Russian Tarragon - Artemisia redowksi

Russian Tarragon, or Artemisia Redowski, is a particularly hardy and vigorous aromatic herb whose abundant foliage releases a subtle and light fragrance. It has the advantage, compared to common tarragon, of being able to be sown.

This is a perennial aromatic plant, native to Central Asia, which belongs to the Asteraceae family. It has an upright habit, reaching an average height of 1.5 metres (5 feet). Russian Tarragon has green-grey leaves, thinner and less fragrant than those of common tarragon, but it is highly hardy, at least down to -15°C (5°F) and can multiply, as its seeds are not sterile.

It is cultivated in sunny, rich, light and well-drained soil.

Tarragon is a condiment plant with an aniseed flavor that can be used both fresh and dried. It enhances many preparations such as vinaigrettes, Bearnaise sauce, fish, and poultry.

Harvest: Tarragon can be harvested 12 months after sowing and extends over a long period, from June to September. It is simply done with scissors, by cutting the stems at the base of the clump.

Storage: Tarragon can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, it is preferable to consume it freshly picked to fully enjoy its fragrance.

The gardener's tip: To reduce watering, we recommend, from late May, to mulch the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding.