Russian Tarragon
A hardier but less flavorful cousin of French tarragon that can be grown from seed and tolerates harsh winters.
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Meet Russian Tarragon
A hardier but less flavorful cousin of French tarragon that can be grown from seed and tolerates harsh winters. Russian tarragon has a milder, more bitter taste and coarser texture than the French variety. Best used in cooked dishes where its subtler flavor is enhanced, or as a reliable alternative where French tarragon cannot survive.
When to plant Russian Tarragon
Russian tarragon is one of the few tarragon varieties that can be grown from seed. Sow seeds indoors 6-8 weeks before the last frost, pressing onto the surface of moist seed-starting mix without covering—seeds need light for germination. Germination takes 10-14 days at 18-22°C. Seedlings grow vigorously once established. Transplant outdoors after hardening off when frost danger passes. Division of established clumps in spring is also easy and provides larger plants faster. Self-sown seedlings can be transplanted in spring.
Your Russian Tarragon Year
Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1
Sow Russian Tarragon Mar – May, pick May – Sep. Set your climate below and every date on this plate re-times itself.
How to grow Russian Tarragon
Russian tarragon is the hardier but less flavorful cousin of French tarragon, tolerating winter temperatures down to -40°C and the only tarragon that can be grown reliably from seed. Plant in full sun with well-drained soil, spacing 45cm apart. While its flavor is milder and slightly more bitter than French tarragon, Russian tarragon is a practical choice for gardeners in extreme climates where the French variety cannot survive.
Provide lean, well-drained soil—like all artemisias, Russian tarragon performs best in somewhat poor, dry conditions. Rich, moist soil produces rank, flavorless growth. Water sparingly once established, as the plant is remarkably drought-tolerant. Good drainage is essential for winter survival, as wet roots in cold soil cause more losses than cold temperatures alone.
Russian tarragon grows into a vigorous, upright plant reaching 90-120cm tall—significantly larger and coarser than French tarragon. Pinch growing tips regularly to promote branching and improve leaf density. Unlike French tarragon, this species flowers and sets seed. Remove flower stalks to redirect energy to leaf production. Plants can become invasive through self-seeding and spreading rhizomes—site accordingly and remove unwanted seedlings.
10 plants fit a 4 × 8 ft bed
Each Russian Tarragon wants 45 cm of elbow room. The planner keeps that spacing for you — every plant, every bed.
Russian Tarragon's best neighbours
Like all artemisias, Russian tarragon produces allelopathic compounds that can inhibit the growth of some neighboring plants. Keep it away from sensitive herbs like basil and tender seedlings. However, these same compounds may suppress some weeds and soil-borne pathogens. Plant near eggplant and peppers, where it may help deter certain pests. Its tall, vigorous growth can shade shorter neighboring plants—site on the north side of beds to avoid casting unwanted shade.
Eggplant belongs beside it. Fennel doesn't.
Old growers' knowledge, checked against Russian Tarragon's real companion table below — test any plant you're growing.
Related growing guides
Feed it well
Grow in lean, well-drained soil with pH 6.0-7.5. Russian tarragon actually develops better flavor in poor soil—rich, fertile conditions produce lush but bland growth. Amend heavy clay with sand and grit for drainage. Minimal fertilization; a light compost top-dressing in spring is more than adequate. In containers, use a free-draining mix and avoid over-potting. Alkaline to neutral soil is preferred.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Germination
Russian tarragon seeds are tiny and germinate in 7-14 days when surface-sown on moist soil at 15-20°C (59-68°F). Unlike French tarragon, Russian tarragon produces abundant viable seed, making it easy to start from scratch. Seedlings emerge as delicate thread-like stems with minuscule paired leaves.
Seedling Development
Seedlings develop their first true leaves, which are narrow, lance-shaped, and smooth-edged with a mild grassy aroma when rubbed. Root systems begin branching and the young plants start to show the upright growth habit characteristic of the species. Growth is moderate during this establishment phase.
