Tarragon

Tarragon (Artemisia dracunculus) is a perennial herb in the family Asteraceae. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico.

French tarragon is the variety generally considered best for the kitchen, whereas Russian tarragon is weaker in flavour, but is a far more hardy and vigorous plant.

Location
Choose a well-drained site in a sunny position.

Soil
If the soil is heavy, dig in peat or well-rotted manure or compost at the rate of a bucketful to 1m² (1yd²).

Planting
An average household should only require one plant so growing from a shop-bought cutting rather than raising from seed is more cost-effective. Only Russian tarragon can be grown from seed, French tarragon must be raised from a cutting.

Aftercare
Keep the plant well-watered during dry spells and pinch out any flowering stems as they appear to ensure a supply of fresh leaves.

Harvesting
Harvest leaves as required from June.

Long-term care
Tarragon will keep growing for years once established, however it is advisable to divide and replant old stock every two or three years. Dig up the plant in spring divide by hand (do not cut the underground runners). Replant 5-8cm (2-3in) deep and 40cm (15in) apart.

Preserving
Cut fresh tarragon and pack into ice cube trays and store in a freezer. Use cubes as required for a year-round supply.

Troubles
Tarragon is not troubled by many pests, but is susceptible to the following plant diseases: