Tarragon

Growing

To enjoy the best flavor, focus on establishing your tarragon in fertile, well-drained soil with a pH between 6.0 and 7.5. While the plant is remarkably drought-tolerant once established, it is prone to root rot and mildew if the soil remains waterlogged. If you are growing Russian tarragon, consider starting your plants indoors and waiting until the summer warmth arrives before transplanting them into the garden. Because this perennial spreads via rhizomes, you can easily manage its growth or expand your herb patch by dividing the clumps.

For the best culinary results, harvest the young, tender stems in early spring; these are particularly delicious when used as a substitute for asparagus. As the plant matures and the stems become woodier, the essential oils diminish, and the herb loses much of its characteristic flavor. Always pick your leaves when they are fresh and ready to use, as tarragon does not improve in flavor after being picked.

After harvesting, give the leaves a thorough wash before storing them. To maintain their quality, you can keep the fresh sprigs in the fridge, freeze them for later use, or dry them to preserve the aroma for your pantry.