Artemisia dracunculoides - There are two types of Tarragon, Russian and French. Russian Tarragon grows more robust and larger so it needs more space. It also thrives in cold conditions and dry conditions making it a hardy herb. The flavor is much more subtle than French Tarragon. The aromatic leaves can be finely chopped in salads and used to enhance fish, egg and chicken dishes. Russian Tarragon can have bitter overtones whereas French Tarragon is sweeter. However, fresh French Tarragon has a pronounced anise taste, which some people dislike.

Space 18 inches apart.

Tip:  Leaves are best used fresh, but can also be dried and stored in air-tight containers for use in winter. Dried leaves lose some of their flavor. Tarragon leaves can also be frozen.