Artemisia dracunculus var. sativa (Russian Tarragon)
Artemisia dracunculus var. sativa (Russian Tarragon)
Contents
Introduction & History
Russian Tarragon is French Tarragon's rough, robust, and culinarily disappointing cousin — a variety that grows easily from seed, survives brutal winters, and produces abundant foliage, but lacks the sweet anise flavour that makes French tarragon indispensable in the kitchen. It exists primarily as a cautionary tale: if you can grow it from seed, it's not the tarragon you want.
History & Origin
The wild form of Artemisia dracunculus, native to Central Asia and Siberia. This is the original wild species from which French tarragon was selected. It has its own culinary traditions in Central Asian and Georgian cuisine, where its milder flavour is used in salads and herbal pastes. In Western herb gardening, it's primarily encountered when unsuspecting gardeners grow 'tarragon' from seed.
Botanical Description
Herbaceous perennial growing 60–150 cm tall — significantly larger than French tarragon. Leaves are broader, slightly coarser, and paler green. Flowers regularly and produces viable seed (unlike sterile French tarragon). The aroma is mild, grassy, and lacking the sweet anise character of French tarragon. The plant is more vigorous, more upright, and less refined in every way.
Stem: Semi-woody to woody at base • Height: 90 cm at maturity • Spread: 45 cm • Foliage: green • Flowers: yellow-green (summer)
Planting & Cultivation
Sow seed in spring (germinates in 14–21 days). Or plant divisions, spacing 40–50 cm apart. Full sun, any well-drained soil. Far more adaptable and easier to grow than French tarragon. Handles cold, wet, poor soil, and neglect. If you need easy tarragon and don't mind mild flavour, Russian tarragon is the practical choice.
| Sun exposure | Full Sun |
| Soil pH | 6.0-8.0 |
| Spacing | 45 cm |
| Seed depth | 3–6 mm (surface-sow if light-dependent germinator) |
| Water needs | Low |
| Soil type | Well-drained, humus-rich loam; add perlite or grit for drainage |
Cultivation Details
Full sun, any soil. Virtually indestructible. Grows large (up to 150 cm) and may need cutting back to keep tidy. Self-seeds readily. The vigour and ease of growth are its main virtues — along with extreme cold hardiness. In Central Asian and Georgian cuisine, it's used raw in salads where its mild, slightly bitter character works differently than in French cuisine.
Climate & Hardiness
Extremely hardy — to −40°C (USDA zones 2–9). Survives conditions that would kill French tarragon. Drought-tolerant, cold-tolerant, soil-indifferent. The hardiest tarragon variety by far.
USDA zones: 3-8
Minimum temperature: -35°C
Drought tolerance: Yes — established plants tolerate dry spells
Seasonal Care
Minimal — spring: cut back old growth. Summer: harvest if using. Autumn: self-seeds if flowers are left. Winter: fully dormant, completely cold-hardy.
Propagation
By seed — germinates easily in 14–21 days. This is the key distinguishing characteristic from French tarragon (which never produces viable seed). Also by division and cuttings. Self-sows readily. Propagation is effortless.
| Method | Success rate | Time | Notes |
|---|---|---|---|
| Stem cuttings | 70–90% | 2—4 weeks | Softwood in spring, semi-ripe in summer; 8–12 cm |
| Division | 95%+ | Immediate | Split established clumps in spring or autumn |
| Seed | 50–80% | 14–28 days | Some require cold stratification; germination variable |
| Layering | 80–90% | 6–12 weeks | Pin low branch to soil; sever when rooted |
Diseases & Pests
Essentially pest-free. The wild constitution makes it one of the most resilient herbs. No significant disease problems under any conditions. If it can survive Siberian winters, garden pests are irrelevant.
Culinary Uses
In French cuisine, it's not a substitute for French tarragon — the flavour is fundamentally different. However, in Georgian cuisine, 'tarkhun' (Russian tarragon) is used fresh in salads, herbal pastes, and the famous bright green 'Tarkhun' soda (a tarragon-flavoured soft drink popular throughout the former Soviet Union). Young leaves in salads have a pleasant, mild, slightly bitter-herbal flavour. Respect it for what it is rather than what it isn't.
| Category | Pairing suggestions |
|---|---|
| Red meat | Lamb, beef, venison, pork |
| Roast vegetables | Potatoes, root vegetables, squash |
| Bread | Focaccia, herb bread, crackers |
| Oils | Infused olive oil, compound butter |
Medicinal & Aromatherapy
Same general Artemisia properties — mild digestive aid, appetite stimulant. Contains less estragole than French tarragon. Used in Central Asian folk medicine for digestive complaints. No significant modern medicinal application.
| Compound | Properties |
|---|---|
| camphor | penetrating, cooling |
| 1,8-cineole | eucalyptus-like |
| carnosic acid | potent antioxidant |
| ursolic acid | anti-inflammatory triterpene |
| rosmarinic acid | antioxidant polyphenol |
Container & Companion Growing
Container Growing
Possible but the large size (up to 150 cm) makes it impractical for most containers. Better suited to garden planting.
