How to Grow Tarragon: A Complete Guide

Understanding how to grow tarragon provides you with an adaptable herb for the kitchen garden. Tarragon is part of the sunflower family, and there are two main varieties. French tarragon has a distinct flavor, while Russian tarragon is easier to cultivate. Both types of tarragon impart a unique and different flavor to dishes.

You will absolutely love cooking with fresh tarragon leaves! It can completely change sauces like Béarnaise and elevate poultry or fish dishes to new levels. The anise taste enhances even the simplest ingredients. I like to keep a nearby plant by my kitchen door for last-minute recipes.

This herb is very flexible in growing conditions! Tarragon is drought tolerant once established and winter hardy with protection. One plant gives a lot of harvests. It's easy to grow in garden beds or in containers.

When you see slow growth, it typically indicates a sunlight or soil issue. Tarragon requires 6 hours of direct sunlight every day and soil temperatures of 60-75°F (15-24°C) for optimal growth and development. So it is worth monitoring your soil temperature. Also, check your pH levels. The ideal pH for optimal nutrient absorption is between 6.5 and 7.5.

Yellow leaves typically indicate overwatering. This herb prefers not to have "wet feet." You can improve drainage by incorporating sand into heavy soil. I learned this lesson after losing my first tarragon plant. Now, I only water when the first 5 cm are dry.

There's no need to panic if your stems turn brown during the winter months. It's a natural time for dormancy in plant protection. You should cover plants with 4-6 inches (10-15 cm) of mulch for some insulation. You can wait. If you keep the roots protected, you should see new shoots in the spring.

Use terra cotta pots for container plants, as they help avoid overwatering problems. Pot placement in hot climates is areas with morning sun and afternoon shade. I personally pull mine under a tree when it is hotter than 90°F.

Harvest tarragon in the late summer mornings when the essential oils are at a high peak. Ideally, cut stems before the sun becomes too hot. This is when the leaves will have the most flavor concentration. I personally always harvest my tarragon when the dew is dried, but the heat is not blazing yet.

The microwave method will retain 90% of essential oils, resulting in the most volatile flavor. Place leaves in layers between two paper towels, and microwave in short increments. For a more traditional approach, air-drying is better suited for developing an earthy flavor that suits the use in soups. Both methods will last for one (1) year with proper storage.

Frozen tarragon retains its flavor and color for about 6 months. Make oil or water cubes for easy portion control during cooking. For instance, I freeze my chopped leaves in olive ice cubes, which I melt into whatever sauce I'm making. It saves time when you're fresh from a busy day making dinner.

Keep dry leaves in a dark, airtight container. Glass jars in a pantry work great! Check on them occasionally for moisture. Crumbled leaves will still smell good! I write my harvest dates on them so I can track freshness month by month all year.

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Air-Drying

• Preparation: Bundle 8-10 stems with twine; ensure spacing for airflow to prevent mold in humid conditions above 60% humidity
• Environment: Hang upside down in dark, dry areas like pantries with consistent 60-70°F (15-21°C) temperatures for 7-14 days
• Readiness Test: Leaves crumble easily when pressed; stems snap cleanly without bending when fully dehydrated
• Storage: Strip leaves into airtight glass jars; store in cool cabinets away from light to maintain flavor 12+ months
• Flavor Impact: Develops earthy notes ideal for soups and stews, though 15-20% oil loss occurs during drying

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Microwave Method

• Setup: Single-layer leaves on microwave-safe paper towels; avoid overlap to ensure even dehydration without scorching
• Timing: Microwave on high for 60 seconds, stir leaves, then continue in 30-second intervals up to 3 minutes total
• Quality Control: Stop when leaves are crisp but still vibrant green; browning indicates flavor-compromising overheating
• Cooling: Rest 10 minutes post-drying; residual heat completes dehydration without requiring additional processing
• Advantage: Retains 90% essential oils for superior sauces like Béarnaise; use within 6 months for peak potency

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Freezing

• Prep: Rinse and pat-dry sprigs thoroughly; chop or leave whole based on future recipe requirements
• Flash-Freeze: Spread on parchment-lined trays; freeze 2 hours at 0°F (-18°C) before bagging to prevent ice clumping
• Alternative: Mix chopped leaves with water or olive oil in ice cube trays; freeze for portioned cooking use
• Storage: Airtight freezer bags with dated labels; remove air pockets to prevent freezer burn during storage
• Usage: Add directly to hot dishes without thawing; ideal for sauces and roasted meats with 6-month optimal freshness

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Oven-Drying

• Temperature Control: Set oven to lowest temperature (typically 150-170°F/65-75°C) with door slightly open for moisture escape
• Preparation: Arrange stems on parchment-lined baking sheets without overlapping; turn every 30 minutes
• Duration: Dry for 2-4 hours until leaves become brittle but retain green coloration for best flavor preservation
• Monitoring: Check frequently after 90 minutes to prevent scorching; rotate trays for even heat distribution
• Storage: Crush dried leaves into jars immediately; store away from light and heat sources for 10-12 month shelf life

