HERB-TARRAGON-RUSSIAN (SALE)

How to Grow Russian Tarragon

1. Choose a sunny location with well-drained soil and 6 to 8 hours of full sunlight per day.  If planting in a pot, choose a container at least 12 inches deep and wide.
2. Prepare the soil with well-rotted manure with a neutral to slightly alkaline pH that dains well and won’t waterlogg.
   Surface sow seeds directly in the garden after the last frost day in the spring or Autumn.
3. Cutting can be started indoors  6-7 weeks before the last frost, and kept in a warm place. Prick out into pots & grow on for another 2-3 weeks in cooler conditions before transplanting outside after the last frost, 45 to 60 cm (18 to 24 inches) apart. 
4. Heavy fertilisation is not required.  A light application of balanced fertiliser in early spring is sufficient to support growth. Over-fertilization can lead to excessive foliage growth with diminished flavour.  Then fertilise every 4-6 weeks with a balanced fertiliser.
5. Water as needed to keep the soil moist but not waterlogged.
6. Pinch back the tips of the plant to encourage bushy growth and prevent the plant from becoming leggy. Trim the stems back to half their height periodically throughout the growing season.  Remove any dead or yellowing leaves to maintain plant health.
7. Harvest your Tarragon when it reaches 20-25 cm (8-10 inches) tall. Cut stems back to within a few inches of the soil, being careful not to damage the roots.  Snip off the outer leaves as needed, leaving the inner foliage to continue growing.
8. Harvesting in the morning when the oils are most concentrated ensures the best flavour. 
9. In colder climates, mulch around the base of the plant in late autumn to protect the roots from frost damage. Alternatively, you can grow Russian Tarragon in containers and bring them indoors during the winter months.
10. To preserve the flavour, dry Tarragon by tying stems together and hanging them in a warm, dry place. You can also freeze or chop and preserve in vinegar.

Heritage of Russian Tarragon

Russian Tarragon, or Artemisia dracunculoides, traces its heritage back to Eastern Europe and Central Asia. Unlike its more popular counterpart, French Tarragon, Russian Tarragon is often considered less flavorful but more robust in growth. Historically, it has been used in traditional medicine and culinary practices in regions where it grows abundantly. Its distinct anise-like flavour adds depth to dishes, and its medicinal properties have been valued for centuries.   It contains compounds that may help alleviate digestive issues such as bloating and gas.

Today, Russian Tarragon continues to be cultivated and enjoyed by gardeners and chefs worldwide, contributing its unique character to diverse cuisines and herbal remedies.

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