Taragon is a kitchen herb with an unusual, strong, slightly sweet anise-like flavour. The fresh leaves are usually used in bouquet-garni or put in vinegar. The leaves can also be used (dried or fresh) in small amounts to flavour omelettes, salads, dishes with fish, dishes with poultry, dishes with meat, cold sauces, salad dressings and in herb butters. Use sparsly because Taragon has a strong and prevailing flavour. Harvest the delicate leaves just before the plant starts to flower. This semi-hardy annual needs a sunny, sheltered spot. Taragon is also known as a cure for indigestion. Height: 100-120 cm.
Indoor sowing: march - april
Outdoor sowing: may - june
Sowing depth: shallow
Germination: 14 - 21 days
Germination temp.: 15 - 20 °C
Plant distance: 30 cm
Plant position: sunny till half shade
Harvest period: june -august
Sow indoors from march on, don't cover the seeds because taragon is a lightgerminator. They also need a lot of warmth. Plant outdoors, 30 cm apart, when there is lo longer any danger of nigthfrost in may. Put on a sunny spot with some shade and very good drainage.
Sow outdoors from the middle of may on, when there is no longer any danger of nightfrosts. Sow in rows 30 cm apart and rake the seeds in gently. Thin to 20-25 cm apart, when the seedlings are about 5-7 cm tall. Taragon needs a sunny spot with some shade and a very good drainage. Harvest when needed some leaves. The stalks have also a lot of flavour.
