Aromatic estragon for culinary gardens
This category gathers Tarragon Seeds selected for aromatic foliage and dependable growth, bringing the classic anise-like flavor associated with fines herbes to kitchen garden herbs and borders. Known widely as Estragon, the tarragon herb is a hardy, herbaceous perennial valued for tender culinary leaves and a refined, grassy character. Within Artemisia dracunculus, seed-raised strains often echo Russian tarragon, appreciated for vigor and resilience, making a practical French tarragon alternative where reliable seed performance is desired. In mixed plantings, these Dragon herb selections contribute texture and a soft late-season flowering display, supporting diverse planting schemes in borders and edible landscapes.
For ease of cultivation, Tarragon Seeds suit well-drained, light to moderately fertile soil in full sun to light shade, with care taken to avoid waterlogging. Sowing can begin indoors in late winter to spring, with planting out after the last frost; in mild climates, late summer to early autumn sowing may be possible. Naturally drought tolerant once established, this perennial herb fits container herb gardening particularly well, thriving in pots where sharp drainage keeps roots healthy. As plants mature, upright stems and fine foliage offer a neat habit that integrates neatly with companion planting, herbs, and compact ornamentals, maintaining a tidy, productive presence through the growing season.
In the kitchen, Tarragon Seeds lead to plants prized for fresh harvests: harvesting tarragon leaves young captures the most delicate aroma for sauces, dressings, vinegars, and classic pairings with eggs, seafood, and poultry. Regular trimming encourages bushy growth and a steady supply of culinary leaves. For long-term stands, clumps can be renewed by gentle root division in spring to keep plants vigorous. Whether grown as true borders or as a container feature, these Tarragon plant seeds anchor herb collections with a refined fragrance and clean, savory character that complements a wide range of dishes.
Artemisia dracunculus
This navigator lists related herb categories around tarragon seeds. It includes the main herbs collection, culinary and aromatic themes, hardy and drought-tolerant selections, and infusion-friendly options. It also highlights companion perennials such as marjoram, thyme, oregano, and sage, useful for flavor pairing and garden structure across borders, pots, and kitchen plots.
Artemisia dracunculus
An herbaceous perennial with anise-like flavor, tarragon thrives in full sun to light shade and well-drained, light to moderately fertile soil; avoid waterlogged spots. Start Artemisia dracunculus seeds indoors from late winter to spring and transplant after the last frost; in mild climates, late summer to early autumn sowing may be possible. Keep evenly moist for germination, then water sparingly, allowing the top layer to dry between waterings. Space plants 30–45 cm apart to promote airflow; mature clumps reach about 60–90 cm tall. Pinch regularly to encourage bushy growth, and harvest young culinary leaves throughout the season. In containers, use a gritty mix and ensure sharp drainage.
- Seed-grown plants are typically Russian tarragon; for classic fines herbes character, propagate French tarragon by root division or consider Mexican tarragon (Tagetes lucida) as a warm-season alternative.
- Avoid heavy feeding; lean, well-drained soils and plenty of light favor sturdier growth and better aroma.
- Once established, it is relatively drought tolerant; water deeply but infrequently, especially in cool periods.
- In damp winters, prioritize drainage over insulation; cut back after dieback and divide clumps every few years to maintain vigor.
- Suitable for container herb gardening; choose a free-draining potting mix with added grit and a pot with ample drainage holes.
- Edible foliage: harvest tender shoots and leaves as needed; frequent picking encourages new growth and fresh culinary leaves.
How do I grow tarragon from seed successfully?
Tarragon seeds are very fine, so use a free‑draining seed compost and sow on the surface or cover only lightly. A warm, bright spot helps; steady moisture without waterlogging is key. Germination can be slow and uneven, so be patient and avoid letting the mix dry out completely. Once seedlings are large enough to handle, move them into individual cells. Grow on in full sun to light shade, then harden off before planting into well‑drained, light to moderately fertile soil in the kitchen garden or an herb bed.
When should I sow tarragon seeds after the last frost?
Indoor sowing is suited to late winter through spring so plants are ready to transplant once all risk of frost has passed. Set them out after the last frost when days are reliably mild and soils are workable. In areas with long, mild autumns, a late summer to early autumn sowing may be possible so young plants can establish before sustained cold arrives. In all cases, avoid cold, waterlogged ground and protect tender seedlings from late cold snaps.
Should I start tarragon seeds indoors or direct sow them?
Because the seed is tiny and benefits from consistent warmth, starting indoors commonly gives better results. Provide bright light, gentle airflow, and even moisture, then transplant carefully once seedlings are sturdy. Direct sowing can work where springs warm quickly: wait until after the last frost and when the soil is free‑draining and has begun to warm. If direct sown, keep the surface evenly moist for emergence and thin gradually to the final spacing to avoid shock.
What spacing do tarragon plants need, and how tall do they grow?
Give tarragon room for airflow and harvesting access by spacing plants about 30–45 cm (12–18 in) apart. Mature plants typically reach 60–90 cm (24–36 in) in height with an upright, airy habit. It behaves as a herbaceous perennial, often dying back in winter and resprouting in spring. In colder conditions, mulching the crown after the growing season can offer extra protection. Avoid cramped planting and excessive fertility, which can lead to floppy growth.
Russian vs. French tarragon—what’s the difference for seed growers?
Most seeds labeled “tarragon” are Russian tarragon (Artemisia dracunculus), which grows readily from seed and forms a vigorous, hardy herb with a milder, less complex anise‑like flavor. French tarragon, valued in fines herbes for its aromatic culinary leaves, rarely produces viable seed and is commonly propagated by cuttings or root division instead of from seed. Some gardeners also consider Mexican tarragon (Tagetes lucida) as a seed‑grown alternative with a similar flavor profile, though it is a different species.
Can tarragon grow well in containers, and how should I care for potted plants?
Yes—tarragon makes a reliable container herb when given excellent drainage. Choose a pot with ample drainage holes and a free‑draining mix (add grit or sand if needed). Position in full sun to light shade. Water thoroughly but let the top layer of compost dry slightly between waterings; prolonged sogginess can cause root problems. Feed sparingly to avoid overly lush, floppy growth. A single plant per medium‑to‑large pot suits the 60–90 cm mature height. Trim lightly to keep bushy and refresh the compost or divide as plants age.
Seed lots are sourced from established producers and supplied in accordance with applicable quality and phytosanitary requirements. Germination and purity are batch-tested under controlled conditions; packing and storage are managed to protect viability. Labelling follows current regulatory expectations. Guidance here is general and may vary with microclimate, soil, hardiness zone, and hemisphere. For cultivation, timing, or treatment details, consult the specific product page, as supplier specifications and handling notes are provided for each item.
Aromatic estragon for culinary gardens
Many tarragon seeds produce a hardy, aromatic perennial noted for subtle anise-like notes. Most seed-grown strains are Russian tarragon; French types are commonly propagated from divisions, so check labels if a specific flavor profile is desired. Sow indoors 6–8 weeks before the last frost or direct sow after soils warm. Surface-sow or cover very lightly, as light aids germination; maintain 18–22°C and steady moisture for 10–21 days. Transplant to well-drained soil in full sun to light shade, spacing 30–45 cm. Avoid waterlogged sites and excessive fertility, which can mute flavor. Pinch tips to encourage a bushy habit and harvest young shoots regularly. Plants become moderately drought tolerant once established, but consistent moisture supports tender growth. In colder winters, mulch crowns to protect dormant roots; in mild climates, autumn sowing may be possible. Suitable for containers with free-draining mix. Remove flowering stems to keep leaves tender through the warm season. Category: Herbs Seeds.
€4,95