Vegetative Growth
Plants enter vigorous upright growth, sending up multiple branching stems covered in narrow aromatic leaves. The characteristic mild anise-like scent develops as essential oil glands mature in the foliage. Plants can grow 5-8 cm per week in warm conditions with adequate sunlight and quickly form bushy clumps.
Flowering
Loose panicles of tiny yellowish-green flowers appear at the stem tips and upper leaf axils. Russian tarragon flowers are small and inconspicuous but produce viable pollen and seeds, unlike sterile French tarragon. The flowers attract small beneficial insects including parasitic wasps and hoverflies.
Seed Set and Late Season
Fertilized flowers develop into tiny achene seeds that mature and dry on the plant. Foliage flavor peaks in the weeks just before and during early flowering, then gradually declines as the plant directs energy to seed production. Lower leaves may begin to yellow as the season winds down.
Winter Dormancy
Russian tarragon is an extremely cold-hardy perennial that dies back to the ground in autumn and overwinters as a dormant rootstock. The woody crown and spreading rhizomes can survive temperatures as low as -30°C (-22°F) without protection, making it reliable in USDA zones 3 through 9.
Surface-sow seeds and press gently into the soil without covering. Keep consistently moist with a mist sprayer and provide bright indirect light. Bottom heat from a seedling mat speeds germination significantly.
Caring for Russian Tarragon month by month
What to do each month for your Russian Tarragon
July
You are herePeak harvest season. Cut stems in the morning after dew has dried for the best essential oil concentration. Begin drying surplus herbs by hanging small bundles in a warm, airy, dark location. Watch for flower buds forming at stem tips and remove them to prolong leaf quality.
Know exactly what to do in your garden — every month
One email at the start of each month: what to sow, plant, and tackle right now — for your Russian Tarragon and everything growing around it. Plus a short starter course that helps you dodge the classic mistakes.
- What to do, right now
- Matched to your season
- Starter course included
Harvesting Russian Tarragon
Harvest Russian tarragon stem tips throughout the growing season, cutting 10-15cm lengths just above a leaf node. Young spring growth has the mildest flavor, becoming more bitter as plants mature. For cooking, use larger quantities than you would of French tarragon to achieve a similar impact. Regular harvesting keeps plants compact and productive. The flavor improves and becomes more complex when cooked, unlike French tarragon which is best fresh.
assuming you sow when the window opens — set your real date
Pick Russian Tarragon promptly and the plant keeps producing.
Storage & Preservation
Fresh Russian tarragon keeps for about one week refrigerated in a sealed bag with a damp paper towel. Dry by hanging bundles in a warm, dark, well-ventilated area for 1-2 weeks—the flavor actually concentrates somewhat with drying. Store dried leaves in airtight jars for up to one year. Freeze fresh sprigs in freezer bags or chop and freeze in olive oil using ice cube trays. Infuse in vinegar, though the result is milder than French tarragon vinegar.
What goes wrong — and the fix
Root Rot
DiseaseYellowing lower leaves, wilting despite moisture, soft darkened crown tissue, plant collapse.
Powdery Mildew
DiseaseWhite powdery coating on leaves and stems, especially in late summer during humid weather with poor air circulation.
Aphids
PestClusters of soft-bodied insects on shoot tips and flower stalks, curled new growth, sticky honeydew.
Troubleshooting Common Problems
The most common complaint is weak flavor compared to French tarragon—this is inherent to the species and cannot be improved through cultural methods. Plants can become invasive through self-seeding and rhizome spread; remove flowers before seed set and use root barriers. Leggy, floppy growth in rich soil is common—grow lean and dry. Large plants may need staking in exposed positions. Plants may spread more aggressively than desired in warm climates.
Growing Tips
- Russian tarragon is one of the few culinary tarragon varieties that can be grown from seed, making it far more accessible and affordable than French tarragon which requires cuttings or divisions from an existing plant.
- Plant in full sun with sharply drained soil. Russian tarragon evolved on dry steppes and absolutely will not tolerate waterlogged roots. Amend heavy clay soil with generous amounts of coarse sand or perlite before planting, or grow in raised beds.
- Go easy on fertilizer. Rich, heavily amended soil produces lush growth with poor flavor. Tarragon develops its best essential oil concentration in lean, somewhat poor soil — a single light compost application in spring is all it needs.
