Russian Tarragon

Russian tarragon (Artemisia dracunculoides) is a vigorous annual herb in the daisy family, grown for its aromatic, narrow leaves used in cooking. Unlike French tarragon, it is easily raised from seed and reaches up to 100 cm tall. It has a somewhat milder, more herbaceous flavour than its French cousin. It thrives in full sun and well-drained soil.

Growing

Start seeds indoors 6–8 weeks before outdoor planting. Sow the tiny seeds at a depth of 0.2 cm in moist seed compost and do not allow the medium to dry out — germination is slow and takes 10–15 days. Maintain a soil temperature of at least 15 °C for germination. Pot on seedlings and transplant outdoors once night temperatures stay reliably above 10 °C and all frost risk has passed. Space plants 40 cm apart in all directions.

Care

Water regularly to maintain even soil moisture, especially during dry spells, but avoid waterlogging. Russian tarragon is not heavy-feeding; a light application of balanced fertiliser at planting is sufficient. Pinch out flowering shoots promptly to encourage bushy growth and maintain leaf flavour. Stake taller plants if necessary in exposed positions.

Harvest

Begin harvesting individual stems and leaves once the plant is well established and actively growing. Harvest throughout the growing season by cutting stems back by up to one-third at a time. For drying, harvest before flowering and dry rapidly at low heat to best preserve the aromatic compounds.

In the kitchen

Use fresh Russian tarragon leaves to flavour sauces, vinegars, dressings, egg dishes, chicken, and fish. Chop finely and add toward the end of cooking to preserve the herbal notes. It works well in béarnaise-style sauces and as a seasoning in compound butters and marinades.

Storing

Store fresh-cut stems upright in a glass of water at room temperature for up to 3 days, or wrap in damp paper and refrigerate for up to 1 week. For longer storage, dry sprigs quickly in a warm, well-ventilated space and keep in an airtight jar away from light for up to 12 months. Alternatively, freeze blanched leaves in ice-cube trays with water.