A milder flavor to French Tarragon, this hardy herb is used to season foods like eggs, cheese, and fish and making herbal vinegars, providing an anise-like flavor. It’s also been used medicinally and in dried floral decorations. Better still, it’s an excellent companion plant because it repels garden pests! Perennial.
Tarragon – Russian – Artemisia dracunculoides
Soil & Water: Dry conditions and ample sunshine makes a better flavored tarragon.
Planting & Growing: Start indoors 1 month before last frost. Transplant into dry soil and full sun/partial shade. May also be grown from cuttings or root division. Requires sunlight to germinate.
Harvesting & Storage: Harvest in the morning, when plant is 6″ tall. May be used fresh or dried.
Soil Temperature: 60-70 degreesPlanting Depth: 1/16″Germination: 10-14 DaysHeight At Maturity: 20-28″Days To Maturity: 75-100 DaysSun/Shade: Full SunSpacing After Thinning: 18″Approx Seeds per Pack: 150Product image via: Eco Seed Bank, Hometown Seeds
