The Asteraceae family is represented in the home collections of florists and gardeners by an olive-green tall plant tarragon (tarragon) blooming in August-September with pale yellow (most often) flowers. It is odorless and odorless.

Aztec

The Aztec owes its name to ancient Mexican origins. Strongly branched and well leafy. The dense aroma of the plant has anise hints. Most often, the plant is used as a culinary seasoning. The bush rises up to 1.5 m in height. It is cultivated in one place for up to 7 years.

Valkovsky

Dull leaves of Tarragon Valkovsky have a faint aroma. This is a cold-resistant tarragon variety of Russian breeding. It is unpretentious and unapproachable for diseases. The little whitish flowers contain some essential oil that is used in cooking and perfumery. From germination to ripening in May - 2 months.

Important!Does not tolerate excess moisture.

Goodwin

One of the most famous odorous tarragon varieties. At a meter height, it is distinguished by a large amount of green mass - more than 0.5 kg in the second year of the growing season. The bright smell has a bitter taste. The leaves of this tarragon are used to season pickles and a variety of foods. Can be bred as in open ground, and in a pot on the windowsill.

Gribovsky

Tarragon Gribovsky earned wide popularity by frost resistance and duration of growth in one place (up to 15 years). Long, sharp leaves on a 1-meter plant serve as a dark green backdrop for small whitish flowers. Usage - classic for all varieties of fragrant tarragon - seasoning for salads, pickles, meat and fish dishes.

Dobrynya

The usual meter height of Tarragon Dobrynya is combined with an unusually high content of nutrients - ascorbic acid, carotene, vitamins and microelements. This herb demonstrates all the benefits of tarragon. Feels good in drought, is not afraid of cold. Able to grow for 10 years in the same place.

Did you know?Tarragon needs to be rejuvenated when separating the bushes every 3 years.

Zhulebinsky Semko

A compact, frost-resistant shrub with matte green leaves. It has small yellowish flowers in rounded inflorescences. Within 7 years, it grows up to 150 cm in one place. This universal sweetish spice is suitable for baking and making soft drinks.

Did you know?The woody tarragon stalks in the lower part lose their foliage early.

King of herbs

Blooms in summer. The height of the bush (up to 1.5 m) is similar to Tarhun Monarch and some other varieties. Like Tarragon Aztec, the strong smell is dominated by anise aroma. Foliage contains substances that help products harvested at home to preserve color, increase strength, improve smell and taste. Helps to cure many diseases.

Important!In the first year of plant development, harvesting is done once - before flowering.

Monarch

An upright bush (from 0.8 to 1.5 m) has a large number of stems. Tarragon leaves are narrow, of bright emerald color. From sowing on seedlings to planting on permanent place the whole year passes (from spring to spring). The fresh herbs of Tarragon Monarch are especially good in salads.

The spicy taste of this plant is preferred to be used in drinks and pickles. There are medicinal properties: tarragon improves stomach function, increases appetite, reduces inflammatory processes... With the help of tarragon, diseases are treated respiratory tract- pneumonia, tuberculosis, bronchitis.

Emerald

Prefers open, flat areas. Stems are erect, height within 80 cm, dense foliage becomes tough by the beginning of flowering. Narrow panicles of inflorescences are formed by baskets in the form of balls, where yellowish flowers are collected. Salting, canning and amateur cooking use the leaves and young shoots of Tarhuna Smaragd. Also, the tarragon of this variety is often used by flower growers for decorative plantings.

This plant, which has many names (dragon grass, tarragon, dragon wormwood, Mary's gold), is known to us as tarragon. This name has its roots in the countries of Asia Minor, where tarragon has been widely used for many centuries. The tarragon began its triumphant path from the steppes of Mongolia, from where it spread across Asia, Europe and America. Treatment of scurvy and respiratory tract diseases, epilepsy and seizures, strengthening of blood vessels - all these conditions were successfully treated by ancient healers with the help of tarragon. Its amazing taste is due to the rare set of useful properties and components of this spicy plant.

Tarragon composition:

Essential oils that are beneficial to humans chemical compounds;

Micro- and macroelements - potassium, magnesium, calcium, phosphorus, sodium, iron, zinc, copper, selenium, manganese;

Phytosterols, ash;

Tannins;

Alkaloids;

Flavonoids;

Saturated and unsaturated fatty acid;

Vitamins of group B, C, A in large quantities.

The aroma of tarragon is reminiscent of both the smell of mint and the pungency of anise. Having felt it at least once, this smell cannot be forgotten. Tarragon can be found in the wild and as a spicy crop grown in personal plots. It can be prepared for future use by drying the tops of the leaves, tied in small bunches. Dried tarragon is stored in glass jars with ground-in hermetically sealed lids.

Useful properties of tarragon

Due to its composition, tarragon is successfully used as medicinal plant v folk medicine in many countries of the world. It enhances potency and appetite, relieves nervous tension, fights insomnia, heals oral cavity, the state of the digestive tract.

