Tarragon Russian

This is a strong growing type, which is hardier and easier to grow than French Tarragon but with a less distinct aniseed taste. It can be used in dressings and in poultry or fish dishes.

More vigorous, hardier and easier to grow than French Tarragon, with a milder aniseed taste. Use in salad dressings and poultry or fish dishes. For indoor sowing
When February to April.
Where In trays of seed compost.
How Sow thinly, cover lightly with fine compost. Keep at 15-20C. and keep moist. Seedlings appear 21-35 days.
Care Thin as necessary when large enough to handle. Gradually acclimatise plants to outside conditions from late May onwards (avoid frosts). Transplant to final position spacing 45cm apart. In colder areas protect mature plants in winter with a mulch of straw or soil, or grow as an annual.
Harvest May to October. Pick the leaves as required. They are best frozen rather than dried to store. Leaves lose flavour in winter. Freeze summer leaves for winter use.