Helping You Become a More Successful Gardener
JC Raulston Arboretum at NC State University
The fragrant leaves of tarragon lend herbal sweetness to vegetables, salads and meats. Native from Europe to western North America, it is a clump-forming, shrubby perennial herb that's sun-loving and quite easy to grow. It is related to wormwood and absinthe and a member of the sunflower family, Asteraceae.
The aromatic, green, strap-like leaves of tarragon appear in spring, when they are at their sweetest. In summer insignificant clusters of yellowish white flowers may be produced. Stems of leaves can be harvested anytime during the growing season and have a strong anise-like scent and flavor. French forms flower less frequently and are more flavorful than hardier Russian tarragon.
Plant in full to partial sun and well-drained soil with average to good fertility. Plants may require division every 3-4 years. This marginally attractive herb is suitable for container culture and a must for herb gardens. Most gardeners favor French tarragon, which is easily found at any nursery carrying herbs.
7 - 1
4 - 7
A1, A2, A3, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
12"-48" / 30.5cm - 121.9cm
10"-12" / 25.4cm - 30.5cm
Early Summer, Summer
Western United States, Canada, Europe, Eastern Europe, Russia/Siberia
Spring, Summer, Fall
Container, Edible, Herb / Vegetable
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