In the article we discuss tarragon - the use of spices in cooking. What does the plant look like, what is the taste and smell of the spice. You will learn how to use tarragon for salads, first and second courses, as well as for preservation and drinks.
Tarragon is a perennial spicy plant with green leaves. Only the upper part is useful. The people know other names of tarragon - tarragon, dragoon-grass and stragon. Tarragon belongs to the genus Wormwood, but does not contain bitterness at all, although it looks like it. The plant grows on mountain slopes and fields. Flowering occurs from August to September.
Appearance
The stem is straight, the leaves are green, oblong without cuttings. In height, the spice grows up to one and a half meters. The flowers are small, yellowish in color, are inflorescences resembling baskets. Only a few green shoots are allowed to be cut from each bush so that the plant does not die.
Taste and smell
Tarragon has a specific smell and taste
The taste and smell of tarragon is ambiguous. In the spice, you can feel notes of anise and mint. The taste is refreshing, invigorating. The aroma of tarragon is not to be confused with other spices. Tarragon in cooking adds zest to the dish and improves appetite.
What dishes add tarragon
Add fresh or dried tarragon to a variety of dishes. The use of tarragon herb is relevant for Asian, European and Russian cuisine. The spice is well suited for lamb, fresh salads and cocktails. Add tarragon to seafood dishes and watch the fishy smell disappear.
Salads
Tarragon goes well with fresh vegetables.. Add only whole leaves to your salad. To prepare salad dressing, add fresh tarragon greens to mayonnaise. This will give the salad freshness and a bright taste.
First meal
Use tarragon seasoning for soups. Spicy spice goes well with meat, vegetable and fish soups. The winter season for tarragon is off-season, so use ground dried grass. In the summer, add fresh leaves to soups 5 minutes before the end of cooking.
Main dishes
Tarragon is well suited for cooking lamb. Combine spicy spice with any Mediterranean or Provence herbs. For cooking meat, use ground and dried tarragon, mixed with other spices. Rub the meat with the mixture and bake.
Sauces
Tarragon sauce is fragrant and tender. Making sauces is not difficult, try it and you will love the bright taste. To prepare the sauce, use fresh or dried tarragon at a dosage of 1 tbsp. on a dish.
Conservation
For preservation, use fresh tarragon. When laying cucumbers, tomatoes or horseradish in jars, add 2-3 fragrant tarragon sprigs along with vegetables. The spice will not change the taste of vegetables, but, on the contrary, will add piquancy. Pairs well with garlic and black pepper.
Beverages
The most popular use of tarragon herb in cooking is in the preparation of drinks. An emerald-colored drink quenches thirst in the heat. In drinks, tarragon is combined with lemon and orange. The taste of tarragon will appeal to adults and children. To make tarragon-based drinks, add it to a blender along with the rest of the ingredients, blend, and then add water.
What spices goes with
Tarragon is added to the first and second courses, salads, sauces and drinks. It goes well with other spices.
Tarragon is combined with the following spices:
- rosemary;
- thyme;
- oregano;
- marjoram;
- lavender.
How to prepare and store tarragon
The edible part of tarragon is stems, leaves and inflorescences. Produce the blank in the budding phase. In the first year of growing tarragon, cut it in August or October. In the second year of cultivation, pruning is carried out between April and October. Cut parts of the plant no more than 5 times per season. Harvest in dry weather in the morning or evening.
Until processing, store the herb in a dark place. In the refrigerator, fresh tarragon is stored for 15-20 days. When frozen, tarragon retains its beneficial properties and appearance for 1-2 months.
dried tarragon
After collecting, dry the grass under a canopy, after collecting it in bunches. Hang the grass evenly on the twine, tops down. You can dry the spice in the oven. To do this, rinse the tarragon, divide into leaves and put on a baking sheet. Dry in a low heat oven, stirring the leaves occasionally. Store dry herbs in tight containers.
frozen tarragon
Wash and dry the herb on a towel. Lay portions of tarragon on cling film. Wrap the spice in cling film and put it in the freezer. Plastic bags can be used instead of film.
For more information about tarragon, see the video:
What to remember
- Tarragon grass is a fragrant spice that is used in cooking for cooking first and second courses, salads, preserves and drinks.
- In cooking, fresh or dried tarragon is used.
- Properly store the harvested crop in the refrigerator, cupboard or freezer.
In the article we discuss tarragon. Or as it is called differently - Tarragon. You will learn the chemical composition of the plant and contraindications to its use. We will tell you how to use it in cooking, cosmetology and traditional medicine. In the article we will show a photo of tarragon grass to clearly demonstrate what the plant looks like.
Tarragon is a perennial herbaceous plant of the Aster family (lat. Asteraceae). It is also called tarragon. The Latin name for the plant is Artemisia dracunculus.
Trakhun has a woody fusiform rhizome. The erect shoots of the plant reach a height of 40 to 150 cm. The stems are bare, yellowish-brown. See how tarragon grass looks in the photo.
Appearance (photo) tarragon
Tarragon leaves are pointed, oblong-lanceolate. Pale yellow flowers form paniculate inflorescences. Tarragon blooms from August to September.
The fruits are oblong achene. They ripen in late September - October.
In the wild, tarragon is found on dry steppe slopes. Prefers pebbly soils. Tarragon is distributed in Eastern Europe, North America, Central Asia, India, China and Mongolia. In Russia, tarragon grows in the European part of the country, Siberia and the Far East.
Chemical composition
The chemical composition of tarragon:
- essential oil;
- carotene;
- routine;
- aldehydes;
- coumarins;
- alkaloids;
- terpenes;
- ascorbic acid;
- resin;
- flavonoids.
Beneficial features
To answer the question of how tarragon is useful for the body, it is necessary to refer to the chemical composition of the plant. Tarragon contains a large amount of vitamins A and C, which strengthen the immune system and have a beneficial effect on skin condition.. The plant has antimicrobial and antiviral effects, normalizes metabolic processes in the body.
The beneficial properties of tarragon herb are in the rich chemical composition of the plant. Antioxidants, which are part of tarragon, reduce the risk of developing cancer. Tarragon has a beneficial effect on the cardiovascular system. It thins the blood and prevents the formation of blood clots.
