Growing French tarragon
Artemisia dracunculus : Asteraceae / the daisy family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| P | P | P |
(Best months for growing French tarragon in New Zealand - cool/mountain regions)
- P = Plant out (transplant) seedlings
- Plant cuttings or root division. Best planted at soil temperatures between 50°F and 77°F.
- Space plants: 16 - 24 inches apart
- Harvest in 6-8 weeks. Pick leaves when young for best flavour.
- Compatible with (can grow beside): Aubergine (Eggplant) and Capsicum (Peppers)
French tarragon a half hardy perennial herb that is native of southern Europe. It is frost tender, which may be one of the reasons that it is not particularly widely grown. French tarragon is easy to grow but rarely sets seeds. It is propagated by division, or from cuttings. Seed grown tarragon is usually Russian tarragon which does not have such a good flavour.
French tarragon must have a sunny position. 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 straw or similar, to protect it over the winter. Tarragon prefers well-drained soil which is not too high in nutrients. It will do equally well in full sun or partial shade.
Culinary hints - cooking and eating French tarragon
Tarragon goes well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most vegetables. Can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt. However, it can be overpowering in large amounts.
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