How to Grow
Russian Tarragon from Seed
The seed-available, fully-hardy tarragon — Hardy Perennial; milder aniseed-like flavour than French tarragon (not from seed); more vigorous and cold-hardy; surface sow April–May (no cover; light required; 15–20°C; 14–21 days); full sun; free-draining lean soil; remove flowers for best leaves; harvest May–September; dies back in winter and re-emerges reliably; best used for tarragon vinegar
Russian tarragon (*Artemisia dracunculus*) is the seed-available member of the tarragon family — the form that can be grown from scratch while the superior French tarragon, which rarely sets viable seed in the UK, requires purchase as a vegetatively-propagated plant. The trade-off is clear: French tarragon delivers more intense, warmer aniseed flavour; Russian tarragon delivers full hardiness, vigorous growth, and the ability to grow from seed, with a milder, grassier flavour that is still genuinely useful in the kitchen.
For gardeners who want a permanent, self-maintaining tarragon patch that returns reliably each spring without winter protection or annual purchase — particularly for making tarragon vinegar, where the milder Russian flavour produces a more balanced result than the assertive French type — Russian tarragon from seed is the practical and rewarding choice. Surface sow, plant in full sun with lean free-draining soil, remove flowers, and harvest freely from May to September for one of the most useful and fragrant culinary herb gardens a Norfolk kitchen garden can contain.
Quick Facts at a Glance
Plant Type
Hardy Perennial — the seed-grown tarragon; vigorous, fully hardy, dies back in winter
Flavour
Milder aniseed-like flavour than French; grassy with slight bitterness; best in vinegar, chicken, fish
KEY difference
French tarragon = superior flavour but NOT from seed; Russian = seed-available, fully hardy
Surface sow
Very fine seeds need light; do not cover; sow April–May at 15–20°C
Remove flowers
Deadhead through the season to maintain leaf production and flavour intensity
Difficulty
2 out of 5 — easy once established; be patient with slow early growth from seed
Understanding Russian Tarragon
French vs Russian — The Essential Distinction
Tarragon exists in two distinct forms. French tarragon (Artemisia dracunculus 'Sativa') has the superior, more intense warm aniseed flavour prized in classic French cuisine — but rarely produces viable seed in the UK and must be propagated vegetatively from cuttings or division. Russian tarragon (*Artemisia dracunculus* Russian) is the form available from seed: it is hardier, more vigorous, and easier to establish, but has a milder, grassier flavour with a slight bitterness. The RHS characterises Russian tarragon as "more grassy with a slight bitterness" and notes it "doesn't have the same level of warm, aniseed flavour as French tarragon." Growing from seed means Russian tarragon; for the full French culinary intensity, buy a French tarragon plant.
Surface Sow — Light Required; No Cover
Russian tarragon seeds are very fine and require light for germination. Sow on the surface of moist, fine seed compost in April–May without covering. Press gently to ensure seed-to-compost contact. Maintain at 15–20°C. Germination 14–21 days. Seedlings are initially very small — grow on in good light at 10–15°C before transplanting outdoors after all frost risk has passed.
Perennial Management — Harvest, Divide, Deadhead
Russian tarragon is herbaceous — it dies back to ground level in October–November and re-emerges in spring. Remove flowers as they appear throughout the growing season to maintain leaf production and aromatic concentration. After 3–4 years, divide established clumps in spring to maintain vigour. Cut back by one-third in midsummer if the plant becomes straggly to stimulate fresh new growth.
Sowing & Growing On
Surface Sow April–May at 15–20°C — No Cover (Light Required) — 14–21 Days — Plant May–Jun at 45cm — Full Sun — Free-Draining Soil — Remove Flowers for Best Leaves
Surface sow April–May on moist fine compost at 15–20°C (no cover — light required; 14–21 days). Plant out May–June at 45cm. Full sun; free-draining lean soil. Remove flowers throughout the season. Harvest young leaves May–September.
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Surface sow April–May on moist, fine seed compost at 15–20°C — do not cover. Tarragon seeds are very fine and need light for germination. Press gently into the surface. Germination 14–21 days. Seedlings are initially very small. Grow on in bright, warm conditions before pricking out.
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Grow on at 10–15°C in good light; harden off before planting out in May–June. Bring pots outside for increasing periods over 7–10 days before permanent outdoor planting. Space 45cm apart in the sunniest, most free-draining position available — wet soil, particularly in winter, is the primary cause of establishment failure.
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Remove flowers as they appear throughout the growing season. Allowing Russian tarragon to flower redirects energy from leaf production to seed production, significantly reducing both the volume and aromatic intensity of the foliage. Regular pinching of any flower buds maintains active leaf production from May to September.
