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Russian Tarragon has an aniseed-like flavour. It is a less distinct and refined taste than French tarragon but it is hardier and easy to grow.
Sow indoors from March to May. A warm kitchen windowsill is all you need for starting these seeds. Sow 0.5cm deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20C is ideal. Keep moist. Transplant seedlings individually to 8cm pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions, avoiding frosts, before planting out, 45cm apart, from May to June, into warm, well-drained soil. Harvest from May to October. Pick the fresh leaves and tender shoots as required. They are best frozen rather than dried to store. In colder areas, protect plants with a mulch of straw or soil in winter.