Tarragon has a diuretic and anti-inflammatory effect. It is used to treat cystitis, pyelonephritis, urethritis.
Tarragon stimulates the production of gastric juice and normalizes the pancreas. The plant improves appetite and normalizes digestion..
Tarragon is used for the preparation of medicines for external use. The plant has wound healing and antibacterial action.
You learned the chemical composition of the plant and how tarragon is useful for the body. Consider the use of tarragon in cooking, cosmetology and traditional medicine.
Application in cooking
The plant is used to flavor the tarragon soft drink of the same name, as well as wines and liquors. Tarragon leaves are used to make green butter and other sauces. See how tarragon, which is used in cooking, looks like in the photo.
Seasoning tarragon
Application in cosmetology
Tarragon extract is used in cosmetology for skin care. On the basis of the plant, infusions and decoctions are made, which are added to ready-made creams and lotions or frozen to obtain cosmetic ice.
Tarragon-based products make the skin firmer and more elastic. Most often, tarragon is used to care for the neck and décolleté.
A bactericidal tonic is made from tarragon extract. The product is suitable for any type of skin. With the help of the point application of tarragon oil, they fight acne.
Hair Mask
Tarragon essential oil is combined with other cosmetic oils and used for hair care. Consider the recipe for a mask to strengthen hair.
Ingredients:
- Essential oil of tarragon - 3 drops.
- Jojoba oil - 3 tablespoons.
How to cook: Heat jojoba oil in a water bath, add tarragon essential oil and stir.
How to use: Apply the mask on the scalp with massage movements. Wrap your hair with polyethylene, warm with a towel and keep the mask on for half an hour. Rinse your hair with warm water and regular shampoo.
Result: The mask strengthens hair follicles and prevents baldness.
Application in traditional medicine
The beneficial properties of tarragon are used to strengthen the immune system, treat diseases of the cardiovascular, nervous, digestive and genitourinary systems. Tarragon strengthens the visual apparatus due to the high content of vitamin A.
In medicine, tarragon is used as an antihelminthic and antiscorbutic agent. It eliminates swelling and prevents the growth of neoplasms.
Based on the plant, infusions, decoctions, ointments, compresses are made. To enhance the therapeutic effect, tarragon is combined with other components. Consider the most common recipes based on tarragon.
Tea for women
Tea with tarragon normalizes the hormonal background of a woman. Dried leaves of the plant are used to make a drink.
Ingredients:
- Dried tarragon - 1 teaspoon.
- Leaf tea - 3 teaspoons.
- Pomegranate Seeds — 10 pcs.
- Water - 500 ml.
How to cook: Pour boiling water over all the ingredients, cover and infuse for 15-20 minutes.
How to use: Drink 1 glass of drink 2-3 times a day. To improve the taste, sugar or honey can be added to tea.
Result: With regular use, the drink eliminates the pain of the menstrual cycle and regulates it.
Tincture for men
Tarragon is good for men's health. It is used to treat impotence. With regular use, it returns masculine strength, improves mood and eliminates nervous disorders.
Ingredients:
- Fresh tarragon leaves - 200 gr.
- Water - 500 ml.
- Sugar - 3 tablespoons.
How to cook: Rinse the tarragon leaves, cut them into pieces and sprinkle with sugar. Add vodka, close the jar with a lid and shake the container. Infuse the remedy in a dark, cool place for 7 days. Strain the finished tincture through a cotton-gauze filter.
How to use: Take 30 ml of tincture in the morning and evening 20 minutes before meals. The course of treatment is 1 month.
Result: Tarragon tincture improves blood circulation in the pelvic organs and increases potency.
Ointment for joint pain
To prepare an ointment based on tarragon, dry leaves of the plant are used. The tool is used for radiculitis, arthritis, arthrosis.
Ingredients:
- Dried tarragon - 300 gr.
- Honey - 100 gr.
How to cook: Grind dried tarragon to a powder consistency. Heat honey in a water bath, pour tarragon over it and mix.
How to use: Rub the resulting ointment into sore joints 3-5 times a day. To enhance the therapeutic effect, you can wrap the diseased joint with a woolen scarf.
Result: Ointment effectively eliminates joint and muscle pain. The tool is suitable for the treatment of skin diseases, such as eczema or dermatitis.
Decoction for insomnia
With regular use, a decoction of tarragon normalizes sleep and the state of the nervous system. The agent is taken orally or applied externally as lotions.
Ingredients:
- Dry tarragon - 1 tablespoon.
- Water - 300 l.
How to cook: Pour boiling water over dry grass, put on a minimum fire and simmer under the lid for 5 minutes. Remove from heat, cover with a lid and steep for at least an hour. Strain the finished broth through cheesecloth.
How to use: Soak a soft cloth or gauze in the resulting decoction and place it on the forehead. Do this every night before bed for a week.
Result: Tarragon decoction normalizes sleep, eliminates headache, nervous irritability and anxiety.
Oil for stomatitis
Tarragon oil is used to treat dental diseases. It has a disinfectant and anti-inflammatory effect. To prepare the product, butter is used without the addition of margarine.
Ingredients:
- Tarragon leaves - 20 gr.
- Butter - 100 gr.
How to cook: Grind tarragon leaves to powder. Melt the butter in a water bath, combine it with tarragon and mix. Simmer the oil over low heat for 10 minutes.
How to use: Rub the oil into the gums at least 3 times a day. The course is 1 month.
Result: The oil effectively eliminates the inflammatory process in the oral cavity, dries and heals wounds and sores.
Compress for varicose veins
A compress with tarragon will help to eliminate heaviness in the legs and cope with varicose veins. To get a lasting effect, the procedure must be carried out regularly.
Ingredients:
- Fresh tarragon - 100 gr.
- Yogurt - 500 l.
How to cook: Rinse the tarragon leaves, grind them in a blender to the consistency of gruel. Combine the mass with yogurt and mix.
How to use: Apply ointment to problem areas with varicose veins, apply polyethylene on top, wrap with a towel and hold the compress for half an hour. Repeat the procedure daily in the evening. With a progressive disease - up to 3 times a day.
Result: Compress eliminates heaviness in the legs, normalizes blood circulation and prevents the formation of blood clots and vascular network.
