French Tarragon
Artemisia dracunculus
Meaning “small dragon” in Latin, tarragon is one of the four fine herbs of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is also the main flavouring component of Béarnaise sauce. Tarragon disappears in the Winter, but will return when the weather warms again.
Water: Moderate to Dry
Hardiness: Can be somewhat frost tender if temperatures plummet
Habit: 1.5 to 3’ tall herbaceous perennial
Light: Full Sun
Soil: Tolerates dry soil, but prefers neutral, rich and well-draining conditions as it suffers in wet soil
Origin: Temperate Europe and Asia
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French Tarragon