True Tarragon - Artemisia dracunculus

Tarragon is a herbaceous plant with foliage that has a gentle aniseed flavour. It is part of the highly appreciated 'fine herbs' used to flavour salads, omelettes, or poultry. This condiment plant can be grown in both pots and open ground. Plant it in spring and harvest the leaves from May to October.

Tarragon belongs to the Asteraceae family and the Artemisia genus, just like wormwood and mugwort. It has a bushy habit and will reach a height of 80 cm (32in) and a width of 40 cm (16in). The flowers that appear during the summer are sterile, preventing tarragon from self-seeding. Multiplication is done through clump division or propagation by cuttings. This perennial plant disappears during frost and re-emerges in spring. However, the base should still be protected as tarragon is hardy up to -5°C (23°F).

In cuisine, this highly aromatic herb is used in Bearnaise sauce, to enhance salad dressings, or to flavour poultry.

Tarragon can be grown in both pots and open ground.

Harvesting: It is done from May to October, as needed. It is preferable to pick whole stems rather than a few random leaves.

Storage: Consume freshly picked leaves quickly to fully enjoy their aroma. For longer storage, you can dry the leaves in the shade in a dry and ventilated place, then store them (chopped or powdered) in airtight containers. You can also freeze them.

Gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.