Tarragon in October: monthly care

Tarragon benefits from pruning twice a year to maintain vigour and encourage fresh, aromatic growth. The main pruning session takes place in March, just as new growth begins to emerge in spring. Cut back all the previous year's stems to within 5–8 cm of ground level using clean, sharp secateurs. This hard pruning stimulates a flush of tender new shoots, which have the best flavour for culinary use. Don't be timid—tarragon responds well to being cut back hard and will quickly regenerate. In October, after the growing season has finished, tidy up the plant by removing any dead, damaged, or straggly stems. This autumn prune is lighter than the spring cut; simply trim back untidy growth and clear away any debris around the base to reduce the risk of fungal problems over winter. If your tarragon has flowered during summer (producing small, inconspicuous yellow blooms), pinch out the flower stems as they appear. Flowering diverts energy from leaf production and the foliage becomes less flavourful once the plant sets flower buds. Throughout the growing season, harvest tarragon regularly by snipping off sprigs from the top of the plant. This acts as a form of light pruning, encouraging bushier growth and preventing the stems from becoming too woody. Avoid taking more than one-third of the plant's foliage at any one time. Regular harvesting keeps your tarragon productive and compact, reaching a manageable height of 40–80 cm.