Tarragon

Tarragon (Artemisia dracunculus) is a perennial herb, native to parts of the Eurasia and North America. It grows best in temperate climates and can reach heights of 24 to 60 inches. It has slender, lance-shaped leaves that emit a subtle anise-like aroma when crushed and it produces small greenish-yellow flowers, although these rarely bloom in French variety. 

Traditionally, tarragon has been valued for its medicinal properties, especially in European and Middle Eastern herbal practices. It has been used to stimulate appetite, support digestion, and relieve toothaches due to its mild anesthetic properties. It has also been employed to regulate menstruation and reduce symptoms of insomnia and anxiety. The herb’s essential oil is often used for its antimicrobial and anti-inflammatory effects, making it a gentle aid for various minor ailments.

Tarragon is brimmed with a range of bioactive compounds, including estragole, coumarins, flavonoids, and polyphenols, which contribute to its therapeutic potential. The presence of estragole gives tarragon its distinctive sweet, licorice-like scent and flavor, though this compound is used cautiously due to potential toxicity in high doses. It is readily used in French cuisines and features prominently in Béarnaise sauce, tarragon vinegar, and as a seasoning for chicken, eggs, and fish. 

 

Tarragon doesn’t produce viable seeds so it must be propagated from cuttings or divisions. For colder regions, early spring i.e. March to April is ideal for starting tarragon indoors. You can transplant the young plants outdoors after the last frost, typically in late spring (April to May), once the soil has warmed. In milder climates, French tarragon can also be divided and replanted in the fall. 

It thrives in full sun and well-drained soil and prefers to be planted in mild spring weather to establish well. Planting too early in cold or overly wet soil can cause the roots to rot. In areas with high humidity or heavy rainfall, it is best to grow tarragon in raised beds or containers to ensure adequate drainage.

 

Tarragon has a perennial life cycle, meaning it lives for multiple years, regrowing each spring from its root system after dying back in winter. 

In its first year, after planting through cuttings or divisions, the plant focuses on establishing roots and developing its slender, aromatic foliage. During the growing season, which spans from spring through early fall, tarragon reaches maturity and may produce small, pale greenish flowers—though French tarragon rarely blooms and never sets viable seed. 

As temperatures cool in autumn, the plant’s above-ground growth begins to yellow and wither, entering a dormant phase through winter. In early spring, new shoots emerge from the crown, continuing the cycle. With proper care, such as pruning and division every few years, tarragon can thrive and remain productive for many growing seasons.

 

Tarragon is best harvested in late spring through early summer, once the plant has grown at least 6 to 8 inches tall and has developed a healthy amount of foliage. For peak flavor and potency, harvest in the morning after the dew has dried, just before the plant begins to flower. 

You can snip the tender top 4–6 inches of the stems regularly throughout the growing season to encourage bushier growth and prevent flowering. In colder zones, a final harvest can be done in early fall before the first frost. 

The primary part of the tarragon plant that is harvested is the leaves, which contain the highest concentration of aromatic oils and flavor. 

For short-term storage, fresh tarragon can be wrapped in a slightly damp paper towel and placed inside a plastic bag or airtight container in the refrigerator. This method keeps the leaves fresh for up to 5–7 days.

For long-term storage, drying or freezing is best. To dry tarragon, hang small bundles of stems upside down in a warm, dry, well-ventilated area away from direct sunlight. Once the leaves are brittle, strip them from the stems and store them in an airtight container in a cool, dark place.

 

 

Tarragon is used widely in culinary preparations to flavor sauces, meats, vinegars, and herbal remedies for digestive support and stress relief.

• Tincture – Macerate fresh or dried tarragon leaves in grain alcohol (at least 40% ABV) for 2–4 weeks. Shake the jar daily, then strain and bottle the tincture in amber glass for use in digestive or calming formulas.
• Tea – Steep fresh or dried tarragon leaves in hot water for 5–7 minutes to enjoy a mildly sweet, anise-flavored tea that can aid digestion and promote relaxation.
• Salve – Tarragon-infused oil can be blended with melted beeswax to create a soothing salve, occasionally used for minor aches or calming the skin, though this is less common.
• Syrup –  Combine 1 cup water and 1 cup sugar in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves. Remove from heat and add a generous handful of fresh tarragon leaves (about ½ cup, loosely packed). Cover and let it steep for 20–30 minutes. Strain out the leaves and pour the syrup into a clean glass bottle or jar. Store in the refrigerator for up to 2 weeks.
• Infused oil – Fresh or dried tarragon leaves are submerged in a carrier oil (like olive or grapeseed) and left in a warm, dark place for 2–4 weeks. After straining, the oil can be used in salad dressings or lightly applied to the skin for aromatic purposes.