Tarragon is a hardy perennial that becomes a woody shrub, normally about three tall.
Tarragon (Artemisia Dracunculus), is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America. The plant is cultivated for culinary and medicinal purposes in many lands. It is long, slender, dark green leaves that have a strong, slightly licorice-like flavor that you either enjoy or you don’t.
People normally love it in salads, in sauce béarnaise, in vinegar, and many other ways too. Ideally, like to have a big plant in the garden. So that it can harvest great gobfuls of it in summer, plus one or two potted plants inside for winter. You should buy only plants labeled French plants. The plant market has been infiltrated by a Russian variety that, while a vigorous plant, has little or no real tarragon flavor.
Well, if you want to grow this plant then prefer full sun but will take some shade as well. It grows best in very well-drained slightly sandy, alkaline soil. If your soil is heavy and wet, make a raised bed and mix plenty of organic matter into it. In very hot climates the plant may go dormant in summer.
Cold climates cut the plants back in the fall. If it gets extremely cold where you live, mulch with evergreen boughs or salt hay. Unlike Russian tarragon, French tarragon is not grown from seed. This plant is one of the four fine herbs of French cooking and is mostly suitable for chicken, fish, and egg dishes.
Moreover, you need to purchase a plant or obtain a division or a stem or root cutting from a friend. Dividing your plants every few years will keep them vigorous and also keep the flavor strong. To bring these plants indoors pot them up and let them sit in freezing weather for a few weeks. Therefore, cut leaves for dying at a time when it is not rainy or humid, by hanging them upside down in a paper bag or in a dark, airy place.
Store the leaves in airtight jars. Freeze in plastic bags or containers or as tarragon butter. Make tarragon vinegar, but try to keep a pot of fresh tarragon around all the time if you are a tarragon lover, because it tastes best fresh.