Cultivation of tarragon in the orchard

One more aromatic to add to the medicinal and aromatic garden, tarragon. Widely used in practically all western kitchens (especially in Europe), so let’s see how to take care of it in a vegetable garden, aromatic garden or a simple flowerpot.

At the end we give you a surprise so you can chop yourself and grow tarragon in your garden . Be patient and read from the beginning!


We are used to the fact that many species are native to tropical and subtropical places and we tend to have limitations in terms of climate, especially when considering their cultivation.

Well, tarragon is one of those plants, which although it is not an exquisite avocado or mango, it is part of European cuisine in its broadest sense, and its origin is found in the area of ​​Central Asia, Siberia, Russia, etc.

The concrete origin is somewhat indeterminate.

Therefore, we can consider its outdoor cultivation without problems, taking into account 4 caveats if we want to bring the plant to fruition.

Inside the tarragon we will find different types commonly called French or Russian tarragon among others.

The differences are intensity and aroma and the one that takes the medal for distinction is usually French for its intense, aniseed and fine flavor and aroma, typical of many of the herbs they use in their kitchen.

If you want to enjoy your own tarragon right now we have doubts.



Tarragon normally has some resistance to cold climates, although frost can cause serious damage.

However, if we have tarragon in an orchard with cold winters, it is very likely that it will suffer or cannot stand it.

It is recommended to cover it with something like a greenhouse or protect it with other aromatics. It is advisable to use a pot for a while until the plant develops in order to protect it during the winter.

Later we can try to take it to the orchard or aromatic garden.

Prefers to be sunny although tolerates semi-shady conditions . If it is too shady it will wilt.


We just have to take into account that the type of soil is a soil with good drainage.

If it gets flooded, we will have problems. It is not a plant with a strong root, so in that aspect we will have to be careful.

Otherwise it is a very adaptable plant to different soil conditions, even the poorest. It tolerates pH well, preferring it a little acidic.


It is not a plant that stands out for its rusticity in terms of droughts. You have to be somewhat aware of watering especially in hot months.

With a periodic drip irrigation we will avoid possible flooding. Frequencies in summer every 2 or 3 days is usual. In winter lower the frequency.


There will come a time when you delight guests with a delicious tarragon-roasted chicken or a fish with tarragon sauce and they will ask you where the dish got that aroma from.

And you will say triumphantly: I have my own tarragon plant that I grow and that’s how the dishes come out.

Then more than one will tell you to give him a little that he wants to try it too. If not, you can give it a little per cutting or make a division of clumps and everyone is happy.


Like any spice that you want to enjoy all year round (especially in winter), we must proceed to dry it.

Everything has a but and that is that tarragon is a spice that loses a lot of aroma when dried. A while ago we were talking about the difference between fresh basil and dried pot basil .

We agreed that the quality and intensity of the aroma between one and the other was like water to wine. The same thing happens to tarragon and even, I would say that with more intensity.

It can lose all the aroma completely. Try to use it fresh whenever you can. You will notice the difference. Don’t worry if you think you are removing too many leaves.

It will grow stronger and give you more and more. You will end up distributing to family and friends.

Something with which you can be quite surprising could be the following recipe designed by Ferrán Adriá himself and in which the importance of fresh tarragon is vital:



For the tarragon water:

  • 75 g. tarragon leaves
  • 500 g. of water
  • 200 g. of water

For the base syrup:

  • 50 g. of sugar, 50 g. of water

For the frozen caipirinha pill:

  • 75 g. of previously prepared base syrup
  • 65 g. of tarragon water previously prepared
  • 80 g. white rum
  • 90 g. of water
  • 100 g. lemon juice (strain the pulp)


For the tarragon water

  • Bring the 500g to a boil. of water and blanch the tarragon leaves for 10 seconds.
  • Drain and quickly cool in the 200 g. of water and ice.
  • Drain and blend in an American glass, thermomix or blender with 75 g. of the water in which the tarragon has been cooled.
  • Strain and set aside for later.

For the base syrup

  • Mix the water with the sugar and bring to a boil over medium heat. Go stirring. Remove from heat and let cool.

For the frozen caipirinha pill

  • Mix all the ingredients once cooled.
  • Fill into flexipán molds. Put in the freezer. If you don’t have flexipán molds, they can serve you ice cubes with small alveoli but it looks much better with flexipán. The size and shape of the molds is up to you to choose. I recommend that they are not very big (not like a standard ice).

Unmold them carefully on a tray, dish or plate that has been in the freezer for a long time and it will not take long to consume!

I don’t think there is a better way to enjoy our tarragon plant!

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