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Artemisia, Genus, dracunculus, Species,

Genus & species

French tarragon

Asteraceae

Central Asia, southern Russia (species); French tarragon is a sterile culinary selection

Deer Resistant Drought Tolerant Fragrant (moderate)Container Friendly

SunFull Sun – Part Shade

WaterLow · drought-tolerant

HardinessZones 4–9

Overview

Artemisia dracunculus (French tarragon) is a bushy, rhizomatous perennial herb in the daisy family (Asteraceae) reaching 18–36 inches (45–90 cm) tall with a 12–18 inch (30–45 cm) spread. Stems are slender, branching, smooth, green to brownish. Leaves are narrow, linear to lance-shaped, 1–3 inches (2.5–8 cm) long, smooth, glossy, dark green, with a strong anise-like aroma and flavor when crushed — the flavor is the defining characteristic. French tarragon is a sterile clone that does not produce viable seed; it is propagated exclusively by division or stem cuttings. This distinguishes it from Russian tarragon (A. dracunculus var. inodora), which produces seed but has minimal flavor. Flowers are tiny, greenish-yellow, in small nodding heads, but French tarragon rarely flowers in cultivation and never sets seed. Rhizomes spread slowly, forming a gradually expanding clump. Winter dormancy is complete; top growth dies back entirely in fall. Requires a cold dormancy period (vernalization) and does not perform well in warm-winter climates. In the Pacific Northwest, the cool winters and moderate summers produce foliage with strong flavor.

Native Range

The species Artemisia dracunculus is native to central Asia and southern Russia, occurring in dry grasslands and steppe from 3,000–10,000 feet (900–3,000 m). French tarragon is a sterile culinary selection with no natural distribution; it exists only in cultivation and is propagated by division or cuttings.

Suggested Uses

Used in herb gardens, kitchen gardens, balcony containers, and windowsill plantings. The essential culinary herb in French cuisine (béarnaise sauce, fines herbes, tarragon chicken, tarragon vinegar). Container culture in 3+ gallon pots is standard for balcony and patio herb gardens. Planted in dedicated herb sections of vegetable gardens. The sterile clone propagation and taste-test identification are taught in herb identification courses.

How to Identify

Distinguished from Russian tarragon (A. dracunculus var. inodora) by the strong anise flavor (versus bland or slightly bitter), the glossy dark green leaves (versus paler, duller), and the inability to produce viable seed (versus seed-producing). The taste test is definitive: chew a leaf — French tarragon has an immediate, strong anise-like numbing sensation; Russian tarragon tastes like grass. Distinguished from other Artemisia species by the narrow, smooth, glossy leaves (versus silvery, hairy, or finely divided in other species like A. absinthium or A. ludoviciana).

Appearance

Size & Dimensions

Height1'6" - 3'

Width/Spread1' - 1'6"

Colors

Flower Colors

Foliage Colors

Fall Foliage Colors

Bloom Information

Bloom Period

~2 weeks

Flowers: August–September

Summer Fall

French tarragon rarely flowers in cultivation. When flowers appear (August–September), they are tiny, greenish-yellow, in small nodding heads on branch tips, producing no viable seed. The lack of flowering and seed production is a confirmation of true French tarragon; if the plant flowers freely and sets seed, it is Russian tarragon.

Detailed Descriptions

Flower Description

Greenish-yellow (rarely produced in French tarragon)

Foliage Description

Dark green, narrow, linear to lance-shaped, smooth, glossy; strongly aromatic with anise-like flavor

Growing Conditions

Sun Requirements

SunFull Sun SunPartial Shade

Requires 5-10 hours of direct sunlight daily

• Full Sun: 6+ hours of direct sunlight

• Partial Shade: 3-6 hours of direct sunlight

• Full Shade: Less than 3 hours of direct sunlight

Soil Requirements

pH Range6.0 - 7.5 (Neutral to alkaline)

3579

Soil Types

loam sand

Drainagewell drained

Water & Climate

Water Needs

Low

Frost Tolerance

hardy

Drought Tolerance

Drought tolerant when established

Care & Maintenance

Care Guide

Plant divisions or rooted cuttings in spring after the last frost, spacing 12–18 inches (30–45 cm) apart in well-drained soil. Soggy winter soil is the primary cause of death; raised beds or gritty, fast-draining soil improve winter survival. Full sun produces the strongest flavor. Harvest stems throughout the growing season, cutting back to 6 inches (15 cm) to encourage bushy regrowth. Divide clumps every 3–4 years in spring to maintain vigor — the center of the clump tends to die out with age. In containers, use at least a 3-gallon pot with fast-draining potting mix. Mulch lightly over winter in USDA zones 4–5 for root protection.

Pruning

Cut all dead stems to ground level in early spring (March–April) before new growth emerges. Harvest-prune throughout the growing season by cutting stems back to 6 inches (15 cm), which encourages bushy regrowth and delays any tendency toward flowering.

Pruning Schedule

Prune: March–April

early spring

Container Growing

Suitable for container growing

Minimum container size: 3 gallons

Toxicity

Non-toxic

Planting Guide

Planting Methods & Timing

Planting Method

transplant

Days to Maturity

120–150 days

Plant Spacing

24 inches

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