For more information about tarragon, see the video:
Contraindications and possible harm
Contraindications to the use of tarragon:
- cholelithiasis;
- individual intolerance;
- pregnancy.
Before starting treatment with tarragon, consult a specialist. The doctor will select the dosage and course of administration.
Means based on tarragon are taken with caution. Excessive consumption leads to poisoning and can provoke the growth of neoplasm cells, both benign and malignant.
What to remember
- Tarragon is widely used in cooking, cosmetology and traditional medicine.
- Useful properties of tarragon are in the rich chemical composition of the plant. Tarragon contains essential oil, vitamins, flavonoids, alkaloids.
- Tarragon-based products are used to strengthen the immune system, treat diseases of the cardiovascular, nervous, digestive, and genitourinary systems.
- Tarragon is taken with caution and strictly according to the instructions. Overdose leads to poisoning.
Syn.: tarragon, stragon, dragoon-grass.
Perennial herbaceous plant with entire, oblong or linear-lanceolate leaves. It is widely cultivated in many countries as a spicy-aromatic plant. It has long been valued not only for its spicy taste, but also for its medicinal properties.
Ask the experts
In medicine
The beneficial properties of tarragon have been known since ancient times, however, so far this plant has not found due attention in official medicine. For example, according to experimental scientific data, tarragon essential oils are highly active against gram-positive microorganisms, there are recommendations on the possible use of tarragon for vitamin deficiencies, to improve appetite and digestion, and also as a tonic and calming agent for the nervous system. In addition, tarragon is recommended for salt-free and dietary nutrition, it is often used as a vitamin plant.
Contraindications and side effects
The use of tarragon herb in large doses can cause nausea, vomiting, seizures and loss of consciousness. The use of tarragon grass is contraindicated in case of gastric ulcer, gastritis with high acidity, cholelithiasis and during pregnancy, as miscarriage can be provoked. There are no other contraindications to the use of tarragon yet, but, as with any herbal remedy, cases of individual intolerance are possible.
In cooking
For many years, thanks to its piquant refreshing taste and spicy-aromatic qualities, tarragon (tarragon) has been widely used in restaurant and home cooking, both fresh and dry. Fragrant tarragon leaves are used for salads, snacks, to flavor vinegar, as a seasoning they are added to many vegetable and meat dishes (fried game, lamb), as well as rice dishes, boiled and salted fish, omelettes, mayonnaise, light sauces . In addition, tarragon is used in soups, sauces, broths, it can serve as a simple side dish for second courses, it is very good in combination with seafood, poultry and eggs.
Tarragon is especially popular as a seasoning in Spain, Italy, Greece, Germany, Transcaucasia, Central Asia, Moldova and Russia. Arab cuisine cannot do without tarragon grass, where it is traditionally combined with goat meat, in France - with beef, in the Caucasus - with lamb, in Armenia - with fish, in Ukraine - with cheeses. Tartar and Bernese sauce are prepared from tarragon grass, classic Dijon mustard, it is part of the famous French mixture “Fine herbes”. As a natural preservative, tarragon is indispensable for canning vegetables, in particular for pickling cucumbers, tomatoes, mushrooms, making marinades, sauerkraut, soaking apples and pears.
In production
On the basis of tarragon grass, a refreshing drink "Tarhun" is made, it is used in the alcoholic beverage industry to flavor wines and liqueurs, as well as to infuse alcoholic beverages (for example, a bunch of fresh or dried branches are placed in a bottle of vodka for several weeks to give a special taste and aroma ).
In other areas
The high aroma of the essential oil of this wonderful plant has also found wide application in the perfume industry. And finally, the role of tarragon as a fodder plant is very large, especially in arid regions; in hay and silage, it is well eaten by cattle.
Classification
Tarragon, or tarragon (lat. Artemisia dracunculus) - belongs to the largest genus Wormwood (lat. Artemisia), tribes Umbilical, or Chamomile (lat. Anthemideae) from the family Compositae, or Asteraceae (lat. Asteraceae, or Compositae). There are about 400 species of herbaceous (annual and perennial) plants and shrubs in the genus, growing exclusively in the temperate regions of the Northern Hemisphere, where they are the dominant components of vegetation in dry steppes, semi-deserts and deserts.
Botanical description
- perennial grass up to 1 m in height, outwardly resembles wormwood. Leaves without stipules, alternate, entire, oblong or linear-lanceolate, the upper part of the lower ones is sometimes 2-3 incised, dark green in color, has a strong but pleasant aroma. The rhizome is woody. Stems erect, glabrous, yellowish-brown. The flowers are small, pale yellowish, collected in racemose inflorescences. The median flowers are tubular, the marginal flowers are pseudo-reed. The fruit is an oblong achene, without a tuft. Blooms in August-September. The fruits ripen in October.
Spreading
Homeland tarragon - Eastern Siberia and Mongolia. Currently, wild tarragon is found in the southern regions of the European part of Russia, Western Siberia, in the south of Eastern Siberia and the Far East. Grows in upland and solonetsous meadows, in the steppes, sometimes in fields, acts as a weed, on dry steppe slopes, on pebbles. It is cultivated almost everywhere, quite unpretentious, can grow in both sunny and dark places.
Distribution regions on the map of Russia.
Procurement of raw materials
Tarragon grass is used for medicinal purposes. The collection of raw materials is carried out at the beginning of flowering, during the appearance of leaves, fruiting, when the maximum amount of nutrients accumulates in individual parts of the plant. Tarragon grass is usually harvested in dry weather, and roots at any time. At the same time, the aerial parts can be cut off completely, unlike the roots, which must be left for further reproduction. During the summer, tarragon can be cut several times, while the cut height should not be less than 12-15 cm from the soil surface. The plant is considered most useful in the first three years of growth. The rhizomes are washed in running water. Raw materials (grass) are tied into bundles and dried in a dark place with air access, it is possible under a canopy in a draft. Fruits, roots, seeds can be dried under the sun. The roots are cut transversely in circles. If the raw material is sufficiently dried, its flowers and leaves are easily ground into a powdery state, and the stems and roots will be brittle, rigid. Well dried fruits do not stick together. Store raw materials in bags, boxes or paper bags in a cool, well-ventilated place.
