French Tarragon (Artemisia dracunculus) is the authentic culinary tarragon prized by chefs for its delicate anise-licorice flavor. Unlike seed-grown Russian tarragon which can be nearly tasteless, true French Tarragon must be propagated from cuttings to preserve its superior flavor profile. This essential herb is indispensable in French cuisine, bringing sophisticated flavor to béarnaise sauce, chicken, fish, eggs, and vinaigrettes with its subtle, refined taste.
Key Features
Superior culinary flavor – Delicate anise-licorice taste that's essential for French cuisine and gourmet cooking
True French variety – Propagated from cuttings to ensure authentic flavor, not seed-grown substitutes
Essential for classic sauces – The key ingredient in béarnaise, hollandaise, and tarragon vinegar
Versatile culinary uses – Perfect with chicken, fish, eggs, vegetables, and salad dressings
Aromatic foliage – Narrow, dark green leaves with intense fragrance best used fresh
Perennial herb – Returns year after year in zones 4-8 with proper winter protection
Culinary & Growing Tips
French Tarragon is essential for béarnaise sauce, tarragon chicken, herb butter, and vinaigrettes. Use fresh leaves for the best flavor—the delicate taste diminishes when dried. Chop finely and add near the end of cooking to preserve the subtle anise notes. In the garden, plant in full sun to partial shade (afternoon shade in hot climates) with well-drained soil. This perennial herb may die back in winter but returns in spring in zones 4-8.
Mature Size: 18-24" H × 12-18" W Hardiness: Zones 4-8 Light: Full sun to partial shade (afternoon shade in hot climates) Water: Moderate (avoid overwatering)
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