Korbblütler (Asteraceae) (Asteraceae)
Beginning of March
Mid of March
End of March
Tarragon is a perennial, shallow-rooted herb of the composite family. Different varieties of the culinary and medicinal herb with yellow-greenish flowers differ mainly in taste: German tarragon tastes rather sweet, Russian rather spicy and French rather sweet.
Siberia and South to Central Asia
Tarragon can be sown directly or grown in seed trays. It is a light germinator, so the seeds should be lightly covered with soil at most. It thrives best in humus-rich, moist soil. Regular weed control is necessary, as tarragon is sensitive to weed pressure. German and French tarragon are propagated by cuttings, while Russian tarragon is propagated by seed. Throughout the summer, the tips of shoots can be harvested, this prevents flowering. In the first year of cultivation can be harvested continuously the tips of shoots, and from the second year of cultivation - the complete stems. Tarragon should always be kept moist in the root zone.
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