There are different ways to store raw materials: fresh tarragon grass can be stored in the refrigerator for about a week if wrapped in a damp cloth and placed in an airtight bag, the only condition is that its tender leaves should not be damaged.
Stocking up for the winter with grass-seasoning, it can not only be dried, but also frozen. To do this, the grass must be washed well from dirt and excess moisture should be removed from it with a towel, then the bundles should be wrapped in a film and put in the freezer. There is another very convenient way: finely chop the washed grass, evaporate a little dry white wine in an enamel pan, pour the chopped tarragon, then make small briquettes out of it, wrap it in a film and put them in the freezer.
Chemical composition
Tarragon is 45% carbohydrate and 25% protein. The aerial part of tarragon contains up to 15% carotene; 0.1-0.4% (wet weight) or 0.25-0.8% (dry weight) - essential oil; 0.19% - ascorbic acid, alkaloids, flavonoids, coumarins, tannins, resins, bitterness, vitamins A, B1, B2 and C, as well as a significant amount of micro and macro elements (phosphorus, calcium, potassium, iron, etc.) ; in the roots - traces of alkaloids. Sabinene (up to 65%), myrcene (10%), sesquiterpene fraction (5%), p-methoxycinnamic aldehyde (0.5%), resin (15%), methylchavicol, ocimene, phellandrene were found in tarragon essential oil.
Pharmacological properties
Tarragon has anti-inflammatory, wound healing, diuretic, antispasmodic, tonic, tonic, healing, carminative, sedative and antihelminthic effects. It reduces spasms and normalizes the work of the stomach, enhances the formation of gastric juice, improves appetite and digestion, contributes to the successful treatment of respiratory diseases (bronchitis, tuberculosis, pneumonia), strengthens the walls of blood vessels and helps cleanse the blood and saturate it with nutrients, is useful for nervous breakdowns and depression, strengthens the immune system, has a positive effect on men's health and the function of the endocrine glands, in particular the sex glands, and is able to give vigor.
Application in traditional medicine
The beneficial properties of tarragon have been known since ancient times and have been widely used in folk medicine in the form of tinctures and teas for the treatment of a wide range of diseases. Tarragon was used as a remedy for headaches and toothaches, edema, insomnia, neurosis, depression, to improve appetite and stimulate digestion, and to prevent beriberi. In Tibetan medicine, tarragon is used as a means to normalize sleep, as well as in the treatment of various lung diseases (bronchitis, pneumonia, tuberculosis). Tarragon is used as an anthelmintic, to normalize the menstrual cycle, strengthen blood vessels and the cardiovascular system. As a general tonic, a miracle plant is recommended to increase potency in men. Tarragon, in combination with other herbs, is used as a salt substitute by patients with hypertension. A decoction of tarragon leaves is used for various diseases of the gastrointestinal tract, as well as for intestinal spasms, sluggish digestion, flatulence, hiccups, painful periods in women, menstrual irregularities and premenstrual syndrome.
In folk medicine, the aerial part of tarragon was used as a sedative, antiscorbutic, antihelminthic and diuretic.
In home cosmetology, tarragon is used to care for the skin of the neck. Tarragon-based ointment is recommended against dermatitis and eczema, as well as for the treatment of stomatitis. A compress with tarragon is used for varicose veins.
Historical reference
Tarragon came to Europe thanks to the Arabs, and has been considered a classic French spice since the 17th century, as their culinary specialists developed many classic recipes based on it.
The scientific generic name of tarragon may have come from the Greek. "artemes" - meaning healthy, and the specific "dracunculus" - a small dragon - is explained by the shape of the leaves, resembling a long forked tongue of a dragon, as well as the shape of the root, similar to a snake, or its medicinal properties as an antidote for snake bites.
According to another version, the name of the plant is associated with the goddess of hunting Artemis, and possibly with Queen Artemisia, who lived in Caria in the 4th century BC. and famous for building a mausoleum in Halicarnassus in honor of her husband Mausoleum.
In North Africa and the Middle East, tarragon grass was very popular, as evidenced by the writings about the medicinal properties of this plant by a famous Spanish botanist and doctor of the 12th-13th centuries. Ibn Baiter, who noted in his writings the use of fresh shoots and juice of tarragon, along with vegetables, to give drinks a piquant taste.
In Russia, tarragon is better known under the name tarragon from the ancient Greek - "tarchon". It was from it that the original Tarragon drink was made at a time when they did not yet know about artificial dyes.
"Tarhun" - green sweet, non-alcoholic, carbonated, soft drink, made on the basis of tarragon extract. The drink was first invented in 1887 by the Tiflis pharmacist Mitrofan Lagidze, who added an odorous extract of Caucasian tarragon (tarragon) to carbonated water with natural syrups of his own production. Before the First World War, Lagidze won gold medals for his water at international exhibitions more than once. In the USSR, "Tarhun" began to be mass-produced in 1981, and the first experimental batch was sold on the territory of the GBS of the USSR Academy of Sciences. Then its recipe was transferred to the food industry and, since 1983, the drink has been sold in many republics and administrative regions. Now the color of "Tarragon" from a real extract of tarragon is yellow, but it is released in green bottles.
In the common people, tarragon is called: tarragon and dragoon-grass.
Literature
1. Biological encyclopedic dictionary (under the editorship of M.S. Gilyarov). M. "Soviet Encyclopedia" 1986. 425 p.
2. Blinova K. F. et al. Botanical-pharmacognostic dictionary: Ref. allowance / Ed. K. F. Blinova, G. P. Yakovlev. Higher school, 1990. S. 262.
3. Gubanov, I. A. et al. 1276. Artemisia dracunculus L. - Wormwood tarragon // Illustrated guide to plants of Central Russia. In 3 t. M .: T-in scientific. ed. KMK, In-t technologist. issl., 2004. V. 3. Angiosperms (dicotyledonous: dicotyledonous). S. 340.
4. Dudchenko L. G., Kozyakov A. S., Krivenko V. V. Spicy-aromatic and spicy-tasting plants: a Handbook / Ed. ed. K. M. Sytnik. K.: Naukova Dumka, 1989. 304 p.
