Tarragon Herb Seeds, Perennial

Add a fragrant, useful perennial to your herb garden with tarragon. Its slender leaves bring a sweet, anise-like flavor to fish, meats, vegetables, sauces, and infused vinegar. Harvest sprigs fresh through the season, or dry them to keep this distinctive flavor close at hand.

At a glance

• Plant: Tarragon (Artemisia dracunculus)
• Growth habit: Perennial herb
• Days to maturity: Approximately 85 days
• USDA hardiness zones: 4–9
• Available sizes: 100, 1,000, 3,000, or 10,000 seeds

Start from seed

Sow seeds indoors 6–8 weeks before the last expected frost. Scatter them thinly on the surface of a flat, press into the soil, and cover lightly. Keep the flat around 65–70°F and out of direct sunlight until germination. Tarragon seed is very small, so handle it gently. Transplant outdoors after frost danger has passed, spacing plants 24–30 inches apart.

Grow and care

Plant in full sun or light shade with well-drained soil. Tarragon grows best when the soil is not kept soggy; established plants tolerate dry conditions, while overwatering can contribute to root problems. Trim plants to encourage fresh growth. This herb can attract bees and butterflies to the garden.

Harvest and enjoy

Begin picking leaves when the plant is about 6 inches tall. For the best flavor, harvest in the morning after the dew has dried. Snip individual leaves or cut stems just above the ground to encourage regrowth. Use the leaves fresh or dry bundled stems upside down in a dark, dry place for about two weeks, then strip and store the leaves in a cool, dry place.

From garden to kitchen

Keep a few aromatic leaves ready to brighten sauces, vegetables, fish, meats, or vinegar. A steady supply of fresh tarragon makes everyday cooking feel a little more considered, and dried leaves help carry that flavor beyond the growing season.