Artemisia dracunculoides

Russian tarragon is a cold hardy perennial herb known for its vigorous growth and ease of cultivation. Native to central Asia and parts of Russia, it grows up to 1.5 m tall and spreads via rhizomes, forming clumps that return reliably year after year. Though often overshadowed by its French cousin in fine cuisine, Russian tarragon remains a practical, flavourful option for home gardens across South Africa.

The flavour is a gentle mix of anise and licorice, milder and less complex than French tarragon, yet still useful in everyday cooking. Young leaves can be finely chopped into salads or infused into sauces, vinegars and soups. The tender young stems are also edible and can be steamed or sautéed like asparagus. While the taste fades slightly as plants mature, harvesting before flowering keeps the flavour at its best.

To grow from seed, sow shallowly into moist, well drained soil in early spring or autumn. Seeds germinate in 7 to 21 days and can be started indoors or sown directly outdoors once temperatures settle. Thin or transplant seedlings to about 45 cm apart. Russian tarragon thrives in full sun but will tolerate partial shade, and it grows best in poor to average soil with minimal feeding.

This herb is resilient and drought tolerant once established, making it ideal for low maintenance gardens. Regular trimming or division helps maintain vigour and prevents the roots from becoming invasive. For the most flavourful harvest, gather young leaves before the plant begins to flower.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds