Tarragon grows best in medium moisture, well-draining soils in full to partial sun. Artemisia dracunculus is most often used in dishes that feature tomatoes, mushrooms, and light proteins. It can also be used as an ingredient in herbal vinegars or salad dressings. Leaves can be collected at any point in the growing season and used either fresh or dried.
A shrub-like herb characterized by its many light green lance-shaped leaves, tarragon is a member of the Asteraceae family. It grows up to 24 inches tall and will bloom tiny greenish-white flowers along its narrow panicles during the summer. Artemisia dracunculus is a robust plant, but it is susceptible to root rot if over watered.
Tarragon can be grown by seed or division of established plants. To grow by seed, plant directly into prepared pots indoors a couple of weeks before the last frost date. Seedlings should sprout within a week or two. Once the young plants reach a few inches and the last frost date has passed, they can be transplanted outdoors to freshly tilled soil.