Tarragon is a perennial herb that is a staple of French cuisine. This herb makes a great addition to savory dishes that include tomatoes, mushrooms, fish and poultry. It is also a popular addition to sauces, salad dressings and flavored vinegar. Plants average 24″ tall and produce narrow green leaves. In the warmer months, plants will produce small white flowers.
Tarragon leaves may be used fresh or allowed to dry. Dried herbs will typically have more concentrated flavor than fresh ones. Tarragon is a perennial and works great for planting in pots, containers or raised beds. Only leaves should be harvested in the first year as the roots and plant become established. In the second year and subsequent years, stem cuttings may be harvested for dried applications. Cut stems as close as 6″ to the base of the plant.
It may be direct-seeded or transplanted, although we recommend transplanting. If direct seeding, use a walk-behind seeder and plant densely along the row. We suggest using a modified #1 or #2 plate for direct seeding. As always, seed plate holes should be modified to fit the size of seed being used. For large, full-sized plants, thin to one plant every 8-12″ along the row. Transplanting is our preferred method of planting sage. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Tarragon Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: 12″
Row Spacing: 18″
Days to Maturity: 90
Disease Resistance: None