- Harvest frequently by cutting stem tips rather than stripping individual leaves. Regular tip harvesting encourages lateral branching, keeps plants compact, and prevents the woody legginess that develops when plants are left unpruned.
- Improve Russian tarragon's milder flavor by drying or wilting the leaves before use. Sun-drying for 24-48 hours or low-oven drying at 35°C (95°F) concentrates the essential oils and brings out the subtle anise notes that are faint in fresh leaves.
- Divide established clumps every 3-4 years in early spring to maintain vigor and prevent the center of the clump from dying out. Lift the entire root mass, discard the woody center, and replant healthy outer divisions with strong root sections.
- Install a root barrier when planting Russian tarragon in mixed herb beds. The plant spreads aggressively by underground rhizomes and will invade neighboring herbs within a couple of seasons if not physically contained.
- Pair Russian tarragon with vinegar or oil infusions to capture and intensify its flavor. The mild fresh flavor that disappoints some cooks transforms into a genuinely aromatic seasoning when steeped in white wine vinegar or light olive oil for two weeks.
- Protect crowns from winter rot rather than winter cold. Russian tarragon is extremely frost-hardy but vulnerable to crown rot in wet winter soils. Mulch with gravel or coarse sand rather than moisture-retaining organic mulch, and ensure excellent drainage.
- Start multiple plants from seed and select the most aromatic individuals. Russian tarragon grown from seed shows natural variation in flavor intensity — crush a leaf and smell it, then propagate the most fragrant plants by division for your permanent herb garden.
Pick your Russian Tarragon
Russian Tarragon
The standard seed-grown species. Hardy to -40°C but with milder, more bitter flavor than French tarragon.
French Tarragon (A. dracunculus var. sativa)
The premier culinary variety with sweet anise flavor. Cannot be grown from seed. Less hardy (zones 4-8).
Mexican Tarragon (Tagetes lucida)
Unrelated marigold family plant with excellent anise flavor for hot climates. Perennial in zones 8-12.
Russian tarragon seeds cost $2-3 per packet and each packet contains enough seeds for dozens of plants. While fresh tarragon is sold at $3-6 per small bunch at specialty grocers and farmers markets, it is often unavailable entirely at conventional supermarkets. A single well-maintained plant provides fresh tarragon from late spring through early autumn and enough dried herb for winter use — easily replacing $30-50 worth of purchased fresh herbs and $15-25 worth of dried tarragon annually. Because the plant is a vigorous perennial that spreads by rhizomes and self-sows, a one-time investment of a few dollars provides tarragon for years with zero recurring cost.
Quick recipes
Russian Tarragon Herbal Tea
10 minA soothing digestive tea traditionally enjoyed across Eastern Europe and Central Asia. Fresh or dried Russian tarragon leaves steep into a pale golden infusion with a gentle bittersweet flavor and subtle anise undertone. Often served after heavy meals to ease digestion.
5 ingredientsTarragon Herb Butter
10 minA compound butter blending finely chopped Russian tarragon with garlic and lemon zest. Russian tarragon has a milder flavor than French, so a generous amount creates a balanced herbal butter perfect for melting over grilled fish, roasted potatoes, or spreading on warm crusty bread.
6 ingredientsTarragon Vinegar Infusion
15 min (plus 2 weeks infusing)A classic preservation method that captures tarragon's aromatic oils in white wine vinegar. Russian tarragon produces a milder, more herbaceous vinegar than French tarragon, excellent for salad dressings, deglazing pans, and finishing sauces.
5 ingredientsCulinary Uses
Russian tarragon has a milder, slightly more bitter flavor than French and works best in cooked dishes where its subtler character is enhanced. Use in long-cooked stews, braises, and soups where French tarragon's delicate flavor would be lost anyway. Good in herb butters, vinaigrettes, and marinades when used generously. Pairs with chicken, eggs, and root vegetables. Some chefs prefer it for its less dominant flavor in compound dishes where tarragon should be a background note rather than a star.
