Taragon is a culinary herb with a distinctive, strong, slightly sweet, anise-like flavor. The fresh leaves are often added to bouquet garni and vinegar.
Fresh or dried leaves are also used in small quantities (because of their strong, dominant taste) in omelets, salads, fish dishes, poultry, meat dishes, cold sauces, salad dressings, and herb butter. The gray-green, narrow, delicate leaves are harvested just before flowering. This semi-hardy annual requires a sunny, sheltered location. In medicine, tarragon is known for its appetite-stimulating and indigestion-relieving properties. Height: 100 - 120 cm.
Indoor sowing: March - April
Outdoor sowing: May - June
Sowing depth: shallow
Germination: 14 - 21 days
Germination temp.: 15 - 20 °C
Plant distance: 30 cm
Plant position: sunny till half shade
Harvest period: June - August
Sow indoors from March on, don't cover the seeds because taragon is a lightgerminator. They also need a lot of warmth. Plant outdoors, 30 cm apart, when there is lo longer any danger of nigthfrost in May. Put on a sunny spot with some shade and very good drainage.
Sow outdoors from the middle of May on, when there is no longer any danger of nightfrosts. Sow in rows 30 cm apart and rake the seeds in gently. Thin to 20 - 25 cm apart, when the seedlings are about 5 - 7 cm tall. Taragon needs a sunny spot with some shade and a very good drainage. Harvest when needed some leaves. The stalks have also a lot of flavour.
