French tarragon
Artemisia dracunculus
French Tarragon, Artemisia dracunculus
French tarragon a half hardy perennial herb that is native of southern Europe.
It is fairly tender - which may be one of the reasons that it is not particularly
widely grown - but it is easy to grow, and well worth it for its culinary
uses. French tarragon has a much finer flavour than its hardier, more widely
grown, Russian cousin.
It grows to 90cm (3ft) and spreads 45cm (18in).
The common name is 'little dragon', possibly derived from the hot effect of the oil found in the roots. The Latin 'dracunculus' means 'dragon like'; the name may be derived from the Medieval belief that the herb would keep this mythical beast away. Artemisia is the name given to Diana, or Artemis, the ancient Greek goddess of war and love.
It was once believed that tarragon leaves would cure toothache, snake bites and even bites from mad dogs!
Tarragon is a member of the daisy family, although it rarely flowers in Britain. When it does flower, they are insignificant.
Artemisia is a very aromatic plant genus. Members of this genus include Artemisia abrotanum, Lad's love, and A. absinthium, which is the ingredient of the historic alcoholic beverage absinthe. Other members have a variety of uses in drinks, perfume and medicines. Artemisia annua is said to have anti-malarial properties.
During the reign of Henry V111, tarragon was grown extensively for medicine and flavouring. Perhaps the King wasn't too fond of the herb however, as it is said the he divorced Catherine of Aragon for her 'reckless use of the herb'.
Advantages of this herb
French tarragon has a unique, attractive flavour. The fresh green leaves have a very appetising warm taste that seems to contain pepper, balsam and anise. The flavour has also been described as 'fennel, anise, liquorice and sweet cicely'.
It can be added to salads, vinegars, pickles, chicken, fish and rice dishes - a must for the kitchen, and the herb garden.
French tarragon is an essential ingredient of Herbes de Provence, bouquet garni and fines herbes as well as the delicious Sauce Bearnaise.
Growing
French tarragon must have a sunny position and light, well-drained soil. The site should be sheltered from winds and winter frosts. Keep well watered in dry weather.
In autumn, mulch plants with a thick layer of bracken or straw, to protect it over the winter.
It is wise to take cuttings each autumn, in case plants do not survive the winter.
French tarragon grows well in containers - a sensible choice where the soil or climate is not suitable.
Propagation
French tarragon rarely sets seed. It is propagated by division, or from cuttings. Division is best undertaken during the dormant period - autumn or early spring. Carefully cut or gently pull a piece of root apart from the main plant, making sure there is a dormant bud attached. Cut the piece of root to about 8-10cm (3-4in) in length. Put these to root, laid horizontally or vertically, in a well drained organic cuttings mix. Keep them cool but frost-free. Water initially, but keep the compost on the dry rather than wet side.
Softwood cuttings
See the information on taking softwood cuttings.
Harvesting
Fresh leaves - Pick leafy shoots this month for flavouring vinegar. Leaves can be picked throughout the growing season, as required.
Freezing - Pick leaves in mid summer for freezing
Return to what to do in your herb garden now
Top of pageGarden Organic is the working name of the Henry Doubleday Research Association (HDRA).
We are not responsible for the content of external web sites.
Bookmark this page on: