Artemisia dracunculus - French Tarragon - Cotswolds Grown Culinary Herbs

This aromatic herb produces slender, upright stems with narrow, bright green leaves that have a distinctive aniseed flavour. Artemisia dracunculus, known as French Tarragon, is a staple in many classic dishes and herb blends. With its elegant, wispy foliage and compact form, it’s just as at home in ornamental borders as in a kitchen garden or container.

Artemisia dracunculus, commonly known as French Tarragon, is celebrated for its culinary uses and delicate texture. Though rarely flowering in the UK, it brings elegant greenery and essential flavour to any herb garden.

Scientific Name
Artemisia dracunculus (from Latin dracunculus, meaning “little dragon”, likely referring to the serpentine roots or pungent flavour)

Synonyms
Estragon

Common Name
French Tarragon

Origin
Native to southern Russia and western Asia; cultivated widely in France for culinary use

Pruning Tips
Snip regularly through summer to encourage bushier growth and maintain a tidy shape. Cut back completely in autumn as the plant dies down

Wildlife Value
Low wildlife value, though dense growth can offer shelter for insects

Positioning
Full sun in a sheltered spot; ideal for herb beds, raised beds, or containers

Water
Keep soil lightly moist but not wet; drought tolerant once established but benefits from regular watering in hot weather

Soil
Free-draining soil is essential – thrives in sandy or loamy conditions. Avoid heavy, wet soils

Food
Feed every 4–6 weeks during the growing season with a balanced liquid feed

Pet-safe
Generally non-toxic to pets, but large quantities may cause mild gastrointestinal upset

Sprouts Top Tips
French Tarragon doesn’t set seed, so must be propagated by division or cuttings. Divide every 2–3 years in spring to rejuvenate plants and ensure the flavour remains strong.