The Ultimate Guide to Harvesting Tarragon

Are you a fan of French cuisine and looking to elevate your dishes with the sweet, anise-like flavor of tarragon? Well, you’re in luck! Tarragon is a cold-hardy perennial herb that’s not only easy to grow but also a versatile addition to a wide range of recipes.

In this comprehensive guide, we’ll walk you through everything you need to know about harvesting tarragon successfully. From when to pick for peak flavor to ways to store the surplus for later use, we’ve got you covered.

So, grab your gardening tools and let’s dive into the world of tarragon harvesting!

Why Grow Tarragon?

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Tarragon is a flavorful herb rich in essential oils that can enhance the taste of eggs, poultry, seafood, tomatoes, and more. Whether you’re a beginner gardener or an experienced herbalist, tarragon is a great choice for your garden. It’s low-maintenance, thrives in various growing conditions, and provides a bountiful harvest.

How to Harvest Tarragon

When to Pick for Peak Flavor

To ensure the best flavor, it’s essential to harvest tarragon when its essential oils are at their peak. Typically, the ideal time to harvest is in the morning, after the dew has dried but before the leaves are exposed to the sun. This is when the essential oils are most concentrated, resulting in maximum flavor.

Start Early

As one of the first herbs to emerge in spring, tarragon can be harvested early in the season. You can begin by pinching out the growing tips when the stems are at least four to five inches tall. This early growth is tender and green, making it easy to pinch by hand.

Continue to pinch out tender tips throughout early spring as needed, ensuring that you only take the top one-third of leafy growth. As the plant matures, you can use a sharp, sterile knife or garden scissors to cut back taller, fibrous stems to about five or six inches.

A Midseason Shear

During the peak growing season, tarragon benefits from a midseason shear to encourage continuous leaf production. To do this, shear back one-half of your plants at a time, cutting the stems cleanly to five or six inches.

By staggering the shearing process and harvesting the remaining stems as needed, you can ensure a steady supply of fresh leaves throughout the hot months of summer. This practice promotes regrowth and prevents the plant from going to seed prematurely.

The Final Cut

As the growing season comes to a close, it’s time for the final harvest. About one month before the first frost date, shear the entire plant to four inches. This late-season shearing helps prevent new growth that could be damaged by early frost and prepares the plant for winter dormancy.

How to Store the Surplus

When you find yourself with an abundance of tarragon, there are several ways to preserve the surplus for future use. Here are some methods you can try:

Fresh

Keep fresh stems in the refrigerator in a small glass of water for up to two weeks.
Alternatively, wrap stems in a damp cloth or paper towel and store in a plastic bag in the fridge.

Drying

Bundle cut stems loosely with garden string and hang them in a dark, dry, and warm place until dry.
Strip the dry leaves from the stems and store them in a glass container in a cool, dark cupboard.

Freezing

Strip leaves from the stems, mince them, and freeze them in ice cube trays.
Store the frozen cubes in airtight containers in the freezer for up to six months.

In Vinegar

Place tarragon sprigs in a jar with your favorite vinegar and let them infuse for a few weeks.
Strain the vinegar and store it in a cool, dark place for up to six months.

Nonstop Flavor

With proper harvesting techniques and storage methods, you can enjoy the sweet, anise-like flavor of tarragon from spring to fall. By incorporating regular pruning, midseason shearing, and final cuts, you can maximize your harvest and savor the taste of fresh tarragon in your dishes.

How do you use your tarragon harvest? Share your favorite recipes and tips in the comments below!

For more herbal gardening advice, be sure to check out these helpful guides: