Artemisia dracunculus (French Tarragon) is a woody-based, upright perennial prized for its narrowly lance-shaped, aromatic leaves, 3-4 in. long (7-10 cm). Borne on usually erect stems, they emit a delicious pungent anise-like flavor and aroma and are commonly used as a culinary herb in classic French cuisine. Fresh or dried, the leaves can be used in salad dressings, fine herbs, sauces, and mayonnaise. They are also wonderful with cooked dishes such as fish, turkey, chicken, veal, and egg dishes. Elongated panicles of small, nodding, pale yellow flowers bloom in late summer. They rarely set seed, particularly in cool climates. French tarragon is cold-hardy and drought tolerant, however, it dislikes high humidity.

There is a closely related species, A. dracunculoides or Russian tarragon, which is quite inferior in flavor.

• Grows up to 18-24 in. tall (45-60 cm) and 12-18 in. wide (30-45 cm). This plant will slowly spread by creeping rhizomes.
• Thrives in full sun in dry to medium moisture, well-drained soils. Avoid overhead watering. Plants are longer lived, hardier and more aromatic when they are grown in a poor dry soil
• This aromatic herb deserves a spot in herb gardens or in herb containers along with sage, rosemary, basil, or lavender.
• Generally pest and disease free. Deer and rabbit resistant. 
• Cut back in spring. Harvest your Tarragon leaves until mid-fall.
• Propagate by seed or semi-hardwood cuttings in late summer. Dividing the clumps every 3-4 years will help keep plants robust.
• Toxic to dogs, toxic to cats, toxic to horses.
• Native to temperate Europe and Asia.