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

French Tarragon