French tarragon
Artemisia dracunculus
The anise-scented herb of béarnaise and of Georgian tarkhuna; it sets no seed, so grow it from a division.
Hardiness: zones 4 to 8
Light: full sun
Size: about 2 ft tall, 1.5 ft wide
Harvest: May to September
From: Central Asia and Siberia
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food.
Native to: Central Asian steppe, Caucasus. Hardy in zones 4 to 8.
The story
Wild tarragon grows across the Siberian and Central Asian steppe. The fine-flavoured French form was selected in gardens and must be passed on by division. In Georgia it flavours a bright green soda, tarkhuna.
Planting
Full sun and light, sharply drained soil. Buy a plant; true French tarragon is not sold as seed.
Growing
Divide every three years to keep it vigorous. Give it a dry mulch over winter in cold, wet places.
Harvest and use
Snip the tips from late spring to autumn. Use fresh, or steep in vinegar; it loses much when dried.
What to watch for
Wet winter soil kills it. Seed-grown 'Russian' tarragon is coarse and nearly tasteless.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home