Russian Tarragon Seeds
Info: Tarragon is a traditional French spice with anise-like qualities. The leaves are used raw or cooked in fish, chicken and potato dishes or blended into Tartar, herb butter and Béarnaise Sauce. Also the seed is used raw or cooked. In French cooking, tarragon leaves are usually paired with chives and become a fine herbes mix.
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. For cooking, the young and fresh leaves are used.
Sowing & cultivation: Sowing from February indoors, sowing depth 12 mm. Transplant seedlings outdoors after the last frost. 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. Tarragon`s roots will tightly intertwine and it can choke itself out if not divided every one to two years. In the winter cut plants down to the ground to induce fresh growth.
|Botanical name||Artemisia dracunculoides|
|Sowing||Jan/Feb indoors, from March outdoors|
|Location||sunny, poor, well-drained soil|