Growing Tarragon: A Simple Guide to Planting Success

Choosing the Best Tarragon Variety for Your Garden

I learned early on that growing tarragon starts with picking the right variety. French tarragon (Artemisia dracunculus var. sativa) packs the rich, anise-like sweetness most chefs crave, while Russian tarragon disappoints taste-wise and is better avoided, unless your purpose is ornamental.

Always double-check plant labels in nurseries—sometimes Russian varieties masquerade as the tastier French counterpart!

Finding the Ideal Location and Soil for Growing Tarragon

From experience, tarragon insists upon sunlight. Aim for a sunny spot where it soaks up at least 6 hours direct sun daily.

The plant also favors well-draining soil. Avoid heavy, soggy earth; this herb hates wet feet as profoundly as I hate soggy sandwiches.

In my garden, I mix compost into sandy soil, achieving a texture resembling crumbly chocolate cake: moist, airy, and inviting.

Optimal Soil Conditions:

• A soil pH hovering between 6.5 and 7.5
• Blend in organic matter for improved drainage
• Avoid overly nutrient-rich compost; tarragon prefers modest fertility

"A happy tarragon plant signals a gardener who understands restraint; too much love—water or fertilizer—kills it quietly." – Anonymous herb cultivator at a French market

How to Plant Tarragon: Simple Steps to Success

Tarragon rarely sprouts reliably from seed (trust me, I've tried). Instead, opt for starter plants from a reputable nursery or propagate cuttings from established plants.

Planting Instructions:

1. Loosen soil gently—about 10–12 inches (25–30 cm) deep—to encourage root growth.
2. Space multiple tarragon plants roughly 18–24 inches (45–60 cm) apart.
3. Create planting holes slightly larger than the starter pot, place plants carefully, and firm soil lightly around roots.
4. Water just enough to moisten—but never drench—the planting area.

My first attempts at growing tarragon involved enthusiastic overwatering. After several plant funerals, I learned restraint.

Caring for Tarragon: Simple but Essential Practices

Watering Wisely

Water sparingly but consistently. A deep soak once every 5–7 days during dry spells suffices; remember—dryish is better than swampy.

Feed Lightly (and Rarely)

A modest sprinkling of organic fertilizer in spring works wonders. I prefer diluted fish emulsion or compost tea watered in gently around the base.

Pruning & Harvesting Tarragon

Regularly pinch off growth tips throughout the growing season—this maintains a bushy shape and produces a steady harvest. Snip stems early in the day, before oils evaporate under the blazing sun.

"Fresh-picked French tarragon, bruised slightly and inhaled, offers a fragrance that borders on mystical, elevating a simple vinegar to something akin to alchemy." – An old mentor of mine

Overwintering and Maintaining Tarragon for Future Seasons

In colder climates with winters dipping below 20°F (-7°C), mulch heavily to shield the plants. I've successfully protected my tarragon plants by layering straw or leaves about 3–4 inches (7–10 cm) thick around stems after they've died back.

During mild winters, your tarragon plant might remain semi-green; don't panic—this happened to a friend, and his plants thrived when spring returned.

If you're in a particularly brutal climate, pot up and bring the tarragon indoors, placing it on a sunny, south-facing windowsill until warmer days return.

Growing Tarragon is about more than sticking a slip in the ground and hoping for the best. Give this herb a sunny spot, well-drained soil, and a little respect—it’ll reward you with flavor that punches way above its weight in the kitchen. Water just enough, snip often, and let it sprawl a bit. Remember, fresh tarragon brings a wild, anise kick to simple dishes, and a single healthy plant can see you through the season. Want to branch out? Consider pairing tarragon with other bold herbs like lovage or sorrel for a patch that keeps your palate guessing. Give growing tarragon a shot—sometimes the best flavors come from the simplest plants.