Tarragon — Growing reference
| Scientific name | Artemisia dracunculus var. sativa |
|---|---|
| Seed germination (days) | 14–21 |
| Soil temperature for germination (°C) | 15.6–21.1 |
| First harvest or flowering (days) | 60–90 |
| Measured from | Transplant |
| Plant spacing (cm) | 45.7–61 |
| Mature height (cm) | 45.7–76.2 |
| Mature spread (cm) | 45.7–61 |
| USDA hardiness zones | 4–8 |
| Light | Full sun |
| Water | Low |
| Sowing method | Cutting |
Growing directions
Plant rooted cuttings or divisions in spring in well-drained, lean to moderately fertile, slightly alkaline soil in full sun; French tarragon is one of the defining herbs of classical French cuisine, with long, narrow, glossy dark-green leaves that carry an intense, distinctive anise-like flavor irreplaceable in béarnaise sauce, fines herbes blends, tarragon vinegar, and chicken dishes. It does not produce viable seed and must be propagated vegetatively — any plant sold as 'tarragon' from seed is the inferior Russian tarragon (A. dracunculus) with little flavor. Harvest by snipping stem tips regularly from spring through fall; the plant dies back to the ground in winter and re-emerges from the roots in spring. Divide established clumps every 2–3 years in spring, replanting vigorous outer portions to maintain flavor intensity.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0