Tarragon, Russian

Russian Tarragon

Artemisia dracunculus

Botanical Family: Asteraceae (Daisy family)

Botanical Description

Artemisia dracunculus is a bushy perennial growing 60-150cm tall with slender, branching stems. The narrow, glossy green leaves are undivided and aromatic with an anise-like scent. Small, yellowish-green flowers appear in loose panicles but rarely produce viable seed in the French variety – Russian tarragon produces fertile seed, making it the only tarragon that can be grown from seed.

Medicinal Actions

Primary actions: Digestive stimulant, carminative, diuretic, mild sedative, anthelmintic, emmenagogue.

Traditional uses: Used since ancient times to stimulate appetite and aid digestion. The name “dracunculus” (little dragon) refers to the serpent-like root and traditional use for snake bites. Traditional folk remedy for toothache (chewing leaves numbs the mouth).

Culinary medicine: Like many culinary herbs, tarragon’s traditional inclusion in cuisine serves medicinal as well as flavoring purposes – aiding digestion of rich foods.

Body Systems Affected

Digestive: Stimulates appetite and digestive secretions; relieves gas and bloating.

Reproductive: Traditional emmenagogue (promotes menstrual flow).

Oral: Mild numbing effect – traditional toothache remedy.

Safety Information

Culinary use: Safe when used as a cooking herb.

Pregnancy: AVOID in medicinal doses during pregnancy (emmenagogue effects). Culinary use is generally considered safe.

Estragole content: Contains estragole, which is carcinogenic in isolated form at high doses. Normal culinary use is not a concern.

Duration: Not recommended for prolonged medicinal use at high doses.

Growing Guide

Hardiness: Zones 4-8. Very cold hardy.

Light: Full sun.

Soil: Well-drained, average to poor soil. Does not like wet conditions.

Sowing: Surface sow in spring – seeds need light. Germination can be slow.

Spacing: 45-60cm apart.

Note: Russian tarragon has milder flavor than French tarragon, but is more vigorous and can be grown from seed.

Harvesting

Part used: Leaves and tender stem tips.

When to harvest: Throughout growing season, before flowering for best flavor.

Method: Cut stems as needed. Regular harvesting promotes bushy growth.

Drying & Storage

Tarragon loses much of its flavor when dried. Best used fresh, preserved in vinegar (tarragon vinegar), or frozen. If drying, do so quickly at low temperature and use within 6 months.