Tarragon action:

Fortifying,

Toning,

Antiscorbutic,

Pain reliever,

Diuretic,

Stabilizing the work of the nervous system,

Normalizing digestion,

Stimulating appetite,

Regenerating,

Normalizing menstrual cycle,

Antispasmodic,

Anti-inflammatory,

Anthelmintic,

Improves potency.

In addition, tarragon is used to fortify feed for farm animals.

Traditional medicine could not ignore this valuable plant.

Tarhun successfully normalizes a person's condition under the following conditions:

Lowered immunity;

Puffiness of various origins;

Scurvy, gum disease;

Lack of digestive activity;

Smell disorders;

Decreased potency;

Tarhun is a component not only of traditional medicine recipes, but also homeopathic remedies for the treatment of diseases of the upper respiratory tract, pneumonia, cystitis,.

Folk recipes based on tarragon:

Neurological disorders - an infusion of 200 ml of boiling water and art. l. dry tarragon herbs are divided into 2 doses and drunk half a glass before meals;

Is a perennial plant, its appearance a bit like wormwood. This plant grows as a bush, in height it can reach 1.5 m. Tarragon leaves are dark green in color, rather narrow in shape, have a strong, but pleasant aroma, taste a bit like pineapple. The stems are yellowish-brown in color, many branches branch off from them. Leaves up to 80 mm in length and up to 10 mm in width, green with a glossy sheen. Tarragon blooms in the second half of summer, flowers are small, mostly yellow. Tarragon is also called tarragon or tarragon wormwood. Tarragon bears fruit with a tuft-free achene. The fruits appear in October.

Tarragon leaves are widely used in cooking, for example, various salads, as well as in salting vegetables and pickling cabbage. Tarragon begins to grow in early spring - almost immediately, as soon as the snow melts. Tarragon is most useful in the first three years of growth, despite the fact that it may well grow in a new place for up to 10 years.

The plant is cultivated everywhere, although in many countries, including Russia, it grows wild. Prefers pebble and dry steppe slopes, although it can also be found in fields.

It is believed that the plant was brought to European countries from Siberia and Mongolia, which happened during the invasion of the Tatar-Mongol yoke. The most common tarragon varieties are French, Russian and Transcaucasian tarragon.

The plant does not differ in "whims", it is quite unpretentious in cultivation. Tarragon can grow successfully both in sunny and dark places. In spring, it is advisable to feed tarragon a little, this is done as follows: add 3-4 kg of compost or humus to the plant, about 3-4 tablespoons of wood ash, and it is also advisable to add 1 tablespoon of nitroammophoska or nitrophoska, you can also add any other complex fertilizer. Water the tarragon with plenty of water, about once every 10-12 days. Harvesting tarragon for the winter, as a rule, is done in the summer, the plant is cut about 3-4 times, and then dried.

Just remember that the tarragon must be cut at a height of 12 cm from the ground. It is also worth noting that the more often the cuts are made, the more shoots will appear in the future with soft, delicate and fragrant leaves.

Useful properties of tarragon

Tarragon, as you know, is valued not only for its spice and taste, but also for a fairly high content of carotene and vitamin C. Like many other leafy spices, fragrant tarragon is able to give a person vigor. The essential oil of tarragon has its own unique smell characteristic only of this plant. It is precisely these properties of tarragon essential oil that create this unique aroma and pleasant pungent taste with a slight bitterness. Tarragon essential oil contains fellandrene, sabinene and ocimene. Fresh tarragon contains vitamins such as A, B1, B2 and C, as well as a small amount of phosphorus, calcium, potassium, iron.

Tarragon consists of 45% carbohydrates and 25% proteins. It is often used as a vitamin, medicinal plant. In folk medicine, tarragon is popular as a diuretic, and its good antiscorbutic effect is also noted, in addition, it can simply be used as a general tonic. This remarkable plant is distinguished not by its pungency, but by the high aroma of essential oil, which is used in perfumery. Tarragon is able to improve appetite, also stimulate digestion, it is used for dropsy, as a diuretic. Also, the plant can have a calming effect, improve sleep. For pneumonia and bronchitis in Tibetan medicine, tarragon was used as a medicine.

The consumption of tarragon in food is useful for the prevention of heart attack and stroke, since the compounds contained in its composition prevent the formation of blood clots.

Depending on the purpose for which tarragon is used, the following effects can be achieved:

Calming effect (normalizes sleep, helps to cope with depression);

Wound healing effect (strengthens the walls of blood vessels, ensures their elasticity);

Removal of inflammation;

Toning effect;

Strengthening the body (increases immunity);

Removal of spasm (relaxes the nerves, relieves toothache);

Diuretic effect(helps to eliminate edema, removes excess fluid from the body);

Carminative effect.

Thanks to tarragon, it is possible to reduce arterial pressure, normalize exchange process, strengthen the walls of blood vessels, improve digestion. When using the herb for food, there is an increase in the production of gastric juice, and the appetite improves.

Another well-known property of tarragon is its effect on the gonads. In particular, in men, taking tarragon in food increases potency.