5. Plant life (under the editorship of A.L. Takhtadzhyan). M. Education, 1981. V.5 (1). 508 p.
6. Elenevsky A.G., M.P. Solovyova, V.N. Tikhomirov // Botany. Systematics of higher or land plants. M. 2004. 420 p.
7. Peshkova G.I., Shreter A.I. Plants in home cosmetics and dermatology. M. Ed. House of SMEs, 2001. 680 p.
Word " tarragon” is familiar to many, a sweet drink of the same name immediately comes to mind. At the same time, few people know that it is made from a perennial tarragon plant. You should learn more 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 the first-aid kit.
Estragon - what is it?
The plant is widely distributed throughout Europe and Asia. Tarragon is characterized by elongated forked leaves and a large woody rhizome. He loves sunlight, grows reluctantly in the shade. The life span of tarragon is up to ten years. Nevertheless, the healing properties of the 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 consists of proteins, half of carbohydrates, the rest is flavonoids and essential oil.
The spice is used in folk medicine as a valuable source of vitamins A and C, used as a cure for scurvy and a decongestant.
Tarragon essential oil has a specific aroma, due to which it is used in perfumery. In cosmetology, the leaves are used as a means to combat 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:
Thanks 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 the background of stress.
Indications for the use of tarragon
First of all, tarragon grass is a fragrant spice that adds a touch of spice to any meat dishes. The herb is also added to pickles and home preserves.
In folk medicine, the plant is used to treat:
- menstrual irregularities;
- beriberi;
- scurvy;
- insomnia;
- disorders of the digestive processes;
- wounds and abrasions on the skin;
- hypertension.
The plant contains special compounds that positively affect 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 use 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 neurosis and neurasthenia, and also as part of a comprehensive treatment for depression.
Due to the large amount of vitamins, tarragon leaves help with scurvy and seasonal beriberi. Regular intake of a drink with tarragon will be an excellent prevention of SARS.
Tarragon leaves normalize digestive processes, improve the production of gastric juice and increase appetite. This property of the plant should be considered by people who monitor weight or follow a strict diet for medical reasons.
Decoctions and infusions of tarragon have a pronounced diuretic effect. This helps with edema and high blood pressure, and therefore taking tarragon-based medications is recommended for hypertensive patients and people with mild kidney dysfunction.
The leaves have an antispasmodic effect. They can be used to relieve pain in prostatitis. Decoctions of this plant are also used to relieve toothache 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.
Cut leaves must be tied in bunches and dried in a draft. This is best done under a canopy to keep the sun and moisture out of the leaf bundles. Leaves can be stored in any containers with sufficient access to oxygen. Useful properties are stored 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 of potency;
- menstrual irregularities.
The decoction should be taken three times a day, 100 ml. For the treatment of insomnia, it is recommended to soak a towel in a decoction, 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, stress management, normalization of sexual function in men. You can buy essential oil at any pharmacy or specialty store.
Ointments with tarragon 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. Three parts of honey are taken for one part of tarragon. 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 improve the tone of the skin of the face and neck. For this purpose, ice from a decoction of this plant is used. Ice cubes should be rubbed onto the skin along the massage lines every morning.
Lotion is used to treat problem skin. To prepare it, you need to mix cucumber juice and tarragon decoction in equal proportions, and add vodka (half of the resulting volume). This lotion should be applied to the skin twice a day.
The leaves and stems of the plant are used in cooking. The leaves are used in the preparation of meat dishes and pickles, the stems go well with sour berries, lemon juice and vinegar, and are used in salad dressings.
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 miscarriage in the early stages.
Tarragon, the beneficial properties and contraindications of which are well studied, requires careful use, therefore, when treating 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 cook tarragon, we give a recipe for a classic and infused drink. You will learn how to properly process tarragon, how to make lemonade refreshing, with a bright, rich taste.
Making tarragon drink at home is very easy. If you follow all the cooking tips, the taste will turn out to be very interesting, with light notes of essential oils inherent in the plant itself and a slight astringency from lemon juice.
Tarragon branches contain a large amount of vitamins, microelements, so the tarragon drink, the recipe of 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 l.
How to cook:
- Rinse the branches of the plant thoroughly and dry.
- Place the prepared bunch into the blender bowl and chop.
- Get a glass oven dish.
- Add the herbal slurry and carefully grind it with sugar. Try to have as much juice as possible in the drink.
- Pour a glass of boiling water into the container, mix thoroughly and leave the mixture to infuse for 40 minutes. Thanks to hot water, the taste and aroma of tarragon will fully “open up”, become even brighter and more saturated.
- When the broth has cooled, pass it through a sieve to get rid of herbal pomace.
- Add lemon juice. Then pour the pre-chilled sparkling water into the resulting drink.
The drink is best served in tall glasses garnished with mint and a slice of lemon.
Tarragon infused
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:
- This recipe requires some preparation. Before preparing a drink from tarragon, rinse and dry it with a paper towel.
- Coarsely chop the branches with leaves.
- Wash the lemon, remove a thin layer of zest, then squeeze out the juice.
- Put chopped tarragon and lemon zest in a blender container, pour lemon juice.
- Grind the ingredients until smooth.
- Pour the prepared water into a saucepan and put on fire.
- Add sugar, stir until completely dissolved, bring to a boil.
- Add the herbal mixture to the boiling water and boil for 3 minutes.
- Transfer the resulting syrup to a dark place and leave for 10 hours.
- Strain the infused syrup through a sieve.
- Cool sparkling water, dilute the infused syrup in a ratio of 1:2.
Drink recipes, in addition to our tips, will help you prepare rich and fragrant tarragon at home.
Drink preparation tips:
- Tarragon sprigs should not be boiled, otherwise the lemonade will lose its rich bright green color.
- Use additional spices, such as mint, to give the drink new flavors.
- You can add orange or lime juice to the drink.
- Sometimes for a recipe for tarragon at home, you need lemon or lime zest. Remove the skin from the fruit in a very thin layer so as not to add bitterness.
- Take only fresh food and purified water - these are the main conditions for making tarragon drink tasty.
- How to make a drink from tarragon in the 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.
- Before serving the drink, garnish the glasses with lemon, lime, orange slices or a fresh sprig of mint.
- The tarragon drink recipe has one general principle of preparation, the difference lies in the duration of preparation and the number of ingredients. There are a large number of options on how to make a drink from tarragon using fruits, for example, with the addition of gooseberries or currants.
