My research has returned a number of different
sizes that tarragon reportedly can grow to, from
two to three to five (or more!) feet high. My
own experience with this hardy perennial is that
it averages out to two to three feet. It puts
out woody stems that grow upwards like shoots
and are covered with narrow, pale green leaves,
making it quite a striking bushy plant for the
herb garden. As mentioned, it really doesn't produce
flowers that mature, although little clusters
of pre-flowers are common.
Tarragon should be grown in a sunny, well-drained
area, and works very well in a raised bed with
excellent drainage. Water it regularly during
the growing season, but don't over-water (or overfeed,
which will lead to "floppy" growth --
feeding once midsummer is usually enough). The
plant tends to spread slowly and should be divided
every 3-4 years in early spring or fall. It should
also be cut back in autumn, and covered with straw
if your area suffers from hard frosts (a very
hardy plant, it should winter fine regardless,
but an ounce of prevention...).
Uses
For some reason, I've always had an affinity
for tarragon, and usually drag it out when I feel
like making a special culinary statement. It works
very well in salad dressings, or for use with
egg dishes, chicken or fish. Tarragon is popular
in mayonnaises, and is the star ingredient in
Béarnaise sauce. It is also widely found
in vinegars and oils, which is also a primary
way of preserving the herb, as drying it really
deadens a lot of the flavoring. One way to preserve
the herb is to pack it in vinegar, then use the
pickled leaves as you would fresh. Whatever you
use it in, always start with small amounts, as
tarragon can quickly overwhelm a dish, dressing,
etc.
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Traditionally
thought to be able to guard against dragons and snakes,
tarragon (Artemisia dracunculus) is best known today
as one of the French "fines herbs" (along
with chervil, parsley and chives).