Russian Tarragon – 100 Seeds

Russian Tarragon (Artemisia dracunculoides Pursch). Similar to French tarragon, but producing a more vigorous plant. Russian Tarragon produces branching stems of lance-shaped, aromatic foliage. This perennial with long, thin leaves is native to Central Asia (mainly Siberia) and can reach a height of 40 to 150 cm.

Sometimes called Wild Tarragon is a member of the lettuce family and is closely related to anise, and like anise has a somewhat licorice-like taste. Russian Tarragon has lighter green leaves than French Tarragon.

The flavour of Russian Tarragon may not be so pronounced as its French counterpart but is it is a much more hardy plant that prefers poor soils and can cope with a bit of neglect. It produces lots of leaves, which can be used for a milder flavor. The plant divides easily and can be grown easily from seed.

---

Russian Tarragon Culinary Uses

• The leaves are used raw or cooked in fish, chicken and potato dishes.
• Seed is used raw or cooked.
• In French cooking, it is usually paired with chives and becomes a fine herbes mix.
• This highly prized herb is blended into Hollandaise, Tartar and Béarnaise Sauce.
• A few leaves shredded into scrambled egg raise this simple dish to a new level.

---

Russian Tarragon Medicinal Benefits

• Tarragon is used to treat digestion problems, poor appetite, water retention, and toothache; to start menstruation; and to promote sleep.

---

Growing Russian Tarragon

Indoor Sowing: Early Spring.

Direct Sowing: Spring.

• Start seedlings indoors in Early Spring or direct sow in Spring.
• Surface sow the Russian Tarragon Seeds and then lightly cover with a very thin layer of soil. The seeds should be no more than 1 – 2mm below the soil surface.
• Make sure that the growing medium remains moist, but not drenched
• Germination in about 7 to 14 days.
• When the seedlings are large enough to handle, they can be planted out or potted on.
• Transplant the plants outdoors once established, after the last frost date. Space 20cm between each plant.
• Tarragon is one herb that tends to do better in the ground than in pots. When planting in the ground, choose a sunny well-drained location.
• Plants benefit from a good fertilizing at the start of the growing season.
• Regular using and cutting of plants early in the season develops a desirable compact growth habit.
• Tarragon’s roots will tightly intertwine and it can choke itself out if not divided every one to two years.
• In the winter cut plants down to the ground to induce fresh growth.