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A picture of a Russian Tarragon

Russian Tarragon

Artemisia dracunculoides

Also known as

Estragon

Photo by CandideUK (All rights reserved)

Full Sun
Easy care
Moderate watering
Frost Hardy

H7

RHS hardiness

-20°C

Minimum temperature

Expected size

Height
Spread

1m

Max

50cm

50cm

Min

30cm

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

Russian Tarragon Overview

Russian Tarragon, Artemisia dracunculus, is a woody-based perennial plant from the Asteraceae family. Commonly grown as a culinary herb, it also has medicinal uses. It grows naturally across much of Europe, Asia and North America and is a commonly cultivated garden herb. It grows best in full sun and moist soil. Russian Tarragon has smaller leaves than French Tarragon (Artemisia dracunculus var. sativa) and it is also hardier. It has a spreading habit and is easier to grow than French Tarragon. The latter, however, has a more delicate flavour.

Common problems with Russian Tarragon

Tarragon are susceptible to root rot so avoid over watering. Avoid planting French tarragon where water collects or where leaves are slow to dry. Tarragon is susceptible to downy mildew, powdery mildew, and root rot where the soil or plants stay wet.

Russian Tarragon Companion Plants

How to harvest Russian Tarragon

Harvest leaves while they are still young and at their most flavourful. Not suitable for drying. Can be harvested and frozen in cubes. Young stems can be harvested and eaten like asparagus.

How to propagate Russian Tarragon

Division

Tarragon clumps should be divided every three or four years.

Seed

Sow Russian Tarragon seed indoors in sunny location or under plant grow lights six weeks before last frost. Germination in soil takes approximately 10 to 14 days.

Special features of Russian Tarragon

Attracts useful insects

Russian Tarragon attracts butterflies to your garden.

Attractive leaves

Other uses of Russian Tarragon

Culinary

Medicinal

Tarragon has a mild anesthetic property when used medicinally.

Edible

Leaves are used for seasoning, especially vinegar. Young stems can be harvested and eaten like asparagus.