Did you every get any french tarragon? Might you be willing to trade if you did?

Noticed that you have received no replies to this. I am the owner of a genuine French Tarragon plant and would be willing to trade for the sage seedlings if you're still interested. You're right to want this plant as it is divine in cooking! You'd have to let me know in advance though as I would have to prepare the cutting for you. If anyone else wants some and has herbs to trade feel free to send me a message and I'll start the cuttings.

I have 1 left. It's probably about a 4" pot size. I need the room. What do you have in the way of heirloom vegies and Garlic? Lynn

I can't grow it here in the subtropics - far too hot, so I have to make do with Winter Tarragon (Tagetes lucida). But here's what I have on how to grow the Real Thing. Mind you, I can't imagine eating tarragon by the handful! I've seen it described as a 'delicate' flavour, but really, it's quite gutsy, IMO, and should be used with discretion! Tarragon requires a cold period each year, so when dividing the root crowns, refrigerate them for about 2-3 months or freeze them for about a week or longer before planting. It requires a sunny position (partial shade in hot climates) in light, well-drained soil, pH 6.7. Water well in dry weather, though it is fairly drought-resistant, and fertilise often. Over-watering will cause root rot. Usually becomes dormant during winter, and may be difficult to grow in warmer climates. In cold climates, cut the plants to the ground after frost has killed the top growth and mulch well with straw. Foliage dies back in winter. Roots should be lifted and divided every 2 years. The plant is susceptible to mildew and root rot. Flowers, when they appear at all, will rarely open fully, and should be pinched off as the buds appear to encourage leaf production. Plants lose their flavour after about 4 years.