Grown organically at KoruKai Herb Farm, New Zealand. Free of pesticides, herbicides and other agrochemicals.
French tarragon (Artemisia dracunculus var. sativa) is a perennial herb known for its delicate anise-like flavour, commonly used in French and Mediterranean cuisine. It's a staple in dishes like Béarnaise sauce and is favored for its ability to enhance chicken, fish, and egg-based recipes. Unlike the German tarragon, French tarragon does not grow by seed and can only be grown via cuttings, so why it is always in high demand.
Above: End spring and the tarragon is underway at KoruKai Herb Farm.
Please note that we will send you a dormant plant with no or little leaves like in the image below, but with tiny shoots and growing buds. The plant dies down fully in winter and reemerges on spring, so can tolerate cold winters.
Growing Instructions
French tarragon a half-hardy perennial herb that is native of southern Europe. It is propagated by division, or from cuttings. While it can be grown in various climates, French tarragon prefers well-drained soil and a sunny location or partial shade. The site should be sheltered from winds and winter frosts. Keep well watered in dry weather. In autumn, mulch plants with a thick layer of straw or similar, to protect it over the winter. Tarragon prefers well-drained soil which is not too high in nutrients, so make sure to choose a site with soil enriched with compost and decomposed manure to make it well-draining.
Space 30-40cm apart if planting more than one.
If growing in pots, choose a deep pot that will accommodate the prolific roots for several years. Select a premium organic potting mix and position in an area with morning sun and afternoon shade.
After planting do minimal watering over winter, increase as the weather warms and the days become drier. In pots, daily watering will be required throughout summer.
Tarragon will be sprouting in spring. It will grows fast during the warmer months before dying down again when the cool weather arrives in mid–late autumn.
HarvestingHarvest regularly to encourage new growth and to keep plants compact. At the end of the season, cut to the ground and place a stake next to your tarragon to mark the area, protecting your plants against accidental digging.
Uses in cooking
We nibble on the leaves as we walk past it in the garden. French tarragon's anise flavour lends itself to fish and chicken dishes, and is also a wonderful flavour in salad vinaigrettes. The long slender stems and fine foliage is easy to use whole or chopped, and is an important component of French cuisine. It also goes well well with pork, beef, game, potatoes, tomatoes, carrots, and most vegetables. Can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt. However, it can be overpowering in large amounts, so use sparingly until you get the hang of it.