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Cut back to ground level in autumn as the plant dies back naturally; divide every 3–4 years in spring. Russian tarragon is herbaceous — it disappears below ground in October–November and re-emerges the following April–May. In Norfolk, it is fully hardy and requires no winter protection. Division in spring every 3–4 years maintains vigour and prevents the woody, reduced-flavour growth that older undivided plants can develop.
Growing On & Care
In the Kitchen
The mild aniseed-like flavour of Russian tarragon is best understood as a different culinary register from the more assertive French form. It works particularly well in applications where the flavour infuses over time: tarragon vinegar (the most consistently rewarding use — pack washed leaves into white wine vinegar for 4–6 weeks for a fragrant, balanced aniseed condiment), chicken dishes, fish, egg dishes, and salads where the mild flavour complements rather than dominates. The young spring growth has the freshest, most pronounced flavour; midsummer growth develops slight bitterness and works better in cooked dishes.
Grow Lean and Dry
Russian tarragon prefers conditions similar to its Artemisia relatives — poor to moderately fertile soil, excellent drainage, and full sun. Avoid rich soil or heavy feeding, which promotes lush but weakly-flavoured growth that lacks aromatic compound concentration. Sandy soil, gravel, or a raised bed are ideal. The plant is drought-tolerant once established and requires watering only during extended dry spells. Growing "hard" in lean, well-drained conditions produces the most flavourful foliage.
Tarragon Vinegar — The Best Use
Pack a clean glass jar with fresh washed Russian tarragon leaves; fill with good-quality white wine vinegar; seal and leave in a cool, dark place for 4–6 weeks. The result is a fragrant, aniseed-infused vinegar that works beautifully in salad dressings, mayonnaise, béarnaise, and marinades. The mild flavour of Russian tarragon, which can be a disadvantage when used fresh, becomes a strength in vinegar infusion — producing a balanced, rounded aniseed character that is easier to use than the more assertive flavour that French tarragon vinegar can produce.
Winter Hardiness
Unlike French tarragon, which is less reliably winter-hardy in the UK, Russian tarragon is fully hardy throughout the UK (RHS H7). In Norfolk gardens, the plant reliably overwinters in the ground without protection, disappearing below ground in autumn and re-emerging in April–May. The primary winter risk is waterlogging — ensure the planting position never holds standing water through winter, as root rot in wet conditions is the main establishment failure cause.
Harvest Calendar
Young spring growth from May onwards has the freshest, sweetest flavour — ideal for vinegar and fresh herb use. Midsummer (June–August) growth is more intense but slightly bitter — best in cooked dishes. Remove flowers throughout the season. Cut the plant back by one-third in midsummer if straggly to stimulate a flush of fresh new growth. Do not harvest after the plant dies back in September–October.
Beneficial Insects
If some plants are allowed to flower in late summer, the small yellow-green Artemisia flowers attract a range of small beneficial insects that value the tiny, accessible florets. For a herb garden that combines culinary value with ecological value, leaving one plant to flower while deadheading the others provides this benefit without sacrificing the entire leaf harvest.
Growing Calendar
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
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| Sow indoors (Apr–May; surface; no cover; 15–20°C) |
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| Plant out (May–Jun; harden off; 45cm; full sun) |
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| Harvest young leaves (May–Sep; remove flowers) |
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| Dies back (Oct–Mar; fully hardy; re-emerges spring) |
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Common Problems & Solutions
| Problem | Likely Cause | What to Do |
|---|---|---|
| Poor germination | Seeds covered; temperature wrong; old seed | Surface sow only — light required. Maintain 15–20°C. Use fresh seed each season. |
| Weak or absent flavour | Plant too old and woody; flowering not deadheaded; over-rich soil or overwatered | Divide every 3–4 years. Remove all flowers. Grow in lean, free-draining soil without heavy feeding. Reduce watering. |
| Plant dying in winter | Waterlogged soil — root rot | Russian tarragon is cold-hardy but cannot tolerate waterlogged roots. Improve drainage or grow in containers or a raised bed. |
| Straggly, floppy growth | Over-rich soil; too much water; insufficient sun | Grow in poor to moderate, free-draining soil. Cut back by one-third in midsummer. Full sun essential. |
Plant Specifications
The seed-grown tarragon that overwinters without care and provides aniseed-fragrant leaves May–September — especially rewarding as tarragon vinegar
Surface sow on moist fine compost in April–May at 15–20°C (no cover — light required; 14–21 days). Plant out May–June at 45cm in full sun with free-draining soil. Remove flowers throughout the season for best leaf production and flavour. Harvest young leaves from May to September. Fully hardy — dies back in winter and re-emerges reliably each spring without protection.
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