Russian Tarragon Seeds

Russian tarragon, scientifically known as Artemisia dracunculoides, is a perennial herb in the Asteraceae family. Unlike its cousin, French tarragon, Russian tarragon is less flavorful but still has several culinary and medicinal uses. It is often used in Eastern European cuisine; its taste complements dishes like soups, stews, and pickles.

Growing Russian tarragon is relatively straightforward; it is a hardy plant that can thrive in a variety of soil types, although it prefers well-drained, sandy soils. It is drought-tolerant and can withstand colder temperatures; this makes it a versatile addition to any herb garden. Plant Russian tarragon in a sunny location; ensure it receives at least six hours of sunlight daily for optimal growth.

In addition to its culinary uses, Russian tarragon has some medicinal applications; it has been traditionally used to aid digestion and improve appetite. The plant's leaves can be harvested throughout the growing season; they are best used fresh but can also be dried for later use. To promote bushier growth, regularly prune the plant; this will encourage more leaf production. Although it may not be as favored as French tarragon, Russian tarragon is a resilient and useful herb that can enhance both your garden and your kitchen.

How to Grow

Once you’ve chosen your location, prepare the soil by adding compost or other organic matter. This will help to improve the soil’s fertility and drainage. Sow the tarragon seeds directly into the soil, spacing them about 12 inches apart. Cover the seeds with a thin layer of soil, and water well. Tarragon seeds typically take about two to three weeks to germinate. Keep the soil moist during this time, but be careful not to overwater. Once the seedlings have emerged, thin them out so that they’re spaced about 18 inches apart. This will give them plenty of room to grow. As the tarragon plants grow, be sure to keep the soil moist and fertilize them regularly with a balanced fertilizer. You can start harvesting the tarragon leaves once the plants are about six inches tall. Simply snip off the leaves as needed, being careful not to remove more than a third of the plant at once.