Why the best tarragon for your kitchen is impossible to grow from seed

Gardening · Published 3 October 2026 Swipe more like this →

In short: If you want the true, anise-scented French tarragon for your cooking, do not look for seeds. This culinary staple is sterile and must be propagated through cuttings or root division. Russian tarragon, while easy to grow from seed, lacks the complex, licorice-like flavor that defines the classic French variety.

Tarragon, or Artemisia dracunculus, is a perennial herb with a name derived from the Latin for 'small dragon,' likely referring to its coiled root clusters or slender, tongue-shaped leaves. While the plant is native to regions spanning Siberia, Central Asia, and North America, two distinct varieties dominate the culinary world. French tarragon (A. dracunculus 'Sativa') is the gold standard for chefs, prized for its warm, aniseed aroma and peppery, bittersweet flavor. In contrast, Russian tarragon (A. dracunculus 'Inodora') is a more vigorous, hardy plant that grows up to 1 meter tall, but it is widely considered inferior due to its grassy, bitter profile and lack of the essential oils that give the French variety its signature taste.

The chemical secret behind French tarragon’s superiority is methyl chavicol, also known as estragole. This phenylpropanoid can make up to 82 percent of the essential oil in French tarragon, providing its characteristic licorice-like notes. Russian tarragon contains only negligible amounts of this compound. Beyond the kitchen, these essential oils have been studied for potential antibacterial, antifungal, and antioxidant properties. Traditional medicine systems in Asia and Russia have long utilized the plant to treat ailments ranging from indigestion and toothaches to menstrual cramps, though its primary role in the Western world remains firmly rooted in gastronomy, particularly in sauces like béarnaise and as a component of fines herbes.

Cultivation requires careful planning. Because French tarragon rarely flowers or sets viable seed, it must be propagated vegetatively. Gardeners should purchase established plants and, in colder climates like the UK, grow them in containers to protect them from wet, freezing winters. Russian tarragon, however, is easily grown from seed in spring and thrives in poor, dry soil. For those who find French tarragon difficult to cultivate, Mexican tarragon (Tagetes lucida) is often recommended as a substitute, as it offers a robust, anise-like flavor that is more reminiscent of the French variety than its Russian counterpart.

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