How to Grow French Tarragon

Growing guide

Overview

French tarragon is a perennial herb with narrow, anise-scented leaves prized in French cooking for chicken, fish, eggs, and béarnaise sauce. Growers love it for its refined flavor and reliable spring return. It thrives in full sun, lean well-drained soil, and low water.

Soil & planting prep

Plant in well-drained loamy or sandy soil with a near-neutral pH around 6.5–7.0. Space plants 18–24 inches apart and set transplants at the same depth they were growing in the nursery pot, keeping the crown at soil level.

When to plant

True French tarragon is sterile, so it is not started from seed. Set out nursery transplants, rooted cuttings, or divisions in spring after your last frost date once the soil is workable; established plants tolerate frost, but new transplants establish best after frost risk ends.

How to plant

1. Buy a labeled French tarragon transplant or rooted division; do not start from seed, because seed sold as tarragon is usually Russian tarragon.
2. Choose a full-sun location with sandy or loamy, well-drained soil, and space plants 18–24 inches apart.
3. Dig a hole the same depth as the root ball and about 1.5 times as wide; do not heavily amend with manure or rich compost.
4. Set the plant in the hole, backfill with the original soil, and firm gently so the crown sits at soil level.
5. Water lightly to settle the soil, then let the top inch dry out before watering again.

5 common mistakes to avoid

• Planting seed labeled “tarragon” usually gives Russian tarragon, which is coarse and weakly flavored; true French tarragon is sterile and must be grown from transplants, cuttings, or divisions.
• Keeping the soil too wet or planting in heavy clay causes root and crown rot, the main killer of French tarragon; use sandy or loamy well-drained soil and water sparingly.
• Growing French tarragon in shade makes it leggy and reduces its essential-oil flavor; give it full sun for compact growth and the strongest anise taste.
• Overfertilizing or planting in rich soil produces lush leaves with diluted flavor; French tarragon performs best in lean, low-fertility soil.
• Neglecting to divide plants every 3–4 years lets clumps become woody, crowded, and less productive; divide in spring to restore vigor and flavor.

Harvesting & storage

Begin harvesting once the plant is 6–8 inches tall and has several stems, usually 60–90 days after planting. Snip sprigs or cut stems back to a leaf node, leaving at least one-third of the plant to regrow. Use leaves fresh or store in the fridge wrapped in a damp paper towel; for longer storage, freeze leaves in oil or butter because dried tarragon loses much of its anise flavor.

Companion planting

French tarragon grows well near eggplant and peppers, and its low water needs pair well with Mediterranean herbs such as thyme and oregano. Avoid planting it beside moisture-loving plants like basil or mint that require consistently wetter soil.

Growing in containers

French tarragon grows well in a 3-gallon container with drainage holes. Use a gritty, well-draining potting mix, place it in full sun, and let the soil dry out between waterings.

Pro tips

Buy transplants (true French tarragon does not grow true from seed — Russian tarragon is inferior). Plant in well-drained soil — root rot is the main killer. Divide every 3-4 years to maintain vigor. Cut back to 2 inches in fall.