Tarragon often gets a bad rap for being finicky, but once you understand how it likes to grow, it’s actually a low-maintenance herb that stays neatly in its place. Unlike more aggressive herbs (looking at you, mint), tarragon won’t overtake your garden bed—and that’s partially because it rarely produces viable seeds. Still, don’t let its shy nature fool you. Tarragon, with its slightly sweet, anise-like flavor, pairs beautifully with dishes like chicken, fish, eggs, and creamy cheeses. If you’re a fan of French cuisine, this herb deserves a spot in your garden and your kitchen.
Where and When to Plant Tarragon
Tarragon thrives when started from cuttings or transplants rather than seeds. If you begin with healthy plants, you can expect a generous harvest of flavorful leaves for several years. Because it’s a perennial, you’ll want to plant tarragon in a spot where it can settle in long-term. Full sun is ideal, though in especially hot regions, some afternoon shade can help keep the plant happy.
Growing Tarragon from Seed (Mostly Russian)
Of the three main types—French, Russian, and Mexican—only Russian tarragon reliably grows from seed. While Russian tarragon is more tolerant and easier to propagate, it has a milder flavor than French and is considered less desirable for cooking.
If you’re growing from seed, start indoors several weeks before your last expected frost. Try germinating seeds on damp paper towels to check viability before planting into seed trays. Because germination can be inconsistent, this method helps you avoid disappointment. Once seedlings are up and temperatures stay above 55°F, they can be transplanted outdoors.
Growing Tarragon from Cuttings or Divisions
Cuttings are a more reliable way to grow flavorful French tarragon. You can purchase starter plants or snip shoots from an existing one. Spring is the best time to divide mature plants when new growth first appears. Aim to collect 3–5 shoots per mature plant without disturbing the roots too much.
For stem cuttings, take 4–8 inch pieces early in the morning, snip just below a leaf node, and strip the lower leaves. Dip the cut end in rooting hormone and place into moist, well-draining soil. Keep the soil consistently damp (but not soggy) and mist regularly until roots establish. Once the roots are strong, transplant into your garden or a larger pot.
Growing Tarragon in Pots
Tarragon makes a great potted herb, especially in colder climates where it may not survive winter in the ground. A container allows you to bring the plant indoors to protect it from frost. Plus, you can move the pot around to catch the best sun throughout the day.
Soil Preparation and Bed Setup
Tarragon prefers loose, well-draining soil with average fertility. It doesn’t require anything fancy, but soggy soil is a big no. Before planting, enrich the soil with an inch or so of organic compost to feed young plants as they get established. If your garden soil tends to stay wet, choose a raised bed or container to avoid root rot.
Transplanting Tarragon Outdoors
When moving tarragon outside, handle it gently—its roots dislike disturbance. Space plants about a foot apart and water thoroughly after transplanting. Keep the soil consistently moist during the first few weeks to help the plants acclimate.
Once established, tarragon becomes surprisingly tough. It can handle poor soil and even mild drought. In fact, a bit of stress can deepen its flavor. After the first growing season, it typically doesn’t need additional fertilizer.
Pro tip: Mark its location before winter hits! Tarragon dies back in cold weather and it’s easy to accidentally dig it up in early spring if you forget where it was.
Watering and Mulching
In the beginning, water your tarragon regularly to help the roots settle. After that, it’s best to let the soil dry out between waterings. Overwatering is a common mistake and can lead to root rot or mildew. Before winter, add a thick mulch layer to protect the roots from freezing temperatures and help the plant come back stronger next season.
Companion Planting with Tarragon
Tarragon plays nicely with others, so feel free to tuck it in with other herbs or use it as a border plant. It doesn’t have any notable companion planting issues and even attracts beneficial insects like bees and butterflies.
Common Problems and Pests
Tarragon is mostly pest-free and easygoing. However, it’s susceptible to fungal issues like powdery mildew and root rot—typically caused by too much moisture. Mulching can help keep soil moisture balanced and away from the plant’s base.
Harvesting Tarragon
Tarragon leaves can be picked once the plant is well-established, typically about 6–8 weeks after transplanting. For best flavor, harvest in the morning using clean garden shears to avoid damaging the stems. Regular harvesting encourages bushier growth.
Both leaves and flowers are edible, and the flavor is best when fresh. You can also dry or freeze tarragon to preserve it for later use.
How to Store Tarragon
To dry tarragon, cut entire stems and bundle them together. Hang them in a cool, dry spot out of direct sunlight. Once fully dried, strip the leaves and store in an airtight container. Avoid storing near heat or light to preserve the herb’s essential oils and aroma.
Can You Save Tarragon Seeds?
It’s tricky. French tarragon rarely produces viable seeds, so gardeners usually divide mature plants or propagate through cuttings. Russian tarragon will set seed, but its flavor is noticeably weaker, so it’s not ideal for culinary use.
Choosing the Right Type of Tarragon
Here’s a quick breakdown of the three main tarragon types to help you decide which to grow:
- French Tarragon: The gold standard for cooking. It has a bold, peppery, licorice-like flavor and must be grown from cuttings or divisions since it doesn’t produce seeds.
- Russian Tarragon: Hardy and easy to grow from seed, but its flavor is faint. Best for gardeners who prioritize ease over taste.
- Mexican Tarragon: Not a true tarragon, but often used as a flavorful alternative in hot climates. Grows well as an annual and has bright yellow flowers. Strong anise flavor, commonly used in teas and traditional medicine.
Bonus Tips for Success
- Pinch back long stems early in the season to encourage a bushier, more productive plant.
- If you live in a humid or tropical climate, consider Mexican tarragon, which handles moisture better than the French variety.
- For the best taste, let the soil dry between waterings once the plant is mature—flavor improves when the plant is slightly stressed.
Tarragon might not be the first herb that comes to mind when starting a garden, but once you taste its unique flavor in your meals, you’ll want it close at hand. With just a little care upfront, this herb will reward you with years of fresh, fragrant harvests.