- Add ice cubes to a glass of lemonade - this will maintain the temperature of the lemonade in any weather. But be careful with the amount, a large amount of ice will make the taste and aroma of the drink not so bright.
- An alternative to lemon is lime, which will give tarragon a piquant and bright taste.
- Based on your taste, the tarragon recipe at home can be adjusted with the help of additional ingredients.
- If you need bright green lemonade, add a little food coloring and your guests can't tell it from the real thing.
The drink recipe is very simple, does not require much time for preparation and high costs.
Planting tarragon seedlings
Despite frost resistance, tarragon seeds do not germinate in the Non-Chernozem zone. In these regions, tarragon is grown through seedlings.
For seedlings, sowing of 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, containers are best placed on trays and watered from below. When watering from above, it is more practical to use a spray bottle.
Sowing containers are placed in a greenhouse or on cool windowsills. In phase 2, leaflets break through dense seedlings, leaving the strongest seedlings at least 6-8 cm apart.
In June, tarragon seedlings are planted in open ground, 2 pieces can be. in one hole. Seedlings are planted in moist fertilized soil according to a wide-row pattern of 30x60-70 cm. 3-6 bushes are enough for a family.
Tarragon Care
Tarragon belongs to unpretentious plants and does not cause much trouble to the owners. The main care is cleaning the area before sowing / planting from weeds, especially root shoots, with loosening to better provide the roots with air.
Watering is moderate. Water the plants depending on weather conditions in 2-3 weeks. 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 diluted before application with 5-6 times the ratio by weight, or infusion of ash.
You can feed under watering with dry ash at the rate of 1-2 cups under a bush, depending on its age. Tarragon responds well to feeding with microelements or a mixture of fertilizers - for 10 liters of water add a spoonful of superphosphate and potassium chloride. 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 throughout the growing season as it grows, leaving stumps 12-15 cm.
But it is more practical after the first selective harvesting of the green mass, cut off all the stems at once practically near the ground and water it. Tarragon grows quickly and soon new young shoots with leaves that have retained their charming aroma are cut for use in food or for drying. The 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).
Greens of the best quality are obtained by cutting tarragon from the third decade of April to the third decade of June. You can cut it completely for drying before flowering.
Cut greens are dried in the shade to preserve the green color inherent in the shoots. Dry leaves of tarragon are separated from the stems, rubbing between the palms and stored, like other spicy crops. After complete cutting, the bushes usually grow back in 30-40-50 days.
Tarragon is not very common in Russia, but an extremely popular spicy aromatic plant in the world. It is widely used in cooking and folk medicine. The culture is unpretentious, even a not particularly experienced gardener can get a crop.
Description of tarragon
Tarragon, known to professional botanists as tarragon tarragon, and to most Russians as tarragon, is a perennial herbaceous bushy plant. It is widely used in folk medicine and in cooking. In nature, tarragon is most often found in Eastern Europe and Asia up to Mongolia and India. It is one of the closest "relatives" of the familiar wormwood, but its leaves are completely devoid of its characteristic bitterness. Rather, their inherent taste resembles anise.
In nature, tarragon successfully adapts to not always favorable climatic and weather conditions.
Russia got acquainted with tarragon relatively recently, in the 17th century, after joining the Transcaucasian states - Armenia, Georgia, Azerbaijan. Until now, this spice is an integral part of Caucasian cuisine. The local name "tarragon" also came from there. In Russia, he received a number of nicknames - "dragon", "serpent", "stragun". The fact is that the rhizome of the plant, indeed, in form is somewhat reminiscent of this fabulous monster.
The average height of a tarragon bush is 1.2–1.5 m. The leaves are narrow, lanceolate, with a smooth edge and a sharply pointed tip. Depending on the variety, their color varies from salad to rich dark green. Flowering is long, lasts from early July to September. The flowers are small, spherical, collected in inflorescences in the form of a basket or panicle. Their yellowish-white hue gradually changes to pinkish or pale red. Then the seeds ripen. The seeds are very small.
Tarragon bushes are not too tall, but without the supervision of a gardener, they can quickly spread around the site.
Tarragon's rhizome is very powerful, developed, "woody". Stems few, erect, yellowish-brown. They begin to branch closer to the top.
During the first season after planting seedlings or seeds in the ground, tarragon is not disturbed. The harvest begins to be cut only in the second year, since the first plant spends on the formation of the root system.
Tarragon blooms very modestly
Benefit for health
The characteristic spicy flavor of the leaves is due to the presence of essential oils, resins, flavonoids and alkaloids in a high concentration. Tarragon is also rich in carotenoids, tannins, B and C vitamins, phosphorus, potassium, magnesium, selenium, sodium and iron.
The leaves of tarragon are long and narrow, with a smooth edge.
Nutritionists recommend that tarragon be included in the diet for those who follow a salt-free diet. It is also indicated for high blood pressure and kidney problems, and for women with cycle disorders. Tarragon is also useful for improving appetite.
Tarragon may well replace salt
There are also contraindications. Greens are forbidden to be used for epilepsy, diseases of the gastrointestinal tract in the acute stage (especially with ulcers and gastritis), women at any stage of pregnancy. If there is immoderate tarragon, nausea, vomiting attacks are very likely, in especially severe cases, even convulsions and loss of consciousness are possible.
Tarragon flavored oil is extremely popular in French cuisine.
The spice is also in demand in cooking. In home canning, it is used by adding it to the marinade for cucumbers and tomatoes, to sauerkraut. In Mediterranean countries, oil and vinegar infused with tarragon are popular. Greens are part of many sauces. You can also make a refreshing tonic drink from tarragon. The taste of soda water "Tarhun" is probably familiar to many from childhood.
Familiar to many since childhood, the refreshing and tasty drink "Tarhun" is easy to prepare at home.
Video: how to make Tarragon drink at home
Tarragon essential oil is widely used in aromatherapy and cosmetology. In the first case, it is believed that its aroma has the ability to calm, relieve unreasonable anxiety and depression, and normalize the state of mind after a nervous breakdown. Masks with tarragon oil tone the skin, improve color and even out the tone of the face, smooth fine wrinkles.
