A brief introduction
Tarragon (Artemisia dracunculus), a perennial herb with a delicate, anise-like flavor, is a cornerstone of French cuisine. Known as the "King of Herbs" in classic French dishes, its fresh leaves are prized for their subtle yet distinctive taste. Native to Eurasia, it's also valued for its medicinal and culinary versatility.
Popular varieties
French Tarragon, Artemisia dracunculus var. sativa ~ Known for its superior flavor and culinary excellence.
Russian Tarragon, Artemisia dracunculus ~ Hardier but less flavorful, often used for ornamental purposes.
~ Symbolic meaning ~
Tarragon symbolizes lasting interest and warmth, reflecting its ability to enhance dishes with subtle, enduring flavors.
Plant care
Soil
Tarragon thrives in well-draining, sandy, or loamy soil with a slightly alkaline to neutral pH (6.5–7.5). Avoid overly rich soils to maintain the plant's robust flavor.
Light
Plant tarragon in a location with full sun to partial shade. It prefers 6–8 hours of sunlight daily for optimal growth.
Watering
Tarragon is drought-tolerant once established. Water moderately, allowing the soil to dry slightly between waterings. Overwatering can lead to root rot.
Care
Tarragon propagated best from cuttings or divisions as seeds are often unreliable. Regularly trim to encourage bushy growth and prevent flowering. Mulch plants in colder climates to protect roots during frost.
Toxic to pets: Yes
Care difficulty: Easy
Did you know?
Tarragon's name comes from the Latin word dracunculus, meaning "little dragon," possibly due to its coiled root system or historical use to treat snake bites.