Since ancient times, tarragon (tarragon) has been successfully used in the fight against headache and, in addition, with poor appetite. Tarragon is advised to be taken after a heavy meal in order to improve the digestive process, and this miracle plant is also recommended to increase potency in men. The latter is explained only by the fact that tarragon has a general strengthening effect on the body. Tarragon, when combined with other herbs, can be used as a salt substitute, which is extremely beneficial for people with hypertension.

Tarragon is used for treatment in a dried state, in the form of medicinal tinctures and teas. A decoction is prepared from the leaves of the plant, which earlier, and even now, many are used for various diseases gastrointestinal tract, as well as intestinal spasms, sluggish digestion, hiccups, in women, menstrual irregularities and premenstrual syndrome.

A decoction made from tarragon roots is good for toothaches. The preparations made from tarragon have wound healing, anti-inflammatory, antispasmodic, carminative, diuretic, sedative and antihelminthic properties. Tarragon has a tonic effect, soothes nervous system.

The use of tarragon in cooking

Tarragon is widely used in cooking. The plant is used as a spice that adds aroma and flavor to the dish. It is added during conservation, during sauerkraut, when pears and apples are soaked.

Tarragon is used in the preparation of hot dishes: meat, mushroom, fish. Tarragon is often added to alcoholic drinks, for example, in liqueur, vodka, wine, which makes their taste and aroma more piquant.

Food can not only change its taste and aroma if tarragon is added to it, but it will also be stored longer, since this plant acts as a natural preservative.

Tarragon is especially common in cooking in France, where the herb is part of the famous Béarnaise sauce.

Russia, Georgia, Armenia, Kazakhstan, Ukraine - the inhabitants of all these countries are familiar with the taste of a soft drink called Tarhun, in which tarragon is used as the main flavoring agent.

Tea is brewed with tarragon, which will be especially useful for people suffering from insomnia.

Tarragon drink at home

Making a tarragon drink at home is a snap. To do this, you need to take 100 g of grass, one lemon, one lime, mint, sugar and water.

Previously, the tarragon is thoroughly washed, then all the leaves must be cut off from the stem and chopped, breaking them with your hands. The stems should be cut into small pieces about 10 mm long with a knife. Boil the water and pour the chopped stems and sugar (50 g) into it, leaving on the fire for 5 minutes, then remove from the stove. Water for such an amount of sugar will require 250 ml.

Torn leaves are mixed with citrus juice and poured into prepared sugar syrup. This must be done until it has cooled down. Then cover the container with all the contents with a lid and let it brew for an hour. The finished infusion is filtered and brought to the desired concentration with carbonated water, or water without gas. You can decorate such a homemade lemonade with a lemon wedge and tarragon leaves.

Growing tarragon outdoors

Growing tarragon in the open field is not a difficult task, since the plant is completely unpretentious and does not require special care.

Nevertheless, like any representative of the flora, tarragon requires some attention:

You should choose a sunny area, this will allow the plant to acquire dense foliage. However, tarragon will grow in the shade as well, but will not be too lush.

The soil should be light, it is best to enrich it with sand, humus and peat.

If the soil is acidic, then it must be reduced by adding wood ash or ground chalk.

Do not moisten the soil too much. Tarragon does not like moisture, so it should be planted away from places where groundwater occurs.

It is best if chicory, legumes, lettuce, Jerusalem artichoke have previously grown in the place where the tarragon is planned to be planted.

Tarragon can be planted in the spring without first germinating using the seedless method. To do this, the seeds are simply scattered over the surface of the selected area and sprinkled with earth on top. The soil must be pre-moistened.

The interval between rows should be at least 30 cm. After 2 weeks, the first shoots will appear, which require thinning.

The planting will need to be renewed every five years, as the greenery of the plant becomes coarse over time.

If you want to get the harvest faster, then tarragon can be grown through seedlings. You need to sow seeds at home in early March. After shoots appear, the box with seedlings should be moved to the windowsill. Seedlings require moderate moisture and light. Plants dive a month after the emergence of sprouts. When the weather is warm, tarragon can be transplanted outdoors.

As for caring for tarragon, it comes down to loosening, removing weeds, watering and fertilizing. Tarragon prefers humus as a top dressing. You can enrich the soil mineral fertilizers if she is poor and emaciated. It is important not to use fertilizers that contain a large amount of nitrogen, as this will negatively affect the taste of the plant.

Do not pour tarragon, the plant prefers moderate moisture. It is advisable to insulate the tarragon root system before wintering. To do this, cover it with a layer of dried grass, or mulch from a mixture of peat and sawdust.

Collect the grass before flowering, cut off the upper stems. For long-term storage, tarragon is dried and kept in a ventilated area, away from sunlight. In one summer season, you can cut the tops off several times.

Tarragon contraindications

Contraindications of tarragon are due to the poison included in its composition. Do not forget that the plant belongs to the genus Wormwood, which means it must be used very carefully. If tarragon is used as medicine, then exceeding the recommended dose is strictly prohibited. This threatens with serious poisoning, the development of seizures, loss of consciousness.

