Artemisia species
Family: Compositae

Native to central and eastern Europe and Russia, tarragon is probably best known as the essential ingredient in bearnaise sauce. It is used to flavor fish and chicken, and is often found in vinegars. With its subtle flavor and aroma of aniseed, French tarragon, Artemisia dracunculus, is more popular than Russian tar­ragon, A. dracunculus dracunculoides.

Species

Artemisia dracunculus, French tar­ragon, is a somewhat shrubby, clump-forming, hardy perennial, to about 1.2 m (4 ft) in height, with erect, branching stems, highly aromatic foliage, and heads of very light yellow flowers in summer.

A. dracunculus dracunculoides, Russian tarragon, is a slightly larger, more vig­orous plant, with coarser leaves, less delicately flavored than those of French tarragon.

Cultivation

Tarragon is easy to grow, thriving in a warm, sunny position in light, well-drained soil enriched with organic matter. It can also be grown in window boxes and tubs. Mulch around the plant during summer and protect from excessive winter rain. Propagate by division in early spring or autumn, from cuttings in early summer, or from seed in spring. The leaves are ready for picking in summer. Hang the leafy stalks in bunches or spread over a rack in a cool, airy place to dry. Store ground leaves in airtight containers, away from light.

Climate

Zone 3.