Snip young tarragon tips as you need them. The best flavor is in new growth, not a woody stem.
Snip young tips as you need them
| Factor | Recommended | Avoid |
|---|---|---|
| Ready | Young tips through the growing season | Do not strip a new plant that still has only a few stems |
| How | Snip just above a node, about a third of the stem | Do not crush the leaves in your fingers |
| How much | Leave plenty of foliage on the plant | Do not take the whole clump in June |
| Flavor | Pick before flowers open | Do not dry the leaves as your first storage method |
Start picking once the plant has enough stems to keep growing. Take young tips, not the woody lower wood. A sprig is about one-third the length of the stem. [1] Young stem tips can come off as you need them through summer. Drying fades the anise, so use the leaves fresh when you can. [2] tarragon is the kitchen harvest. Silver mound is not a cooking leaf. Snip just above a node so new growth follows. Come back for another cut rather than taking the whole clump at once. [3]
When do I harvest tarragon?
Snip young tips through the season, just above a node. Leave plenty of foliage on the plant.
Use the leaves fresh, or freeze them
Fresh tarragon tastes strongest. Drying fades the anise, so freeze what you will not use in a few days. Cook frozen leaves in a sauce or stew; they will be limp if you thaw them for a garnish.
- Snip young tips in the morning after the dew has dried, just above a node. Handle the leaves gently; they bruise easily and lose aroma if you crush them. [4]
- Use the leaves fresh when you can. Flavor fades fast if you dry them first.
- Chop the leaves, or freeze whole sprigs in a sealed bag, and cook from frozen. Ice-cube trays with a little water or oil also hold chopped leaves for later.
- If you do dry them, hang small bunches in a dark, airy place, or spread sprigs on a rack out of the sun, then jar the crumbled leaves as soon as they are dry. Stop picking when the leaves yellow in fall.
How do I store harvested tarragon?
Use it fresh, or freeze chopped leaves or sprigs. Drying keeps, but the flavor is weaker.
If frost is coming, pick the remaining young tips now and freeze them — a freeze ends the harvest overnight.
FAQ
Can I dry tarragon?
Yes, but the anise fades. Hang small bunches in a dark, airy place, then jar them as soon as they crumble. Frozen leaves taste closer to fresh.
When do I stop picking?
Stop when the leaves yellow in fall. Pick remaining young tips before a hard frost and freeze them.
Related guides
Recommended plants
References
- [1] Utah State University Extension -
https://extension.usu.edu/yardandgarden/research/french-tarragon-in-the-garden - [2] Illinois Extension -
https://extension.illinois.edu/herbs/tarragon-french - [3] Almanac -
https://www.almanac.com/plant/tarragon - [4] UC Marin Master Gardeners -
https://ucanr.edu/site/uc-marin-master-gardeners/document/french-tarragon
This note is part of Artemisia Guides.
More harvest timing notes by plant live in Harvesting Guides.
Updated: Reviewed by Bosquelle Editors