Tarragon is contraindicated in diseases of the gastrointestinal tract ( peptic ulcer, gastritis with high acidity), it should not be eaten during gestation, during breastfeeding, in the presence of individual intolerance.

In addition, there is evidence that prolonged use of tarragon in food can provoke the development of cancerous tumors, since it contains a substance such as methylchavicol. But in this case, we are talking about the regular consumption of grass in large quantities. As a spice used in cooking, tarragon does not pose a danger to human health if it does not have the above contraindications.

Education: Diploma of the Russian State Medical University named after NI Pirogov with a degree in General Medicine (2004). Residency at the Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).

Word " tarragon"Familiar to many, immediately comes to mind sweet drink with the same name. At the same time, few people know that it is made from the perennial tarragon plant. You should familiarize yourself in more detail with the information about what is remarkable about tarragon, what it is and how to use it, because if used correctly, this amazing plant can replace half of a home first-aid kit.

Tarragon - what is it?

The plant is widespread throughout Europe and Asia. Tarragon is distinguished by elongated bifurcated leaves and a large woody rhizome. He loves sunlight, is reluctant to grow in the shade. Tarragon has a lifespan of up to ten years. However healing properties leaves are preserved only in young shrubs, in the first three years of growth.

Tarragon is used in cooking, folk medicine and home cosmetology. The use of tarragon in medicine is due to the composition of the leaves of this plant.

They contain:

• carotene;
• vitamin C;
• essential oil;
• alkaloids;
• coumarins.

The plant contains small amounts of phosphorus, potassium and iron. B vitamins are also found in the leaves, but in small doses. About a quarter of the plant is protein, half is carbohydrates, and the rest is flavonoids and essential oil.

The spice is used in folk medicine as a valuable source of vitamins A and C, it is used as a cure for scurvy and as a decongestant.

Tarragon essential oil has a specific aroma, which is why it is used in perfumery. In cosmetology, the leaves are used as a remedy for combating inflammation on the skin, due to their antiseptic properties.

Tarragon masks and lotions help to increase skin turgor, therefore they are used in the fight against age-related changes.

Medicinal properties of the plant:

Due to these properties, tarragon herb is widely used in folk medicine to combat various ailments. The tool is also indicated as a vitamin supplement to food with a decrease in immunity or disorders of nervous activity against a background of stress.

Indications for the use of tarragon

First of all, the herb tarragon is aromatic spice that adds a touch of piquancy to any meat dish. The herb is also added to pickles and homemade preserves.

In folk medicine, the plant is used to treat:

• menstrual irregularities;
• vitamin deficiency;
• scurvy;
• insomnia;
• disorders of digestive processes;
• wounds and abrasions on the skin;
• hypertension.

The plant contains special compounds that have a positive effect on the functioning of the female genitourinary system.

The use of leaves allows you to normalize the menstrual cycle, get rid of the specific symptoms of premenstrual syndrome. Regular consumption of tarragon is an effective prevention of inflammatory diseases of the female genital organs.

The plant has a positive effect on the nervous system, eliminates the harmful effects of stress, and normalizes sleep. In this regard, tarragon is indicated during periods of strong mental stress, with neuroses and neurasthenia, and also as part of complex treatment depression.

Due to the large amount of vitamins, tarragon leaves help with scurvy and seasonal vitamin deficiency. Regular intake of a drink with tarragon will be an excellent prevention of ARVI.

Tarragon leaves normalize digestive processes, improve gastric acid production and increase appetite. This property of the plant should be taken into account by people who monitor their weight or follow a strict diet for medical reasons.

Broths and infusions of tarragon have a pronounced diuretic effect. It helps with swelling and high pressure, in this connection, taking tarragon-based medicines is recommended for hypertensive patients and people with mild renal impairment.

The leaves have an antispasmodic effect. They can be used for cupping pain syndrome with prostatitis. Decoctions of this plant are also used to relieve toothaches and migraines.

Procurement and storage

Raw materials are harvested in the summer. In medicine, only the leaves of this plant are used. They can be cut up to three times per season, leaving about 15 cm for further growth.

The cut leaves must be tied in bunches and drafted dry. This is best done under a canopy to keep the sun and moisture out of the leaf bundles. You can store the leaves in any container with sufficient oxygen access. Useful properties last up to two years.

Tarragon tea is allowed to drink one glass up to three times a day.

Indications for use:

• stress;
• restless sleep;
• avitaminosis;
• poor appetite;
• chronic fatigue.

To increase the vitamin value of the drink, you can add pomegranate peel (one teaspoon) to it. This increases the concentration of vitamin C and helps to strengthen the immune system.

• neurosis;
• depression;
• neurasthenia;
• deterioration in potency;
• menstrual irregularities.

The broth should be taken three times a day, 100 ml. For the treatment of insomnia, it is recommended to soak a towel in the broth and put a compress on the forehead for 20 minutes before going to bed.