• Minimum pot size: 30–40 cm Ø, 15 L+
• Deep taproot; repot every 2–3 years
• Use free-draining potting compost with 20–30% perlite or grit
• Ensure drainage holes; stand on pot feet to prevent waterlogging
• Feed with dilute liquid fertiliser (half-strength) every 2–3 weeks in growing season
Companion Planting
Same garden uses as French tarragon but without the culinary cachet. Can serve as a large, aromatic border plant. The flowers attract pollinators. In Georgian and Central Asian herb gardens, it's a legitimate culinary companion.
| ✓ Good companions | Beans, Brassicas, Carrots, Strawberries |
| ✗ Avoid planting with | Cucumber, Fennel |
Common Mistakes to Avoid
The biggest mistake: buying 'tarragon seed' and expecting French tarragon flavour. Always verify tarragon by taste, not by label. Dismissing it entirely — in its own culinary tradition, it has genuine value. Allowing it to self-seed unchecked (it can become weedy). Growing it when you really wanted French tarragon.
Harvesting & Preservation
Harvest leaves throughout the growing season. The milder flavour means larger quantities are needed to achieve a tarragon-like effect. Dries better than French tarragon (the mild flavour has less to lose). Freezing is also fine. Use fresh in Central Asian and Georgian preparations for authentic regional cuisine.
• Time of day: Early morning, after dew has evaporated but before intense midday heat volatilises essential oils
• Growth stage: Just before flowering, when essential oil concentration peaks. Once flowers open, the plant redirects energy from leaf production
• Season: Spring-Autumn
• Part harvested: Leaves
• Harvest rule: Never remove more than ⅓ of the plant at once; this ensures continued vigorous regrowth
• Technique: Cut stems cleanly above a leaf node with sharp scissors or secateurs. Tearing damages tissue and invites disease
| Method | Process | Shelf life | Best for |
|---|---|---|---|
| Air drying | Tie bundles, hang upside down in warm, dark, airy space | 6–12 months | Most herbs |
| Oven / dehydrator | Spread on trays, 35–45°C until crisp | 6–12 months | Fleshy-leaved herbs |
| Freezing (whole) | Blanch 5s, ice bath, pat dry, freeze flat on tray | 6 months | Basil, chives, parsley |
| Freezing (oil cubes) | Chop fine, pack into ice cube tray, cover with olive oil | 6 months | Any culinary herb |
| Herb salt | Layer herb and coarse salt 1:4, dry and grind | 12+ months | Rosemary, thyme, sage |
| Infused vinegar | Pack jar, cover with warm vinegar, steep 2–4 weeks | 6 months | Tarragon, dill, basil |
| Infused oil | Fill jar with dried herb, cover with oil, steep 4–6 weeks | 3–6 months | Rosemary, thyme, chilli |
Frequently Asked Questions
Is Russian Tarragon worth growing?
If you want French tarragon flavour, no — it's a poor substitute. But if you appreciate Central Asian or Georgian cuisine, or if you live in a very cold climate (zones 2–4) where French tarragon can't survive, Russian tarragon has genuine value. Try Georgian 'tarkhun' soda for a positive introduction.
How do I tell it apart from French tarragon?
Taste: Russian is mild and grassy; French has strong, sweet anise that slightly numbs the tongue. Growth: Russian is taller (to 150 cm), flowers readily, and produces seed. French is smaller (60 cm), rarely flowers, and never sets seed. If you grew it from seed, it's Russian.
What is Tarkhun soda?
A bright green, tarragon-flavoured soft drink popular across the former Soviet Union, especially Georgia. Made by infusing fresh Russian tarragon in sugar syrup. It's genuinely delicious and the best argument for Russian tarragon's culinary existence.
Seasonal Care Calendar
🌱 Spring (Mar–May)
Water: Light
Feeding: No feeding
☀️ Summer (Jun–Aug)
Water: Moderate
Feeding: No feeding
🍂 Autumn (Sep–Nov)
Water: Minimal
Feeding: No feeding
❄️ Winter (Dec–Feb)
Water: Minimal
Feeding: No feeding
French Tarragon's tough but flavourless cousin — grows from seed, survives −40°C (zones 2–9), but lacks the refined anise flavour of French tarragon. Has genuine value in Georgian cuisine (Tarkhun soda). If it grew from seed, it's this variety. Virtually indestructible.
Quick Reference: Artemisia dracunculus var. sativa
Key Principles: Right location, well-drained soil, regular harvesting to promote growth, and appropriate winter protection for tender species.