French tarragon is the variety generally considered best for the kitchen, but is never grown from seed because the flowers are sterile. The seed raised plants of Russian tarragon are not as strong, but are more hardy and vigorous growing plants. They can produce shoots from the roots and grow over a meter tall. The plants prefer poor soils low in nitrogen and are tolerant of drought and neglect. Artemisia dracunculus 'Russian Tarragon' produces many more leaves that are mild and good in salads and cooked food. Best used fresh since the flavor does not remain long when stored.
Germination in 1 to 3 weeks at 68F. Surface sow the seeds, keep moist but not wet.