Tarragon

French tarragon (Artemisia dracunculus var. sativa) is a slender, aromatic perennial herb with a distinctive sweet, anise-like flavor prized in classic French cooking. Unlike most herbs, true French tarragon rarely sets viable seed and must be propagated from cuttings or divisions — seed sold as "tarragon" is almost always the far blander Russian tarragon.

Growing Tarragon

French tarragon needs sharp drainage and doesn't tolerate wet winter soil well, so raised beds or containers help in heavier or poorly drained soils. It spreads slowly by underground rhizomes and benefits from division every few years to keep the clump vigorous. Because true French tarragon must be grown from a cutting of an existing plant, buying from a reputable nursery — and confirming it's French, not Russian — matters more here than with most herbs.

Culinary Uses

Tarragon's sweet, anise-like flavor is central to Béarnaise sauce and classic French chicken dishes, and it's one of the four traditional fines herbes. Its flavor is delicate and fades with prolonged cooking, so tarragon is often added toward the end, and it pairs especially well with eggs, chicken, and mild fish.