Artemisia dracunculus var. sativa
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Tarragon is a cold-sensitive perennial with a distinct sweet anise flavor. French tarragon is the variant used as aromatic culinary herb and grows and spreads slowly fro tangled underground rhizomes. What makes this plant unique is that during growth, it seems to have little aroma, yet after the leaves are harvested, the oils concentrate and start emitting their unique tarragon smell. The wild tarragon is not as fragrant, while the Russian tarragon is mild too.
Summer, Autumn, Spring
Leaves can be harvested throughout the growing season. Not suitable for drying. Can be harvested and frozen in cubes.
The roots should be lifted and divided every two years. Root division are easily made at underground nodes.
Root stem cuttings in moist sand. Allow four weeks for the stems to root. Set plants 45- 60 cm apart and space rows 60 - 90 cm apart.
Tarragon rarely flowers, so growing from seed is not recommended. Tarragon seed is often sterile.
French tarragon can be grown easily in a container 30 cm wide and deep. Tarragon can also be grown in hanging baskets.
Warm to temperate
Soil PH preference
Tarragon has a mild anesthetic property when used medicinally.
It flavors sauces (in traditional béarnaise sauce it is an essential ingredient). It is particularly good with shellfish, fish, chicken, and turkey.
Tarragon are susceptible to root rot so avoid over watering. Avoid planting French tarragon where water collects or where leaves are slow to dry. Tarragon is susceptible to downy mildew, powdery mildew, and root rot where the soil or plants stay wet.
Eggplant, sweet peppers and gooseberries