Tarragon is an herb found in many kitchens. With its peppery flavor, it adds flavor to foods during cooking. This herb is a native plant from southern Russia and western Asia. It is hardy in U.S. Department of Agriculture zones 4 thorough 9. But no matter which zone you reside in, you can grow tarragon in a container in the house. The height of tarragon can reach is 2 to 4 feet, with a spread of 2 to 3 feet. You can use fresh tarragon in your recipes. Tarragon can also be harvested and frozen or dried until ready to use at a later date.
The easiest way to propagate tarragon is from cuttings. Before you gather the cutting, you may want to make sure which variety of tarragon you are getting.
Choose the Variety
Decide on which tarragon you want to grow. There are several different types. Most chiefs prefer French Tarragon. They consider this one as the “real culinary” herb. If you are unsure if the tarragon you have is French tarragon, do a taste test. The leaves will have an anise flavor and it can make your mouth feel numb.
Russian tarragon is like French tarragon, but most culinary chiefs’ term this one as the “imposter” herb. When you taste the leaves, you will still taste anise flavor, but it will be very mild and it won’t have as big a numbing effect.
Spanish, winter, Texas and Mexican tarragon are all the same plant in the marigold family. If you cannot find French tarragon, try to find one of these varieties for a good tasting substitute.
Examine the tarragon plant early in the morning. This is the best time to gather your cuttings. Using a sharp knife, scissors or razor blade, cut healthy stems right below the leaf node. The leaf node is where the leaf emerges from the stem. Each stem should be 4 to 6 inches long. Remove all the lower leaves on the bottom third of the stem, but the top section must have three or four leaves. Place the cut end of the stems in a damp paper towel. This keeps them from drying out before you plant them. You can place the paper towel in a plastic baggie to keep the paper towel and cuttings moist, but do not seal the baggie shut.
Prepare the Pots
Gather 4-inch pots. You will need one pot for each cutting. Cover the drainage holes at the bottom with a coffee filter, shard, or small rocks. Fill the pots with well-drained potting soil. Water the soil, moistening it thoroughly.
Remove a stem from the paper towel. Dip the cut end in water. Tap the stem to remove the excess water and then dip the wet end in rooting hormone. Tap the stem again to remove the excess rooting hormone.
With the blunt end of a pencil or a dibble, form a hole in the soil. Insert the stem end with rooting hormone into the hole. Gently firm the soil around the stem with your fingers to help hold it upright. Repeat this process for each cutting you want to start.
Place the pot in a clear plastic bag, but leave the bag open to allow for air circulation. Find a bright window to place your cuttings. Do not put them in direct sunlight or the heat will cook the cuttings, not help them to root.
Watering and After-care
Every day, check the soil for moisture. The soil needs to be kept moist, but not soggy or the cuttings will rot. Begin watching for new growth after a month. This will be an indication that the cuttings have rooted. Remove the plastic bag. You can now transplant them in the garden or continue to grow them in pots. If planting them outdoors, only do so when the temperatures are warm. Space the plants 1.5 to 2 feet apart.