Video: description of tarragon and its health benefits
Common varieties
Tarragon is popular with breeders. Therefore, there are quite a few varieties bred by domestic and foreign experts:
- Valkovsky. One of the oldest varieties known in Russia. The leaves are matte, the aroma is not too pronounced. The variety is early ripening, less than a month passes from the moment of emergence of seedlings for the second season to the first cutting of the crop. Valued for its frost resistance, it rarely suffers from diseases. It has a very negative attitude towards waterlogging of the soil;
- Gribovsky. The leaves are rich emerald in color, with a pronounced aroma, very delicate. Differs in cold resistance. On the same bed it can be grown without compromising taste up to 15 years. Greens can be cut after 1.5 months, then after another 3-4 weeks;
- Dobrynya. Low (up to 1 m) plant. Greens are distinguished by a high content of carotenoids and vitamin C. It tolerates frost and prolonged drought well. The first time the greens are cut after 30 days, the second - after another 3 months. In one place, the variety can be grown up to 10 years;
- Zhulebinsky Semko. It is distinguished by very high frost resistance. The bush is multi-stemmed, 0.6–1.5 m high. The lower part of the stems quickly coarsens, loses leaves. The aroma is characteristic, anise, greenery has a sweet aftertaste. Cut the crop at intervals of a month. On one bed grows 5-7 years;
- King of Herbs. The height of a densely leafy semi-shrub is 1–1.2 m. A pronounced anise aroma is inherent in greenery. Leaves are matte. The variety is cold-resistant, but does not tolerate drought very well. The first time the greens are cut after 40 days, then only after 2.5-3 months. Harvest - about 4 kg / m²;
- Goodwin. One of the most common varieties. Semi-shrub about 1.15 m high, densely leafy. Suitable for growing at home. Leaves are bitter in taste. It has a high yield - each bush gives about 0.5–0.6 kg of green mass. The first time the crop is cut in a month, then after 130 days;
- Monarch. The height of a powerful strongly branching plant is about 1.5 m. The leaves are bright emerald. The variety is characterized by good frost resistance. The taste is sharp, refreshing. The aroma inherent in the plant is preserved even after drying. The first cut - in a month or even a little earlier, 135 passes before the second;
- Smagard. One of the shortest varieties (about 0.7–0.8 m). Stems erect, densely leafy. The aroma of greens is very pleasant, refreshing. Differs in frost resistance and drought resistance. Used in landscape design. Productivity - up to 4 kg / m²;
- French. Culinaries recognized as one of the best varieties, the greens are very fragrant. It is also valued for its high yield (0.5–0.7 kg of greens per plant) and “innate” immunity to diseases. It is used not only in cooking, but also in landscape design. Snow-white flowers effectively contrast with dark green leaves;
- Aztec. Slightly "ennobled" by breeders, the Mexican variety of tarragon. Bush up to 1.5 m high, intensively branching, densely leafy. The aroma is anise, strongly pronounced. In one and the same place, no more than 7 years can be grown without losing the quality of greenery;
- Gribovchanin. A very compact shrub up to 0.8 m high. It is distinguished by flowers of a pale pink hue. The leaves do not lose tenderness and juiciness for a long time. Productivity - up to 0.6 kg of greenery from an adult plant. Before the first cut, a month passes, before the second - 120 days. "One-time" crop - 3 kg / m²;
- Herbal. The bush is almost spherical (0.85 m in diameter with a height of 1–1.1 m). Stems erect. The leaves are distinguished by a high content of essential oils, do not lose their juiciness for a long time. The flowers are bright yellow.
Photo gallery: tarragon varieties popular with Russian gardeners
Tarragon Valkovsky does not tolerate excessive watering Tarragon Gribovsky can be grown for quite a long time in one place without compromising the quality of greenery Tarragon Dobrynya is valued for its high content of vitamins 
Tarragon Zhulebinsky Semko is very good in drinks due to its sweetish taste Tarragon The King of Herbs reacts negatively to drought 
Tarragon Goodwin is one of the most popular varieties among Russian gardeners Tarragon Monarch is a tall but rather compact plant The tarragon variety Smagard is popular because of its "miniature" Tarragon French is extremely highly valued by culinary specialists 
The "ancestor" of tarragon Aztec comes from Mexico 
Tarragon Gribovchanin is distinguished by flowers of a pastel-pink hue Tarragon Grass is distinguished by a high content of essential oils in greenery
Suitable conditions for growing tarragon
Tarragon does not differ in particular demands on “containment conditions”. In the same place, a crop can be grown up to 12–15 years, but practice shows that it is better to change the bed after 4–5 years. Otherwise, the greens lose their inherent taste and aroma, the stems become stiff, the leaves become stiff.
It is advisable to take the plant a sunny place or an area in partial shade. In the shade, it will also not die, but the aroma will not be pronounced. Almost any soil suits him, with the exception of acidified and swampy. In nature, culture quietly survives almost on bare stones in the steppes. If groundwater comes close to the surface, tarragon is planted in ridges about 50 cm high. Otherwise, the roots may rot. For the same reason, it is undesirable to place landings in the lowlands.
It is advisable to plant tarragon on a bed that is well warmed by the sun, only in this case the concentration of essential oils in the leaves will be maximum.
Sand or rotted sawdust must be added to heavy soil. Excessive acidity will help to neutralize dolomite flour, sifted wood ash, crushed chalk or powdered eggshells. The ideal option is loose, but fertile loam.
Dolomite flour is a natural soil deoxidizer, subject to the dosage, the product has no side effects
The plant is bushy, with “spreading” rhizomes, therefore, when planting, at least 50 cm is left between the bushes. The same interval is maintained between the rows of plantings.
Since autumn, the bed has been dug up to a depth of one bayonet of a shovel. From fertilizers, humus or rotted compost, Nitrophoska, Azofoska or other complex mineral fertilizers (10-15 g / m²) are applied. Fresh manure and excess nitrogen fertilizers are strictly prohibited. Tarragon has the property of accumulating nitrates. In the spring, the substrate will need to be carefully loosened again.
Azofoska is a complex nitrogen-potassium-phosphorus fertilizer, you must strictly follow the dosage recommended by the manufacturer: its excess is harmful to tarragon
Good predecessors for tarragon are any legumes and green manure plants that saturate the soil with nitrogen. It develops poorly in the place where chicory, Jerusalem artichoke and green salad grew.
