Russian

Family: Asteraceae Herb

Planting Schedule

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Fragrant as a sunlit herb garden, Russian tarragon carries a clean, anise-laced perfume with a cool, savory snap.

The leaves are narrow and glossy, holding their delicate texture through drying and long simmering, yet they shine most when used fresh for sauces and herb-forward flavoring. A dependable perennial for the home gardener, it’s prized for its distinctive, true tarragon character in everything from classic tarragon sauces to pickling brines.

Light: Full SunMaturity: 60 DaysHabit: Upright

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Russian Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	May 18th	Jun 15th	Aug 14th – Jul 15th
Zone 1b	May 4th	Jun 1st	Jul 31st – Aug 1st
Zone 2a	Apr 27th	May 25th	Jul 24th – Aug 29th
Zone 2b	Apr 17th	May 15th	Jul 14th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jul 14th – Sep 1st
Zone 3b	Apr 21st	May 19th	Jul 18th – Sep 21st
Zone 4a	Apr 17th	May 15th	Jul 14th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jul 12th – Sep 27th
Zone 5a	Apr 10th	May 8th	Jul 7th – Sep 30th
Zone 5b	Apr 6th	May 4th	Jul 3rd – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jun 30th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jun 24th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jun 19th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jun 9th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	May 31st – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	May 22nd – Nov 12th
Zone 9a	Feb 6th	Mar 6th	May 5th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Apr 10th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Russian tarragon keeps its true, peppery-anise character through drying and steady heat—unlike some imposters that go flat. Use it like a finishing herb with restraint in fresh applications, but it’s built for reductions where its cool perfume stays crisp, not muddy.

Best Uses

tarragon vinegar for quick, bright pickles
fresh-leaf finishing for buttery sauces and pan juices
long-reduction tarragon cream or velouté-style sauces
brining and herb-forward pickling brines

Flavor Profile

anise-laced licorice perfume cool, savory snap narrow-leaf herb with a clean, resinous edge

Kitchen Pairings

butter lemon shallot white wine cream chicken

Frequently Asked Questions

What’s the most common disease pest problem on Artemisia dracunculoides (Russian tarragon) and how do I treat it?

A frequent issue is powdery mildew, which shows up as a white, dusty coating on leaves during warm, humid spells. Improve airflow by spacing plants and watering at the soil line, then remove and discard the worst affected leaves early. If it keeps spreading, spray with a horticultural soap or neem oil, covering both leaf surfaces, and repeat every 7–10 days as needed.

How often should I water Artemisia dracunculoides during active growth?

During the main growing phase, water only when the top 1–2 in (2–5 cm) of soil feels dry, aiming for deep moisture rather than frequent light watering. Artemisia dracunculoides prefers well-drained soil and will suffer from root problems if kept constantly wet, so avoid waterlogged beds and use a mulch that doesn’t trap moisture against the crown.

How can I tell when Artemisia dracunculoides is ready to harvest?

Harvest once plants are established and reach about 8–12 in (20–30 cm) tall, typically around day 60, and before the stems get woody. Pick tender tops and healthy side shoots in the morning; leaves are best when they’re fully grown but not yet dull and hardened. For ongoing use, prune lightly every couple of weeks rather than stripping all foliage at once.