The flavour of Russian Tarragon may not be so pronounced as its French counterpart but is it is a much more hardy plant that prefers poor soils and can cope with a bit of neglect. It produces lots of leaves, which can be used for a milder flavour. The plant divides easily and can be grown easily from seed.

This herb has a spicy characteristic with anise-like qualities; the leaves are used raw or cooked in fish, chicken and potato dishes. Seed is used raw or cooked.

In French cooking, it is usually paired with chives and becomes a fine herbes mix. This highly prized herb is blended into Hollandaise, Tartar and Béarnaise Sauce. A few leaves shredded into scrambled egg raise this simple dish to a new level!

Planting Position:
Being native to prairies, and rocky, barren environments, Tarragon will make its home in the poorest area of your garden. It needs full sun and prefer dry, rocky or gravel or sandy soil. They are perfect for growing in containers near the kitchen door. Once started, these plants will grow well with little or no attention.

Sowing:
Plant from February at 5°C (40°F)
Start seedlings indoors before the last frost in your area. Transplant seedlings outdoors when the weather warms, spacing them 1 1/2 to 2 feet apart. Sow the seeds 1cm (½”) deep and make sure that the compost remains moist but not drenched.
Germination 7-10 days (can occasionally be irregular dependent on conditions)

When the seedlings are large enough to handle, they can be planted out or potted on.
Transfer them outside once established, after the last frost date. Space 20cm (8in) between each plant

Aftercare:
If planting in the ground, choose a sunny well-drained location. Plants benefit from a good fertilizing at the start of the growing season. Work some crab meal or aged chicken manure into your soil.
Regular using and cutting of plants early in the season develops a desirable compact growth habit. Tarragon’s roots will tightly intertwine and it can choke itself out if not divided every one to two years

Harvesting and Storing:
Sprigs can be harvested 7-10 weeks after planting and then throughout the summer. Wrap freshly-cut sprigs in damp kitchen towel and place in a plastic bag in which you've made some small holes. Store the bag in the fridge and the tarragon will stay fresh for 4-5 days.

Culinary Uses:
Tarragon makes one of the most versatile of herb vinegars and is often used in mustards and butters. It adds a fresh, herbal fragrance to mushrooms, artichokes and ragouts of summer vegetables, with tomatoes it is almost as good as basil.
Use tarragon in moderation and it will enhance the flavour of other herbs.

Medicinal Uses:
Tarragon stimulates the appetite and digestive process. An infusion or tea made of Tarragon ease flatulence and intestinal distension.
Leaves are rich in essential Iodine, Vitamins A and C as well as trace elements and beneficial mineral salts. In time gone by chewing the root of Tarragon was claimed to cure toothache.

Natural Dyes:
Artemisia species provide a wonderful range of greens from baby's breath to nettle green.