Essential oil and ointment

Tarragon essential oil is used in aromatherapy. It is indicated for the treatment of insomnia, combating stress, and normalizing sexual function in men. You can buy essential oil at any pharmacy or specialty store.

Tarragon ointments are prepared at home and used for various dermatological diseases. To do this, crush the dry leaves of the plant in a mortar and mix with honey. For one part of tarragon, three parts of honey are taken. The resulting product is applied to the skin twice a day.

Tarragon can be used to treat stomatitis and gum disease. To do this, you need to prepare an ointment according to the following recipe: mix 2 large tablespoons of leaves crushed in a mortar with 6 tablespoons of melted butter. The cooled ointment is applied to the gums and inflamed areas of the oral mucosa.

Application in cosmetology, cooking

In cosmetology, tarragon is used to tone the skin of the face and neck. For this purpose, ice from the decoction of this plant is used. Use ice cubes to rub the skin along the massage lines every morning.

Lotion is used to treat problem skin. To prepare it, you must mix in equal proportions cucumber juice and tarragon broth, and add vodka (half of the resulting volume). This lotion should be wiped on the skin twice a day.

In cooking, the leaves and stems of the plant are used. Leaves are used in cooking meat dishes and pickles, the stems go well with sour berries, lemon juice and vinegar, and are used for dressing salads.

Contraindications and possible harm

Tarragon must be used with caution.

Treatment with this plant is prohibited in the presence of the following diseases:

• epilepsy;
• arterial hypotension;
• stomach ulcer;
• obstruction of the bile ducts;
• cholelithiasis;
• gastritis with high acidity.

The plant is contraindicated in pregnant women, as it increases the tone of the uterus, which can lead to early miscarriage.

Tarragon, beneficial features and the contraindications of which are well studied, requires careful use, therefore, when treating with this plant, the recommended dosages should not be exceeded.

How to make tarragon lemonade at home - recipes and cooking secrets

In the article we tell you how to make tarragon, we give a recipe for a classic and infused drink. You will learn how to properly process tarragon, how to make lemonade turn out to be refreshing, with a bright, rich taste.

Making tarragon drink at home is very easy. If you follow all the tips for cooking, the taste will turn out to be very interesting, with light notes of essential oils inherent in the plant itself and a little astringency from lemon juice.

Tarragon branches contain a large amount of vitamins, microelements, so the tarragon drink, the recipe for which is very simple, can serve as a strengthening and vitaminizing agent.

You will need:

• a bunch of fresh tarragon - 100-150 g;
• sugar - 150 g;
• lemon juice - 50-100 ml;
• sparkling water - 1 liter.

How to cook:

1. Rinse and dry the branches of the plant thoroughly.
2. Place the prepared bunch in a blender bowl and chop.
3. Take a glass ovenproof dish.
4. Add herbal gruel and rub thoroughly with sugar. Try to have the maximum amount of juice in the drink.
5. Pour a glass of boiling water into a container, mix thoroughly and leave the mixture to infuse for 40 minutes. Thanks to hot water, the taste and aroma of tarragon will fully "unfold", it will become even brighter and more intense.
6. When the broth has cooled, pass it through a sieve to get rid of the herbal cake.
7. Add lemon juice. Then pour the pre-cooled carbonated water into the resulting drink.

The drink is best served in tall glasses, garnished with mint and a slice of lemon.

Infused tarragon

Before making the tarragon drink according to the following recipe, it should be emphasized that the preparation will be quite long.

You will need:

• lemon - 1 pc.;
• tarragon - 50 g;
• sugar - 1 glass;
• purified distilled water - 700 ml.

How to cook:

1. This recipe requires some preparation. Before making a drink from tarragon, rinse and dry it with a paper towel.
2. Coarsely chop the branches with leaves.
3. Wash the lemon, remove a thin layer of zest, then squeeze out the juice.
4. Put chopped tarragon and lemon zest in a blender container, pour lemon juice.
5. Grind the ingredients until smooth.
6. Pour the prepared water into a saucepan and put on fire.
7. Add sugar, stir until completely dissolved, bring to a boil.
8. Add the herbal mixture to boiling water and cook for 3 minutes.
9. Transfer the resulting syrup to a dark place and leave for 10 hours.
10. Strain the present syrup through a sieve.
11. Cool the sparkling water, dilute the infused syrup in a 1: 2 ratio.

Drink recipes in addition to our tips will help you prepare a rich and aromatic tarragon at home.

