Tarragon Seeds – Non-GMO Heirloom

cold-tolerant, and generous with foliage you can snip all season. It forms an airy, upright clump of narrow green leaves that bring a gentle licorice note to the kitchen garden. Who it's for This one suits home cooks who want a steady supply of fresh tarragon for the kitchen, and gardeners looking for a low-maintenance perennial herb that returns year after year in colder climates. How & when to plant Start seeds indoors 6–8 weeks before your last frost, or sow directly once the soil has warmed. Surface-sow and press the tiny seeds lightly into the mix, barely covering them, as they need some light to germinate. Keep at 60–70°F and expect germination in 10–21 days. Space plants 18–24 inches apart in full sun and well-drained soil. Russian tarragon is hardy in USDA zones 4–9 and returns each spring. Harvest Leaves are ready to pick roughly 80–90 days from sowing, once plants are established. Snip sprigs from the outer stems as needed, taking no more than a third of the plant at a time so it keeps producing. Flavor is mildest on young growth, so harvest often through the growing season and cut plants back after flowering to encourage tender new leaves. Benefits & uses Fresh tarragon adds a light anise flavor to chicken, fish, eggs, and creamy sauces, and is a classic partner in béarnaise and fines herbes blends. Steep sprigs in vinegar for a homemade tarragon vinegar, or freeze chopped leaves in oil for winter cooking. In the garden its fine foliage and small summer flowers make an easy, drought-tolerant addition to herb beds and borders. Growing guide: New to this variety? Read our full guide, How to Grow Tarragon From Seed , for step by step sowing, spacing, and harvest tips.