainage. Space 18-24" apart (1 per sq ft). Tarragon thrives in lean, well-drained soil — do not over-fertilize. Water sparingly once established. Cut back to 2" in late fall and mulch lightly for winter protection. Divide every 3-4 years. Harvest sprigs as needed — flavor is best just before flowering. Strip leaves from stems for use.

Watch For

• French tarragon must be purchased as a plant — seeds sold as tarragon are usually Russian tarragon, which tastes like grass. Root rot in wet winter soil — excellent drainage is non-negotiable. Tarragon may not survive Bainbridge winters outdoors in heavy soil — plant in a raised bed or container. It dies back completely in winter, so mark its location or you will plant over it in spring. Powdery mildew in late summer.

Recipes