Why can't I grow French tarragon from seed?

Because true French tarragon doesn't produce viable seed. It's a sterile cultivar selected centuries ago for its strong aniseed flavour. Any packet of tarragon seed you'll find online or in shops is Russian tarragon (Artemisia dracunculoides) — a related but inferior plant with almost no flavour. Russian tarragon is hardier and bigger, but cooks who have grown it almost always rip it out within a year and buy a French plant.

What's the difference between French and Russian tarragon?

French: Artemisia dracunculus var. sativa — narrow grey-green leaves, strong distinctive aniseed flavour, won't set seed, moderately hardy (H4), needs gritty well-drained soil. Russian: Artemisia dracunculoides — broader greener leaves, larger plant, hardier (H6+), grows from seed easily, almost no flavour. There's no contest for cooking — French is the only one worth growing. Cooks describe Russian tarragon flavour as grass or wet hay.

Will French tarragon survive a UK winter?

Yes in southern England and Wales, often in the Midlands, marginally further north. Hardy to about -10°C in well-drained soil, but the main UK risk is winter wet rotting the crown. Three protection strategies. (1) Plant in gritty soil; on heavy clay, grow in a pot. (2) Cut hard and mulch the crown in autumn (10 cm of bracken, fleece, or dry compost). (3) Move pots under cover in December–February. A plant that survives one winter usually survives several.

Why has my French tarragon gone weak and tasteless?

Three usual causes. Too old: French tarragon loses vigour after 3–4 years — divide it or take cuttings to start fresh. Too rich: tarragon flavour intensifies in poor soil — stop feeding, fork in grit. Wrong tarragon: confirm it's French by Latin name (A. dracunculus sativa, not A. dracunculoides). Russian tarragon is what most people complain about — even at peak vigour it has almost no flavour.

Can I dry French tarragon?

Not really — it loses most of its flavour. Tarragon's volatile oils don't dry well. Two alternatives. Tarragon vinegar: stuff a bottle with fresh sprigs and fill with white wine vinegar — ready in 2 weeks, lasts for years. Frozen tarragon: chop fresh leaves, pack into ice cube trays with water, freeze. Drop a cube into a sauce. Either method captures the flavour better than drying.

When should I cut tarragon back?

Twice a year for kitchen use. A hard cut to 10 cm in mid-July triggers a fresh flush of strongly-flavoured leaves for late summer cooking. A final cut to 2 cm above ground in late October when foliage yellows, followed by a winter mulch over the crown. Don't prune in spring beyond removing dead stems — let the new growth establish before any cutting.

Französischer Estragon

Artemisia dracunculus

Plant French tarragon from a young plant in spring — never from seed. True French tarragon doesn't set viable seed, so any tarragon seed on sale is Russian tarragon, a related plant with almost no flavour. French tarragon is moderately hardy (RHS H4) and may struggle in cold wet UK winters on heavy soils; gritty, well-drained soil and a sunny sheltered spot are essential. Pick young shoots and leaves from May through September for the classic aniseed-tinged flavour of béarnaise sauce, chicken dishes, and herb butters. The plant gets leggy and loses vigour after 3–4 years — divide or take cuttings each spring to maintain young, strong-flavoured stock. Cut to the ground in autumn after the foliage yellows; mulch the crown in cold gardens. A single plant gives a household more tarragon than they can use.

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