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Herb-Infused Oils

• Sterilization: Sanitize glass bottles in boiling water for 10 minutes to prevent bacterial growth during infusion
• Infusion Process: Combine 1 cup fresh tarragon with 2 cups olive oil; simmer at 120°F (49°C) for 4-5 hours
• Straining: Filter through cheesecloth to remove plant material; bottle while warm to seal properly
• Storage: Keep refrigerated for up to 3 months; discard if cloudiness or off-odors develop indicating spoilage
• Usage: Ideal for salad dressings, marinades, and finishing oils; preserves authentic flavor without dehydration loss

Overwintering procedures are varied considerably by USDA zones. Zone 4 needs a thick layer of mulch as a protective barrier. Zone 7 requires little to no protection. I discovered this through trial and error; my plants were lost to an unanticipated frost in the Midwest.

Act when temperatures drop below 20°F (-7°C). Mulch plants in the ground with 6 inches of straw. For container plants, move them indoors when temperatures fall below 15°F (-9°C). A cold garage is a good place for them. During dormancy, check the soil's moisture once a month.

Vulnerability to freezing is increased with porous containers. Terra cotta pots can break when exposed to freezing temperatures. Wrap the pots with bubble wrap to provide insulation. If possible, raise the container on wooden pallets to prevent direct contact with frozen ground surfaces.

Undertake root divisions in late autumn, after the above-ground parts of the herb plant die. Store the divisions in moist sand at 35°-40°F, which should be replanted in the early spring. This is an effective way to rejuvenate old plants and increase your herb garden.

French tarragon does have an important propagation rule. Stems or divisions must be used as they will not produce viable seeds. I learned this the hard way, after a season wasted starting seeds from packets. True French tarragon loses its flavor when grown from seeds.

Only plant once soil temperatures are consistently above 50°F (10°C). Planting early runs a risk of rotting roots in cold, moist soil. It is best to angle plants at 18 - 24 inches (45-60 cm) apart for air circulation. Otherwise, it will increase the chances of powdery mildew, which wiped out my first herb bed when the plants were tightly packed.

Cuttings about 4-6 inches in length in late spring and dip them in rooting hormone before planting. They should be planted 2-3 inches deep. For divisions, 2-3 growth nodes should be on each part. I replant new plants every 3 years to keep them robust.

After planting, water new plants lightly until they are established, and refrain from adding fertilizer at this time; excessive nutrients can diminish the signature anise flavor. Compost is an option as well. My best tarragon came from poor soil, with decent drainage, and very little care.

Tarragon is a good choice in areas with 6+ hours of sunlight a day for cooler regions, since this increases the essential oil production in the leaves. For hot areas above 90°F (32°C), give the plant afternoon shade to avoid scorching. I place my plants to get morning light, but keep them protected from the afternoon heat under a tree.

Craft the ideal soil base! Combine sandy loam with 2-3 inches of organic compost to establish drainage. Steer clear of heavy clay, which can lead to root rot. Test the pH, too. The ideal pH range is between 6.5 and 7.5. My plants thrived after I added lime to adjust the soil's acidity.

To promote healthy growth, keep the temperatures between 60-75°F (15-24°C) in the herb bed. This is ideal for stimulating rapid leaf production and development. Growth stops at below 50°F, and above 90°F causes heat stress. I also make sure to use shade cloth in the summer during hot weather. I have an inexpensive thermometer next to my herb bed to monitor temperatures.

Keep humidity at 40-60% to avoid fungal diseases. Space plants 18-24 inches apart to allow for adequate airflow. If you're in a humid environment, opt for terra cotta pots over plastic. They breathe better. For mine, I was able to stop the development of mildew once I incorporated this method of ventilation.

Harvesting tarragon can be a low-maintenance reward for any gardener. Its hardiness and strong flavor are enough to make it a must-have in the kitchen. It only takes a little care to have a plentiful harvest of leaves year after year. I find it less finicky than many herbs I grow.

Let's not forget the three care pillars: adequate sunlight, soil that drains well, and seasonal protection. These are all components of success. They need to be modified as temperatures change throughout the year. When I make adjustments to these factors, my plants prosper.

Use those myth-busting insights we covered earlier. Realize you can't start French tarragon from seeds. Appreciate that winter dormancy isn't death. These reminders help you avoid unnecessary frustrations. I wish someone had reminded me of them when I started my herb adventures years ago.

Plan a tarragon bed today. New gardeners can begin with a single container. Experienced gardeners can create divisions. Let fellow gardeners and herb enthusiasts know your progress. I'd enjoy hearing about your dishes featuring your tarragon.