A perennial herb whose leaves are used for seasoning in soups, stews, salads, sauces and meat dishes. Harvest the leaves as needed. Not to be confused with French tarragon that has a stronger flavour; Russian tarragon is more vigorous, hardier (handling poor soils and drought) and can be grown from seed. Cut back in winter. 300 seeds.
|Cool Climate Periods||Sep 1st||Dec 30th|
|Mild Climate Periods||Sep 1st||Jan 31st|
|Tropical Climate Periods||Jan 1st||Jan 31st|