French Tarragon

Planting: French tarragon cannot be grown from seed, since it rarely flowers and produces no viable seed; propagation is done entirely by rooted cuttings or division, planted out in early spring after the last frost about 15 inches apart in full sun to part shade. Its lateral root system sits close to the surface, so transplants should be handled carefully.

Care: Grown in average, well-drained soil, it tolerates dry conditions and needs only moderate watering, with no fertilizing required. Giving plants plenty of space and good air circulation, cutting them back frequently through summer, and dividing clumps yearly in late summer or spring keeps growth vigorous; because it is a tender, winter-dormant perennial that dislikes wet, cold conditions, many gardeners grow it in a container that can be moved to shelter over winter.

French tarragon is generally free of insect pests and disease, though its roots can rot in soggy, poorly drained soil. Removing yellow or browning leaves as soon as they appear, along with frequent cutting back and good air circulation, helps deter fungal infection.

Harvest: Young shoot tips are picked from spring through autumn; because the leaves bruise easily, harvesting should be done often and gently. Storage: sprigs can be dried on flat racks in a warm, shady spot, or preserved by steeping in white wine vinegar and keeping the mixture refrigerated.

Culinary: French tarragon's leaves carry a peppery, anise-like flavor used with chicken, fish, and egg dishes, as well as mushrooms, rice, salads, dressings, and sauces such as béarnaise. It is a traditional component of the French herb blends fines herbes, herbes de Provence, and bouquet garni.

French tarragon is a culinary selection of Artemisia dracunculus, cultivated specifically for leaves far more pungent and aromatic than those of the wild plant. Because it rarely flowers and sets no viable seed, it has been maintained for generations by vegetative propagation alone, cuttings and division, rather than from seed. Its common name is thought to descend from the French esdragon, itself linked to the Latin species name dracunculus, or "little dragon," a name some trace to old beliefs about treating bites and stings and others to the fiery bite of its flavor.