If you are going to grow tarragon in your own garden for use in the kitchen, it is important to research the different varieties beforehand in order to make an appropriate choice.
Tarragon (Artemisia dracunculus) belongs to the daisy family (Asteraceae). Three different varieties of the perennial herb can be found in our gardens. What these are called, the characteristics in which they differ and whether there are also varieties with special properties are explained below.
Hint: The variety is a rank in taxonomy used for plant lines that differ only slightly from the parent species. There can be different varieties of a plant species. Although these differ in appearance and other properties, they are still related enough to be crossable.
Russian tarragon (Artemisia dracunculus var. inodorus)
The Russian tarragon is not quite as intense due to a certain composition of the ingredients in the seasoning, but it develops a rather tart taste. It mainly contains the plant substance sabinene, which does not cause the typical aromatic taste. This is caused by the estragol, which is contained in large quantities in German and French tarragon. This is also reflected in its name: inodora (Latin) means "odorless". That's why it's not cultivated or sold that often. However, this variety can convince with a good frost hardness and is therefore ideal for planting in beds. Another great advantage of the Russian tarragon: It is the only variety of tarragon that can be propagated from seeds. This is usually easier and, above all, cheaper than propagating plants from cuttings. In general, this variety is very undemanding and vital - however, heat and drought can cause bitter substances in the plant. The Russian tarragon unfolds its full aroma if it is left in the same place on barren soil for several years.
Artemisiadracunculus var. inodorus ˈSamiraˈ: This Russian variety is characterized by a piquant, tart taste. It is frost-resistant and can be planted in pots or beds 15 x 15 cm apart. The soil should be loose, permeable and rich in humus and lime.
French Tarragon (Artemisia dracunculus var. sativus)
This representative of tarragon has the most intense aroma, which is also due to its long-term cultivation and selection by humans. The French tarragon is known as a component of the famous Bernaise sauce. It thrives best in a warm, sheltered spot. This variety is slightly more sensitive to frost than the Russian tarragon and is therefore more suitable for pot cultivation. In winter, it can either be stored in a frost-free location or wrapped in a protective layer of fleece and placed against the wall of the house. In the field, it should definitely be covered with brushwood or fleece. Since the French tarragon is infertile and therefore does not produce germinable seeds, it can only be propagated by cuttings. These are cut in spring and summer, alternatively the division of the plants in spring is possible.
Artemisia dracunculus var. sativus ˈPeppercornˈ: The ˈPeppercornˈ variety has a pleasantly spicy taste and prefers a sunny, sheltered location. It can reach a maximum height of about 60 cm.
German Tarragon (Artemisia dracunculus var. thuringiae)
The German tarragon is a worthwhile compromise between the aforementioned varieties. It falls between the two in terms of aroma. This also applies to its frost resistance - it usually gets through the winter unscathed without protective measures. Even after frost damage, it drives out again reliably. In addition to a loose and permeable soil, regular watering is necessary in dry periods. However, as with all varieties, waterlogging should be avoided. With regard to propagation, the same applies to the German tarragon as to the French tarragon: it does not form seeds and can therefore be propagated either by cuttings or by division.
Artemisia dracunculus var. thuringiae ˈBaden Badenˈ: This variety has an aniseed, bittersweet taste Taste. The growth of ˈBaden Badenˈ isstronger and more robust than that of the French tarragon. The site requirements are the same and its height is 40 to 70 cm.
Tip: After choosing a variety or variety, it's time to plant the tarragon. It is best to use a peat-free organic soil such as our permeable and low-nutrient Plantura organic herb and seed soil. Due to their optimal composition, waterlogging, which could reduce the winter hardiness and aroma development of your herb, is avoided.
After planting out the selected tarragon variety, it is important to find out how to care for the tarragon.