Tarragon Seeds - Russian

Tarragon Seeds - RussianRussian Tarragon Seeds. Non GMO, Heirloom. Artemesia dracunculoides Perennial. 2 foot plant with aromatic leaves that are used to flavor poultry, fish, eggs, salads, and salad dressings. Growing Russian Tarragon Herb Garden Seeds Russian Tarragon should not be confused with French Tarragon which is not grown from seed. Russian tarragon is a coarser plant that improves in flavor the longer it is in the garden. It is a taller plant and will reseed if

Russian Tarragon Seeds. Non-GMO, Heirloom. Artemesia dracunculoides Perennial. 2 foot plant with aromatic leaves that are used to flavor poultry, fish, eggs, salads, and salad dressings.

Growing Russian Tarragon Herb Garden Seeds

Russian Tarragon should not be confused with French Tarragon which is not grown from seed. Russian tarragon is a coarser plant that improves in flavor the longer it is in the garden. It is a taller plant and will reseed if left alone. It’s mild flavor is a worthy addition to the herb garden.

Days to Maturity: Perennial
Hardiness Zone: 4-9
Planting Depth: 1/4"
Plant Spacing: 18-24”
Growth Habit: Upright
Soil Preference: Loamy and well-drained
Temp Preference: Warm
Light Preference: Full sun
Color: Green stems and leaves/ball-shaped greenish/white flowers
Flavor: Slight anise, pepper, licorice

Sowing and Growing
Sow seed indoors in mid-April, and cover the seed lightly. Germination can take up to 2 weeks. Harden off and plant outside in full sun and well-drained soil. Russian tarragon is very hardy and once it is established it will not need much water. Keep the young plants pinched back to promote business and to postpone flowering. The plant may be cut back by ⅔ once it does flower to control spread.

Harvesting
Cut leaves anytime after plants are well established for fresh use. Tarragon doesn’t dry well as it loses its flavor quickly so enjoy during the summer and fall. Tarragon flavor lends itself to infusion applications, such as oils. Create amazing salad dressings and sauces for dishes with fish and other meats. Toss chopped leaves in light soups for enhanced flavor.