How to grow Tarragon in Australia
French tarragon (Artemisia dracunculus) is a perennial herb with narrow, glossy leaves and a fresh, peppery, aniseed flavour, essential in French cooking and in bearnaise sauce. It does not set viable seed, so it is grown from divisions and cuttings. It dies down in winter and returns in spring, and it needs sun and sharp drainage.
📖 Our full guide: How to Grow Tarragon in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | March to October | |
| Northern Rivers NSW | March to October | |
| Sydney & Coastal NSW | March to October | |
| Melbourne & Victoria | September to November | Plant French tarragon divisions Sep to Nov as new shoots appear. It dies down over winter and returns in spring; sharp drainage matters more than cold. |
| Adelaide & SA | March to October | |
| Perth & WA | March to October | |
| Tasmania | September and October | Plant French tarragon divisions Sep to Oct. Dies down in winter, returns in spring. Suits cold climates well. |
| Canberra & ACT | October and November | Plant French tarragon divisions Oct to Nov as shoots appear. It dies right down in winter and returns in spring; mulch the crown and keep drainage sharp. |
| North Queensland | Not suited | Not suited. French tarragon needs a cold winter rest and rots in wet ground. Grow Mexican tarragon instead, which handles the heat and humidity. |
| Darwin & Top End | Not suited | Not suited. French tarragon needs a cold winter rest and rots in wet ground. Grow Mexican tarragon instead, which handles the heat and humidity. |
Not to be confused with: Russian tarragon, which grows from seed and is taller and hardier but has a coarse, grassy, slightly bitter flavour. Mexican tarragon, a marigold relative, has a similar aniseed taste and suits hot, humid climates.
Where to plant
French tarragon needs full sun or light shade and light, very well-drained soil. It rots in wet ground, especially over winter, so drainage matters more than cold. On clay, work in gypsum and plant on a mound, or grow it in a pot. Lean soil gives the strongest flavour.
It needs a winter rest, when the top dies down, and it does best where winters are cool.
- Melbourne, Hobart and Canberra: plant divisions in spring as new shoots appear (September to November). Mulch the crown over winter and keep drainage sharp.
- Adelaide, Perth, Sydney, South East Queensland and the Northern Rivers: plant from March to October. In humid subtropical summers, give it the sunniest, best-drained spot or a pot.
- North Queensland and Darwin: not suited, as French tarragon needs a cool winter rest and rots in the wet. Grow Mexican tarragon instead.
How to plant
- Buy French tarragon as a plant. Seed sold as tarragon is almost always the less flavoursome Russian type; check by tasting a leaf, which should numb the tongue slightly with an aniseed flavour.
- Plant in sun in well-drained soil, about 40 to 50 cm apart.
- Water in and keep lightly moist until the plant is growing, then water only when the soil dries out.
Watering and feeding
Water regularly while young. Once established, tarragon is drought tolerant and needs little extra water; let the soil dry between waterings and never leave it soggy, especially in winter.
Feed lightly, if at all. A little compost in spring is enough; rich feeding gives soft growth with less flavour.
Pruning and care through the year
- Cut back stems regularly to encourage fresh, leafy growth.
- In late autumn, cut the dying stems down and mulch the crown lightly in cold areas.
- Divide clumps every two or three years in spring to keep them vigorous, as plants lose flavour and vigour with age.
Harvesting
Pick young shoot tips from spring through autumn. The soft new growth has the best flavour. Snip tips and the plant keeps producing through the warm season.
Sprigs keep up to a week in the fridge, loosely wrapped. Tarragon loses much of its flavour when dried; it freezes better, for example chopped into ice-cube trays with olive oil. Sprigs in white wine vinegar make tarragon vinegar.
Growing in pots
French tarragon grows well in a pot at least 25 to 40 cm wide with a free-draining mix. Pots give good drainage over wet winters and can be moved somewhere sheltered.
Using it
Tarragon is a classic with chicken, fish and eggs, in bearnaise sauce, in vinaigrettes and mayonnaise, and in fines herbes with parsley, chives and chervil. Add it near the end of cooking, as long cooking dulls its flavour.
Propagation
French tarragon produces little or no viable seed. Divide established clumps in spring as new shoots appear, making sure each piece has roots and shoots, or take softwood cuttings from new growth in late spring or summer.
Companion planting
Tarragon is a good neighbour in the herb or vegie garden, as long as it gets sun and sharp drainage.
Good companions
- Most vegetables It grows happily on the sunny edge of a vegie bed.
Pests and diseases
Tarragon has few pests. Wet soil and humid, crowded growth cause most problems.
Tarragon is rarely troubled by pests.
Diseases to watch for
- Root rot Plants wilt and collapse, with soft, brown roots, in wet or heavy soil, especially over winter. Improve drainage.
- Downy mildew Pale, yellow patches on the leaves with grey growth underneath in cool, damp weather.
- Rust Small orange-brown pustules on the leaves in humid conditions.
Common questions
Can I grow French tarragon from seed?
No. French tarragon produces little or no viable seed. Seed sold as tarragon is usually Russian tarragon, which has a much weaker flavour. Buy French tarragon as a plant, or grow it from divisions or cuttings.
Why has my tarragon died back?
French tarragon naturally dies down in winter and reshoots in spring. If it does not return, the roots may have rotted in wet soil. Grow it in sharp-draining soil or a pot.
What is the difference between French and Russian tarragon?
French tarragon has the true aniseed flavour and is grown from cuttings or divisions. Russian tarragon grows from seed, is taller and hardier, but tastes grassy and slightly bitter.
Can I grow tarragon in Queensland?
French tarragon struggles in hot, humid summers and needs a cool winter rest. In South East Queensland, try it in a pot with excellent drainage. In the tropics, grow Mexican tarragon instead.
How do I preserve tarragon?
It loses much of its flavour when dried. Freeze chopped leaves in ice-cube trays with oil, or steep sprigs in white wine vinegar to make tarragon vinegar.
How often should I divide tarragon?
Every two or three years in spring, as clumps lose vigour and flavour with age.
Sources we checked: Yates: How to grow tarragon; RHS: Tarragon, grow your own.