Tarragon - $3 pre-order and member price; $4 at plant sale

Tarragon, also known as Artemisia dracunculus, is an aromatic perennial herb used extensively in French cuisine for its distinct sweet anise or licorice-like flavor. It is a core component of the French fines herbes blend and is commonly paired with delicate foods such as chicken, fish, and eggs. Ideal Growing Conditions Sunlight: Full sun is best (at least 6 hours daily), though in extremely hot climates, some afternoon shade can prevent wilting. Soil: Use well-drained, sandy, or loamy soil with a neutral pH (6.5–7.5). Avoid overly rich or wet soil, which can dilute the herb's flavor and cause root rot. Watering: Tarragon is relatively drought-tolerant once established. Allow the top inch of soil to dry out completely before watering again. Planting and Propagation Timing: Plant outdoors in spring after the last frost has passed. Spacing: Space plants 18–24 inches apart to ensure good air circulation and prevent diseases like powdery mildew. Propagation: For French tarragon, take stem cuttings in late spring or divide roots every 3–4 years to maintain the plant's vigor and flavor. Harvesting and Maintenance Pruning: Regularly pinch off flower buds and prune the top third of the plant to encourage bushy growth and a continuous supply of leaves. Harvesting: Snip stems in the morning once the plant is at least 6–8 inches tall. The flavor is most intense just before the plant flowers. Overwintering: Cut the foliage back to the ground after the first frost and apply a thick layer of mulch to protect the roots during winter.