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French tarragon creates a shrubby presence in the garden border, combining fine texture with wonderful green-to-gray foliage. Leaves dish up a sweet anise flavor used to create traditional Bearnaise sauce and the fines herbes blend vital to French cooking. In rich soil, plants practically jump out of the ground, thriving with little care. For best growth, remove flowering stems. With a sunny window and rich soil, you can raise French tarragon indoors. If light isn't strong enough, stems will likely sprawl and leaf flavor will diminish, but you'll still be able to savor the licorice taste. In the garden, pair French tarragon with bearded iris, burgundy-toned shrubs, or lilies for an eye-pleasing scene. In coldest zones, cut plants back in fall and mulch after the ground freezes.
how to grow Tarragon
Throughout the growing season, snip anise-flavored leaves as needed from the top of stems. The more you cut, the more tarragon grows; harvest regularly for robust plants. Blend fresh clippings of tarragon with parsley, chives, and chervil to create fines herbes, the classic herb combination used in dressings and to season egg, chicken, and fish dishes. Drying tarragon produces lackluster results. Preserve stems in vinegar to capture the flavor. Add fresh tarragon to hot dishes just before serving, since heat diminishes the distinctive flavor.
more varieties for Tarragon
Artemisia dracunculus sativa is a popular herb that's very easy to grow. It reaches 2 feet tall and wide. Zones 5-9
Artemisia dracunculus subsp. dracunculoides is prized for its anise-flavor foliage. It's more pungent, vigorous, and hardier than French tarragon. Russian tarragon grows 5 feet tall and 2 feet wide. Zones 3-7