How to grow french tarragon in Australia
Also known as: Tarragon, Dragon Herb, Estragon
French tarragon is the herb that serious cooks grow and everyone else buys dried — and dried tarragon barely resembles the fresh herb. The anise-like, slightly bittersweet character of a fresh tarragon sprig is one of the defining flavours of the French kitchen: in béarnaise, fines herbes, tarragon chicken, and in compound butters. There are two things every Australian gardener needs to know about French tarragon: first, you cannot grow it from seed. True French tarragon (Artemisia dracunculus var. sativa) doesn't produce viable seed — any packet sold as "tarragon seed" will produce Russian tarragon, a flavourless weed. Always buy a cutting-grown plant from a reputable nursery. Second, French tarragon goes dormant in Australian summers and reappears in autumn — this catches many gardeners off guard when their apparently dead plant suddenly regrows.
When to plant
French tarragon is planted from nursery specimens in spring or autumn. Spring planting gives the plant time to establish before its summer dormancy. Autumn planting in warm-temperate and cool climates is equally reliable.
Not recommended. French tarragon needs a cool-to-cold dormancy period and won't thrive in year-round tropical warmth. The conditions are wrong at every season. Try growing in pots with artificial cooling or choose a different herb for tropical gardens.
Marginal. SE QLD's winters are cool enough to provide the dormancy French tarragon needs, but summers are often too humid. Plant in autumn (March–May). Grow in a well-drained position with good airflow. Pot growing allows you to move it to a cooler spot in summer.
Good conditions. Plant in spring (September–October) or autumn (March–April). French tarragon performs well in Sydney and Adelaide. Perth's dry summer aids it — humidity causes the most problems. Expect summer dormancy; the plant will die back and regrow in autumn.
Excellent conditions — one of the best herbs for Melbourne. The distinct cool winters provide the dormancy French tarragon needs, and the mild summers allow good spring and autumn production. Plant in spring or autumn. Goes dormant in summer heat; don't remove the plant.
Very good. French tarragon is one of the few herbs that actually benefits from Hobart and Canberra winters. The cool temperatures provide ideal dormancy conditions. Protect from the most severe frosts (below -10°C) with mulch. Plant in spring (October–November).
Possible in the cooler months (May–September) but challenging in extreme summer heat. Container growing allows the plant to be moved to shade in summer. The cool winter nights in arid zones actually suit tarragon's dormancy requirements.
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Buy a plant from a reputable nursery — the staff should be able to confirm it's the true French tarragon (Artemisia dracunculus var. sativa) rather than Russian tarragon. A simple test: crush a leaf and smell it. French tarragon has a strong, anise-like fragrance. Russian tarragon smells of very little.
Spacing: 40cm between plants. French tarragon grows 60–90cm tall in good conditions.
Depth: Plant the crown at soil level — do not bury the crown.
Soil: Well-draining, light soil is critical. French tarragon hates heavy, wet, clay soil — it will rot. Sandy or loamy, well-drained soil is ideal. Add grit to improve drainage in heavier soils. pH 6.0–7.5.
Division: Established plants should be divided every 3–4 years in spring to maintain vigour. Lift the clump, divide into sections (each with roots and growing points), replant at the same depth. The divisions can be potted up and shared or replanted in new positions.
Pots, raised beds, or in-ground?
Pots are an excellent choice for French tarragon — the well-draining environment of a pot suits it well, and the pot can be positioned to optimise conditions through each season. Use a pot with good drainage holes and a premium, free-draining mix. Move to part-shade in summer.
Raised beds with added grit or coarse sand for drainage suit French tarragon well. Raised beds drain faster than in-ground beds — an advantage for this herb.
In-ground in free-draining soil in a sunny, sheltered spot is fine. Avoid low-lying areas where water sits after rain.
Sunlight & water
Full sun to light afternoon shade. French tarragon prefers 6–8 hours of sun but appreciates protection from the most intense afternoon heat in Australian summers.
Water sparingly once established — this is a Mediterranean-origin herb that prefers to be on the dry side. Allow the soil to dry significantly between waterings. Overwatering, especially in summer, is the primary cause of tarragon failure in Australian gardens. In pots, excellent drainage is non-negotiable.
During summer dormancy (when the plant dies back), reduce watering significantly. The roots are still alive — they just need to stay cool and slightly moist, not wet.
When and how to harvest
The prime harvest season is spring and early summer (September–December) when the plant is in active growth. Harvest individual stems or larger sprigs by cutting just above a set of leaves.
The flavour is best before the plant flowers — flower stalks should be removed as they appear. Once the plant goes dormant in summer, harvest stops until regrowth in autumn.
Fresh tarragon wilts quickly after harvest — use immediately for best results. To store, wrap stems in a slightly damp paper towel and refrigerate for up to a week. For longer storage, freeze leaves on a tray and transfer to a bag (preserves flavour better than drying).
In cooking, French tarragon's anise flavour is delicate — add at the end of cooking rather than the beginning to preserve it. It pairs particularly well with chicken, eggs, fish, and cream-based sauces.
Common problems
Root rot in wet or poorly drained soil is the most common problem. Ensure free drainage — this is non-negotiable for French tarragon.
Summer dormancy confusion — the plant goes dormant (dies back) in hot weather. This is normal, not death. Do not remove it. Reduce watering and wait for autumn regrowth. Mark its position so you don't accidentally dig it up.
False tarragon identification — if your "tarragon" has no flavour, it's likely Russian tarragon (Artemisia dracunculus var. inodora). This is a common nursery mislabelling issue. Russian tarragon is a taller, rougher plant with no culinary value. Replace with a correctly identified French tarragon cutting from a reliable source.
Aphids on new spring growth. Spray off with water. Typically a minor, short-lived problem.
Declining flavour after several years — French tarragon can lose vigour and flavour intensity after 3–4 years in the ground. Rejuvenate by dividing and replanting, or take cuttings from the most flavourful growth.
Companion planting
French tarragon is compatible with most Mediterranean herbs — thyme, rosemary, sage, and oregano all share its preference for well-draining soil and moderate watering. These companions also share a similar growth calendar, going into partial dormancy in Australian summers.
Marigolds nearby attract beneficial insects. Parsley makes a good companion in the culinary herb garden — different growth season (parsley prefers more moisture) but a useful kitchen garden pairing.
Fennel should be avoided as a general companion due to its allelopathic properties.
Australian varieties
French Tarragon (Artemisia dracunculus var. sativa) — there is essentially only one variety of true French tarragon in cultivation, as it doesn't produce viable seed and all propagation is clonal via cuttings and division. Quality can vary between growing nurseries, but the species is consistent.
Russian Tarragon (Artemisia dracunculus var. inodora) — do not buy this. It grows from seed (a tell-tale sign it's the wrong variety), reaches 1.5m+ tall, and has no culinary value whatsoever. The crushed-leaf sniff test is definitive: French tarragon smells distinctly of anise; Russian tarragon has almost no smell.
When buying: look for a compact plant, 30–60cm tall, with slightly glossy, narrow leaves and a strong anise fragrance when leaves are crushed. If the nursery staff can't confirm it's true French tarragon, buy elsewhere.