Drink preparation tips:

• The sprigs of tarragon should not be boiled, otherwise the lemonade will lose its rich, bright green color.
• Use additional spices, such as mint, to add new flavors to the drink.
• You can add orange or lime juice to the drink.
• Sometimes for a homemade tarragon recipe you need lemon or lime zest. Peel the fruit with a very thin layer so as not to impart bitterness.
• Take only fresh food and purified water - these are the main conditions for making tarragon drink tasty.
• How to make a tarragon drink in winter? Fresh tarragon branches from the recipe can be replaced with tarragon syrup, its extract, or pre-dried leaves of the plant, which should be stocked up in the summer.
• Garnish with lemon, lime, orange, or fresh mint before serving.
• Tarragon drink recipe has one general principle preparation, the difference lies in the duration of preparation and the amount of ingredients. There are many options for how to make a tarragon drink using fruits, for example, with the addition of gooseberries or currants.
• Add ice cubes to a glass of lemonade to keep the lemonade warm in any weather. But be careful with the amount, a large amount of ice will make the taste and aroma of the drink less intense.
• An alternative to lemon is lime, which will give the tarragon a spicy and bright taste.
• Based on your taste, the homemade tarragon recipe can be adjusted with additional ingredients.
• If you want a bright green lemonade, add a little food coloring and your guests won't be able to distinguish it from the real one.

The recipe for the drink is very simple, does not take much time to prepare and does not cost much.

Planting tarragon seedlings

Despite frost resistance, tarragon seeds do not germinate in the Non-Black Earth Zone. In these regions, tarragon is grown through seedlings.

For seedlings, sowing tarragon seeds is carried out in the first half of March in prepared pots or plastic containers. The soil should be light, permeable, constantly moist, but not wet. Therefore, the containers are best placed on trays and watered from below. When watering from above, it is more practical to use a spray bottle.

The seed containers are placed in the greenhouse or on cool windowsills. In the phase of 2 leaves, they break through dense seedlings, leaving the strongest seedlings with an interval of at least 6-8 cm.

In June, tarragon seedlings are planted in open ground, 2 pcs can be used. in one hole. Seedlings are planted in moist fertilized soil in a wide-row pattern of 30x60-70 cm. For a family, 3-6 bushes are enough.

Tarragon care

Tarragon refers to unpretentious plants and does not cause much trouble to the owners. The main care is to clean the area before sowing / planting from weeds, especially root-suckers, with loosening to better provide the roots with air.

Watering is moderate. Water the plants after 2-3 weeks depending on weather conditions. Top dressing of tarragon is carried out once in the spring after the first weeding or before flowering. They are fed with infusion of mullein, which is bred before introduction with a 5-6 fold ratio to mass, or infusion of ash.

You can feed it under watering with dry ash at the rate of 1-2 glasses under a bush, depending on its age. Tarragon responds well to feeding with microelements or a mixture of fertilizers - add a spoonful of superphosphate and potassium chloride to 10 liters of water. A glass of ash can be added to this mixture, especially on depleted soils.

The green mass of tarragon is harvested in different ways. You can cut off the green mass during the entire growing season as it grows, leaving hemp 12-15 cm.

But it is more practical after the first selective harvesting of the green mass, to cut off all the stems at once almost near the ground and water. Tarragon grows quickly and soon new young shoots with leaves that have retained their charming aroma are cut for use as food or for drying. Leaves are usually dried.

If the tarragon bushes for unknown reasons began to turn yellow and dry, it is necessary to cut off the entire above-ground mass and remove it from the site. Treat the place with any soil biological product (from diseases and pests).

The best quality greens are obtained by cutting tarragon from the third decade of April to the third decade of June. It is possible to carry out a complete cut for drying before flowering.

The cut greens are dried in the shade to maintain the green color of the shoots. Dry tarragon leaves are separated from the stems by rubbing between the palms and stored like other spicy crops. After complete cutting, the bushes usually grow back in 30-40-50 days.

Tarragon with wormwood belong to the same genus and the external structure emphasizes this relationship. Tarragon leaves are elongated-oblong, lanceolate, reminiscent of wormwood leaves. Unlike wormwood, the leaf tip of tarragon is forked, like the tongue of fairy dragons. Hence the Latin specific name of the plant "dragon" - dracunculus.

Tarragon wormwood, or tarragon, or tarragon (Artemisia dracunculus). © Leigh

Tarragon wormwood, or tarragon, or tarragon ( Artemisia dracunculus) is a perennial herb, a species of the genus Wormwood of the Astrovye family.

The homeland of tarragon (tarragon) is called Asia, but in the wild, the plant is spread from of Eastern Europe to Central Asia. It is ubiquitous in China, Pakistan, Mongolia, India. Tarragon has occupied a certain niche in many states of America. In Russia, tarragon occupies significant areas, both in the European and Asian parts.

The tarragon lives in open places on dry steppe slopes, sometimes like a weed in the fields.

Brief description of tarragon

Tarragon, or tarragon, is a bush-shaped perennial herb. In summer cottages, they are widespread in the wild and domesticated form.

Tarragon roots are tough with multiple lateral shoots. Over time - woody. For the bizarrely wriggling shape, the French call tarragon snake grass.

Tarragon stems are straight, glabrous, yellowish-brown, young ones are greenish, 30-150 cm high.

The type of leaves located at the base and in the upper part of the stems have a different marginal shape. Tarragon leaves without cuttings. The lower ones are slightly indented along the edge of the leaf blade, at the apex they are incised, as if bifurcated, like a serpentine tongue. Upper stem - entire, lanceolate, elongated-lanceolate, pointed at the end. The color scheme of tarragon leaves is green, often dark green, sometimes gray-silvery.

