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Artemisia dracunculus
HERB-TARRAGON-RUSSIAN (SALE) Artemisia dracunculus, commonly known as Russian Tarragon, is celebrated for its delicate foliage and captivating anise-like taste. This resilient variant of the traditional herb displays robust growth, featuring branches adorned with slender, aromatic emerald leaves that offer a distinctive flavour profile. With a milder taste compared to its counterparts, Russian Tarragon is an excellent choice for enhancing a variety of dishes, from fish and poultry to sauces and tarragon vinegar.

While Russian Tarragon is prized for its unique flavour, some may find it slightly more bitter and less sweet than French or Mexican varieties. The Mexican variation is often noted for its closer resemblance to the French variety in terms of flavour.

When cultivating Russian Tarragon, it’s important to note that it is typically propagated through division rather than seeds. While seeds can be used, they may yield plants with less flavor. Starting with a seed-grown plant and then propagating cuttings from a mature specimen ensures better flavour and growth characteristics.

Despite its resilience and drought resistance, Russian Tarragon has a tendency to spread vigorously through its rhizomatous roots. To prevent it from overtaking your garden, consider planting it in a confined area or in a pot. With proper care, Russian Tarragon can thrive in pots for up to 2 years, offering a convenient option for gardeners with limited space.


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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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Category Colour Guide
Planting Guide for Australia

Scoville Heat Units (SHU)

Plant Height (cm)

60-90 cm (2-3 feet)

Season of Interest

Spring / Autumn

Temperature Range (°C)

18-24°C (65-75°F)

Determine / Indeterminate

Annual / Perennial / Biennial

Perennial / Annual

Frost Hardy / Tender


Full Sun / Part Sun / Shade

Full Sun

Sow Direct / Raise Seedlings

Sow direct or Raise seedlings (or division from mature plants)


Well-drained, fertile soil



Soil Temperature (°C)

18-24°C (65-75°F)

Seed Preparation

Scarify seeds by rubbing them lightly with sandpaper or soak them in warm water overnight before planting.

Sowing Depth (mm)

0.6 cm (1/4 inch)

Plant Spacing (cm)

45-60 cm (18-24 inches)

Row spacing (cm)

60-90 cm (24-36 inches)


Keep soil consistently moist, but not waterlogged

Germination Time (Days)

14-21 days

Harvest Time (Days)

60-90 days, but can be harvested once the plant reaches about 30 cm (2 inches) in height

Good Companion Plants

Tomatoes, Eggplants, Peppers, Brassicas

Bad Companion Plants

Basil, Sage


Aphids, Spider mites, Caterpillars


Relatively resistant to diseases but can be affected by Powdery mildew, Root rot

More About Us

ABSeeds is an Australian owned business trading under the umbrella of Direct Compost Solutions which is owned and managed by Victoria Brun.

We as a company endeavor to provide to the public, Organic, Old Fashioned, Heritage, and Open-pollinated seeds that have not been genetically modified.

We purchased the business in November 2018 and renamed it to ABSeeds (All ‘Bout Seeds) to make the title shorter and represent what we hope to achieve with this business in the years ahead.

Seeds that we can’t grow ourselves we will acquire from people who grow for us, or we may purchase seeds from reputable heritage seed companies.

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