Tarragon (Artemisia dracunculus) - How to Grow & Care Guide

Plant Snapshot

Common Name: Tarragon
Latin Name: Artemisia dracunculus
Hardiness Zones: USDA zones 4 to 9 typical for common culinary tarragon; Russian tarragon can be hardier and French tarragon is less hardy in colder zones
Typical Height: About 1–2 ft (30–60 cm) tall
Typical Spread: About 1–2 ft (30–60 cm) wide
Bloom Period: Late spring to summer with small greenish flowers
Soil Preferences: Well drained, fertile to average soil. Prefers neutral to slightly alkaline pH and dislikes heavy wet soils which cause crown rot
Light Preferences: Full sun to light afternoon shade. Best flavor and growth in a sunny site with some protection from extreme heat
Toxicity: Culinary use in normal amounts is generally considered safe for humans. Tarragon contains estragole which has raised safety questions at very high doses. Pets may experience mild stomach upset if eaten in quantity. Confirm medical or pet safety details with poison control or a health professional.
Propagation: Division and root cuttings for French tarragon. Softwood cuttings are also used. Russian tarragon can be grown from seed but may differ in flavor

Key Facts

Perennial herb grown for aromatic leaves used in cooking
Two common types are French tarragon and Russian tarragon
French tarragon is usually propagated by division or cuttings because it is largely sterile
Prefers well drained soil and a sunny location
Forms clumping plants about 1–2 ft (30–60 cm) tall
Produces small, inconspicuous greenish flowers in late spring to summer
Leaves are best used fresh as drying reduces flavor

Tarragon (Artemisia dracunculus) is a perennial culinary herb grown for its aromatic leaves and subtle anise-like flavor. It forms compact clumps about 1 to 2 feet tall and produces small, greenish flowers in late spring to summer. Use fresh leaves in sauces and dressings since drying reduces the distinctive flavor.

Identification

Tarragon is a clump-forming perennial with narrow, aromatic leaves and a low, upright habit reaching roughly 30 to 60 cm tall. Flowers are small and greenish rather than showy and appear in late spring to summer. Two common types are French tarragon and Russian tarragon which differ in flavor and reproductive habit.

Where to grow and common uses

Grow tarragon in an herb garden or sunny border for fresh culinary harvests; it performs best as a dedicated culinary herb rather than a broad ground cover. Plant in full sun to light afternoon shade for best flavor and compact growth. Leaves are used fresh in sauces, dressings and with chicken or fish.

Hardiness and climate notes

Common culinary tarragon is typically reported hardy in USDA zones 4 to 9, with varietal differences affecting winter survival. Russian tarragon tends to be hardier while French tarragon is less cold tolerant and often propagated vegetatively. Colder winters can cause dieback and slower spring regrowth while warmer areas may keep plants semi evergreen.

Soil, light and watering

Plant tarragon in well drained, average to fertile soil with neutral to slightly alkaline pH for best vigor. It prefers full sun and tolerates light afternoon shade. Avoid heavy wet soils because poor drainage leads to root or crown rot. Water moderately and allow the surface to dry between thorough waterings to reduce rot risk and keep foliage healthy.

Planting and spacing

Space plants about 1 to 2 feet apart to match their typical clump spread and allow air circulation. Propagated divisions or cuttings are commonly set into prepared beds with the crown at soil level. Timing and exact depth vary by climate and method so match planting to local conditions and workable soil in the growing season.

Propagation

French tarragon is usually propagated by division, root cuttings or softwood cuttings because it is largely sterile and does not come true from seed. Russian tarragon can be grown from seed but may differ in flavor and vigor. Divide clumps to rejuvenate plants and to create new planting stock when crowns become crowded.

After flowering and maintenance

Remove flowering stems if you want to prioritize leaf production since blooms are inconspicuous and leaves are the valued part. Trim older stems to encourage fresh growth and divide congested clumps every few years to maintain vigor. Harvest leaves regularly and use them fresh because drying reduces tarragon’s characteristic flavor.

Controlling spread

Tarragon forms clumping crowns that expand slowly and can be managed by periodic division. Some varieties spread by shallow rhizomes, so monitor bed edges and divide or lift sections to keep the herb within its allotted space. Regular harvesting and thinning will also prevent overcrowding and maintain plant health.

Toxicity and pets

Culinary use of tarragon in normal amounts is generally considered safe for humans. Tarragon contains estragole which has been the subject of safety assessments at high doses. Pets that eat large quantities of any herb can have mild stomach upset. Confirm any medical or pet safety questions with poison control or a health professional for up to date guidance.

Frequently asked questions

How fast does Tarragon grow?: Tarragon forms clumps that reach about 1 to 2 feet tall; growth rate depends on variety and conditions. Russian types often show more vigorous spread while French types stay clumpier and slower to expand.
Can I grow Tarragon from seed?: French tarragon is largely sterile and does not come true from seed. Russian tarragon can be grown from seed but may differ in flavor and hardiness from French types.
When should I divide Tarragon?: Divide crowded clumps to rejuvenate plants and create new stock. Timing varies by region but divisions are typically done during the growing season when soil can be worked and plants are actively growing.
Will Tarragon survive winter in my area?: Common culinary tarragon is generally reported hardy in USDA zones 4 to 9. Cold tolerance varies by cultivar with Russian tarragon usually hardier and French tarragon less tolerant of severe cold.
Does drying ruin Tarragon flavor?: Drying reduces tarragon’s delicate flavor so leaves are best used fresh for maximum aroma and taste.