Tarragon leaves are rich essential oils with a slight scent of anise. They are pleasant to the taste, do not have wormwood bitterness.

The tarragon peduncle is located at the top of the stem, narrowly paniculate in shape. The flowers are small, light yellow, greenish. Bloom in August-September.

At the end of October, the fruits ripen - an oblong achene (does not have a tuft). Tarragon seeds are very small, dark brown or brownish brown in color. Plants are capable of self-propagating propagation.

Varieties of tarragon for growing in the country

Tarragon is subdivided into several varieties. In some breeding works, experts consider them to be separate types:

• Russian tarragon- has a rich aroma. They are mainly used for fresh food. A distinctive feature - the flowers are pale green in color, and the stem and leaves are large.
• French tarragon- is used by culinary specialists as a spicy-flavoring herb for a light, piquant aroma. It has a thin stem and small leaves.
• Common tarragon- has an unpleasant scent that repels insects. A large plant is characterized by an irregular shape of the leaf blades. Has a bitter taste.

Growing tarragon

Tarragon environmental requirements

Tarragon belongs to the group of frost-resistant plants and easily tolerates frosts of -30 ° C. Photophilous. But it can grow in partial shade. Does not tolerate damp, low, dark places. For normal growth and development, it is picky about the moisture content in the soil, but without prolonged flooding of the root system. The optimum temperature during the growing season is +18 .. + 25 ° С. In one place, tarragon grows up to 15 years, but for food use it is grown for 4-6 years in the form of a separate clump of 3-5 bushes.

Soil preparation

For normal growth and development, tarragon prefers light soils, well-drained, neutral reaction. Sandy loam soil is optimal; on heavy soil it grows very slowly. Acidic soils are neutralized with chalk or dolomite flour, and then a glass of ash is poured under the bush every year.

The area allotted for tarragon must be freed from rhizome weeds. Dig up to 25-30 cm. For autumn digging, add 1 sq. m 0.5 buckets of humus or compost and 30-35 g each of phosphorus and potassium fertilizers. In the spring, before sowing seeds or seedlings, rooted vegetative parts of tarragon, no more than 10-15 g of ammonium nitrate is introduced into the planting holes. Large quantity nitrogen fertilizers causes an increased growth of biomass, but together with a loss of aroma.

Sowing tarragon seeds

In open ground, tarragon seeds are sown in early spring. The plant is frost-resistant, so sowing can be carried out in the fall. For sowing, the soil is cut very carefully, since the seeds are small. So that the sowing is not heaped, the seeds are mixed with dry sand. The seeding pattern is ordinary, on wet soil, followed by sprinkling with soil. Tarragon shoots appear in 2-3 weeks.

The optimum temperature for seedlings is +18 .. + 20 ° С. Seedlings in the phase of 2 leaves are thinned out to a distance of 10 cm. Growing tarragon with seeds is a long period and this method is not successful for all regions. Therefore, it is more often planted with seedlings.

Planting tarragon seedlings

Despite frost resistance, tarragon seeds do not germinate in the Non-Black Earth Zone. In these regions, tarragon is grown through seedlings.

For seedlings, sowing tarragon seeds is carried out in the first half of March in prepared pots or plastic containers. The soil should be light, permeable, constantly moist, but not wet. Therefore, the containers are best placed on trays and watered from below. When watering from above, it is more practical to use a spray bottle.

The seed containers are placed in the greenhouse or on cool windowsills. In the phase of 2 leaves, they break through dense seedlings, leaving the strongest seedlings with an interval of at least 6-8 cm. In June, tarragon seedlings are planted in open ground, 2 pieces are possible. in one hole. Seedlings are planted in moist fertilized soil in a wide-row pattern of 30x60-70 cm. For a family, 3-6 bushes are enough.

Tarragon care

Tarragon refers to unpretentious plants and does not cause much trouble to the owners. The main care is to clean the area before sowing / planting from weeds, especially root-suckers, with loosening to better provide the roots with air.

Watering is moderate. Water the plants after 2-3 weeks depending on weather conditions. Top dressing of tarragon is carried out once in the spring after the first weeding or before flowering. They are fed with infusion of mullein, which is bred before introduction with a 5-6 fold ratio to mass, or infusion of ash.

You can feed it under watering with dry ash at the rate of 1-2 glasses under a bush, depending on its age. Tarragon responds well to feeding with microelements or a mixture of fertilizers - add a spoonful of superphosphate and potassium chloride to 10 liters of water. A glass of ash can be added to this mixture, especially on depleted soils.

The green mass of tarragon is harvested in different ways. You can cut off the green mass as it grows throughout the growing season, leaving hemp 12-15 cm. But it is more practical after the first selective harvesting of the green mass to cut off all the stems at once almost at the ground and water. Tarragon grows quickly and soon new young shoots with leaves that have retained their charming aroma are cut for use as food or for drying. Leaves are usually dried.