What's inside
Health Benefits
- Contains volatile compounds including estragole and methyl eugenol that have demonstrated antioxidant activity in laboratory studies, helping protect cells from oxidative stress when the herb is consumed regularly as a culinary seasoning.
- Traditional digestive aid used across Eastern Europe and Central Asia for centuries — tarragon tea stimulates appetite, eases bloating, and supports healthy digestion by promoting the production of bile and digestive enzymes.
- Provides meaningful amounts of vitamin A, vitamin C, and potassium when used generously in cooking, contributing to immune function, skin health, and cardiovascular support as part of a balanced diet.
- The mild natural anesthetic properties of tarragon essential oils have been used in folk medicine to soothe toothache, ease sore throats, and reduce minor oral discomfort when chewed fresh or used as a gargle.
- Contains iron and manganese in concentrated amounts in the dried herb, supporting red blood cell formation, energy metabolism, and bone health — particularly beneficial when tarragon is used daily as a primary seasoning herb.
- Studies suggest that certain compounds in Artemisia species may help support healthy blood sugar regulation, and Russian tarragon extract has been investigated as a potential complementary approach to metabolic health management.
Where Russian Tarragon comes from
Russian tarragon (Artemisia dracunculoides) is native to the vast grassland steppes and semi-arid regions stretching from Siberia and Mongolia across Central Asia to eastern Europe. It has grown wild across this enormous range for millennia, thriving in the harsh continental climates where summers are scorching and winters bring months of deep frost. The plant was gathered from the wild long before it was deliberately cultivated, with nomadic peoples of the Eurasian steppe using it as a medicinal herb, tea plant, and flavoring for preserved foods.
The earliest documented medicinal use of Russian tarragon comes from traditional Mongolian and Tibetan healing systems, where infusions of the dried herb were prescribed for digestive complaints, loss of appetite, and insomnia. As the herb spread westward along trade routes, it became integrated into the folk pharmacopeias of Persia, the Caucasus, and eventually medieval Europe. Arab physicians described tarragon's properties in the 10th and 11th centuries, and the herb reached European monastery gardens by the 13th century, where it was cultivated alongside its more aromatic relative, French tarragon.
The cultural significance of Russian tarragon is perhaps greatest in Georgia and the wider Caucasus region, where it became the defining ingredient in Tarkhun — a vivid green herbal soft drink created in 1887 by the Tbilisi pharmacist Mitrophane Lagidze. Tarkhun became one of the most popular beverages in the Soviet Union and remains a beloved cultural icon across Eastern Europe and Central Asia today. In Russian and Ukrainian cuisine, the fresh and dried herb seasons pickled vegetables, marinades, and soups. While Western culinary traditions have generally favored French tarragon for its stronger anise flavor, Russian tarragon has always been valued in its native regions for its hardiness, ease of cultivation, and the way its subtle flavors develop and concentrate when dried or infused in vinegar and oil.
Russian Tarragon: did you know?
Fascinating facts about Russian Tarragon
Russian tarragon (Artemisia dracunculoides) gets its species name 'dracunculoides' from the Latin for 'little dragon,' a reference to the serpentine shape of its root system. Medieval herbalists believed the coiled roots could cure snakebites, following the Doctrine of Signatures which held that a plant's appearance revealed its medicinal purpose.
Russian Tarragon questions, answered
When should I plant Russian Tarragon?
What are good companion plants for Russian Tarragon?
What hardiness zones can Russian Tarragon grow in?
How much sun does Russian Tarragon need?
How far apart should I space Russian Tarragon?
What pests and diseases affect Russian Tarragon?
How do I store Russian Tarragon after harvest?
What are the best Russian Tarragon varieties to grow?
What soil does Russian Tarragon need?
What is the difference between Russian tarragon and French tarragon?
Is Russian tarragon worth growing if the flavor is milder than French tarragon?
How do I prevent Russian tarragon from taking over my herb garden?
Can I grow Russian tarragon in a container?
When is the best time to harvest Russian tarragon for drying?
Does Russian tarragon have any medicinal uses?
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From the “Overview” sectionPlant these alongside Russian Tarragon
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