If the tarragon bushes for unknown reasons began to turn yellow and dry, it is necessary to cut off the entire above-ground mass and remove it from the site. Treat the place with any soil biological product (from diseases and pests). With natural aging, tarragon bushes lose their properties: the aroma of the leaves decreases, their taste worsens, the foliage coarsens. Therefore, after 4-5 years, the bushes are renewed, using cuttings, layering, and rhizome division for reproduction.

The best quality greens are obtained by cutting tarragon from the third decade of April to the third decade of June. It is possible to carry out a complete cut for drying before flowering. The cut greens are dried in the shade to maintain the green color of the shoots. Dry tarragon leaves are separated from the stems by rubbing between the palms and stored like other spicy crops. After complete cutting, the bushes usually grow back in 30-40-50 days.

Reproduction of tarragon

Reproduction of tarragon cuttings

In the third decade of May, cuttings are cut 15 cm in length. The lower side is dipped into a root solution or other root former. The next day, the cuttings of tarragon are planted in a mixture of sand with soil and humus 1: 1: 1, deepening them by 3-5 cm. The planted cuttings are covered with a film, imitating a mini-greenhouse. The film is regularly lifted for airing. The soil is kept constantly moist. After a month, the rooted cuttings are planted in a permanent place.

Reproduction of tarragon by layering

A well-developed 1-2 year old stem of tarragon is pinned in the spring, in a shallow groove or furrow dug, with a V-shaped wooden hairpin and sprinkled with soil. Several shallow cuts are made on the lower part of the stem facing the soil. During the growing season, the soil is kept moist. In the spring of next year, having cut off the rooted stem of the tarragon from the mother plant, transplanted to a permanent place.

Reproduction of tarragon rhizome

Tarragon can grow in one place, as already noted, up to 15 years, but in practice the bush grows well and develops for the first 4-5 years, and then the rhizome with roots grows and interferes with other plants, the leaves become smaller and lose their aroma. To free the site, a tarragon bush is dug up, old, crooked, diseased roots are cut off. The rhizome is divided into several parts so that each has 2-4 vegetative buds. Delenki are planted in a pre-prepared place.

Tarragon can be propagated by root suckers very quickly. At the mother bush of tarragon, in spring or autumn, they dig in several shoots with roots. The root system is carefully cut off and planted in a new place. When planting, the root collar is deepened by 4-5 cm, watered abundantly and mulched. After planting, the aerial part is shortened to 15-20 cm.

The use and useful properties of tarragon

Crispy cucumbers, unusually fragrant tomatoes will be desirable dishes on the table throughout the winter, if fresh tarragon leaves are added to them during winter harvesting. As a spicy-aromatic seasoning, tarragon is used for pickling cabbage, making marinades, and soaking apples. The slightly spicy aroma gives the salads an exquisite note of freshness. In Ukraine, Moldova, Transcaucasia, Central Asia, special salad varieties of tarragon have been bred. In Germany, fresh tarragon leaves were rubbed on meat from flies.

Properly dried (but not black twigs and leaves) tarragon is constantly used for teas and drinks that are refreshing and healthy. Tarragon leaves and young shoots are rich in vitamins, microelements and other substances useful for the body that have a beneficial effect on work of cardio-vascular system, Gastrointestinal tract, are used as an antihelminthic, with various salt-free diets and scurvy.

Tarragon varieties for growing in the country

Breeders recommend tarragon varieties for indoor cultivation in the open field Monarch, Dobrynya, Aztec... All of these varieties have different properties. Aztec is more suitable for use in cooking, and Dobrynya is more suitable for making refreshing drinks.

Less grown, but quite interesting varieties for home cultivation:

• Tarhun Gribovchanin(the freshness and juiciness of the leaves remains for a long time),
• Tarhun Herbal(good ether carrier),
• Tarhun Tarhun Clove(recommended for cooking and as a spice for winter preparations),
• Green dale(characterized by a long period of preservation of leaves without coarsening of the leaf blade),
• Tarhun Zhulebinsky Semko(frost-resistant with a specific delicate aroma).

For certain regions of Russia and countries, their own types and varieties of tarragon are characteristic, possessing distinctive features in the structure of the bush, its shape, aroma of greenery, etc. Tarragon Transcaucasian, Georgian, Armenian, French, Gribovsky 31(based on English varietal material) and others.

Tarragon protection from pests and diseases

Tarragon is rare, but still damaged mainly by aphids, wireworms, bedbugs, and spider mites. There are no epiphytotic lesions, since the tarragon itself is a good insecticide plant.

When growing tarragon in small quantities in the country, it is better to use bioinsecticides against pests that can be used to treat soil and plants (Aktofit, Bicol, Bitoksibacillin, Nembakt, Aversectin-S and others).

Affected plants are sprayed with infusions and decoctions of herbal insecticides (yarrow, chamomile, calendula). They can also be pollinated with a mixture of tobacco and ash, or simply with tansy powder. Processing chemicals not recommended.