Jerusalem artichoke and tarragon get along side by side with difficulty
Planting seedlings and tarragon seeds
Most often, tarragon is planted with seedlings. But no one forbids sowing seeds in the garden. They are very small in tarragon, so you should try to sow them as evenly as possible. The time is chosen so that the probability of return spring frosts is minimal. In most of Russia, tarragon is sown in late May or early June, in the warm southern regions - in the second half of April.
Before planting, the seeds are soaked for 10–12 hours in a solution of Epin, Zircon, Heteroauxin, and another biostimulant. Those that float to the surface can be thrown away. Then the seeds must be dried.
Epin, like other biostimulants, has a positive effect on seed germination.
Tarragon is sown in grooves located at a distance of about 0.5 m from each other. First, they need to be well spilled with water and let it soak. On top of the planting, they do not fall asleep with soil, otherwise germination is sharply reduced.
Seeds germinate unevenly, after 15-25 days. During the first summer, seedlings should preferably be protected from direct sunlight. To do this, a canopy is built over the garden bed from any covering material in white. When they grow to 4–5 cm in height, the seedlings are thinned out, leaving the most powerful and developed. The interval between them is at least 30 cm (optimally - 50 cm).
When thinning, the plants are not pulled out, but carefully cut with scissors.
Tarragon seeds germinate unfriendly, it will take a long time to wait
Further planting care during the season consists of moderate watering (best from a spray bottle), top dressing (about once a month, organic fertilizers), careful loosening and regular weeding of the beds. For the winter, it is advisable to insure and protect the plants from possible severe frosts.
Outdoor plant care
Agrotechnics of tarragon is not particularly difficult. Weed it only in the first season after landing in the ground. Then the rhizomes of the plants are tightly intertwined, preventing weeds from breaking through. They develop quite quickly and can soon "crawl" to neighboring beds, drowning out other crops. To avoid this, the area with tarragon around the perimeter is surrounded by sheets of slate, digging them in to a depth of 20–25 cm.
Another option for protecting neighboring ridges is to place each bush in an old bucket without a bottom when planting.
Watering
Too frequent watering of tarragon is completely unnecessary, even in the heat. From this, the roots can rot, and the taste of greens can deteriorate significantly. Once every 12-15 days is enough. It is advisable to water the plants by sprinkling, evenly soaking the soil to a depth of about 40 cm. And if the summer is cool and rainy, tarragon can generally get by with natural precipitation. You need to be especially careful with watering if the tarragon is planted in the shade. After each procedure, after about half an hour, it is desirable to loosen the substrate in the aisles.
top dressing
If the bed has been prepared properly, fertilizers are applied only from the second year of being in the open field. In early spring, before the tarragon begins to grow, a mixture of 25 g of simple superphosphate, 15 g of potassium sulfate and 10 g of urea is scattered over the bed. Then fertilizers are sprinkled with a thin layer of fertile soil. In this case, you need to act carefully so as not to damage the emerging sprouts.
In the future, mineral fertilizers with a nitrogen content are not applied. An excess of this macronutrient negatively affects the taste of greens, nitrates accumulate in the leaves. After each cut, the plants can be fed with natural organic matter. To do this, fresh cow dung, bird droppings, nettle or dandelion leaves are infused in a container under a closed lid for 3-4 days (any weeds from the garden can be used as raw materials). Before use, the product is filtered and diluted with water in a ratio of 1:15 (for litter) or 1:8 (for everything else). Any store-bought fertilizers based on biohumus and wood ash infusion are also suitable. The latter is a natural source of potassium and phosphorus, so in the fall, under the roots of adult plants, you can pour it in dry form (about a handful per bush).
Nettle infusion - a natural source of phosphorus and potassium
Preparing for winter
The frost resistance of tarragon is high, up to -35 ° C. Adult plants without additional shelter successfully winter in the Urals, Siberia and the Far East. But it is advisable to cover the seedlings transplanted this year in the fall with fallen leaves, sawdust, straw, needles, peat chips or humus, shower them with spruce branches, creating a layer 8–10 cm thick. Beforehand, all stems must be cut to the level of the soil, and carefully dig in the roots.
Growing tarragon at home
Tarragon bushes do not differ in large dimensions, so this crop can be grown at home as well. As a rule, the height of the bush in this case does not exceed 0.5 m. If you can get a cutting, you can root it, but it's much easier to buy seeds in the store. The term of the productive life of a plant in "captivity" is 3-4 years. The best time to plant is early spring.
The dimensions of the tarragon bush allow it to be grown in a pot on the windowsill.
The seeds are very small, so it is advisable to mix them with sand before planting. Tarragon is planted in small pots filled with universal soil for seedlings or a mixture of soddy soil with coarse river sand or peat chips (3: 1). A very fertile substrate for the culture is even harmful - at the same time, the green mass is intensively growing, but the content of essential oils in the leaves is reduced. After planting, the soil is well watered. Water will "drag" the seeds to the required depth.
Tarragon seeds, to make it easier to plant, are mixed with sand
At the bottom of the pot, a layer of expanded clay or other drainage material is required. Plastic bags are put on top of the containers or covered with glass. Before germination, they are kept in a dark place at a temperature of 16–18 ° C.
To improve germination, seeds can be soaked for 2-3 days in water at room temperature. It will need to be changed daily.
Tarragon loves sunlight, but it is desirable to shade it from direct rays so that burns do not appear on the leaves. An oriental window sill is well suited for a pot. The optimal day length is 10-12 hours. Lighting may be needed in autumn, winter and early spring. For this, both ordinary fluorescent and special phytolamps are suitable. In summer, the pot can be taken out to the loggia or glazed balcony.
Tarragon for the summer can be put on a balcony or veranda
Most varieties do not tolerate heat very well, the leaves often wither. The optimum temperature is 18–20°C. The soil is watered only after the top layer dries out 2–3 cm deep.
Tarragon is fed in early spring and mid-autumn. Any universal complex fertilizer for horticultural crops with a reduced nitrogen content will do. The concentration of the agent is halved compared to that recommended by the manufacturer.
Reproduction methods
Tarragon reproduces both generatively and vegetatively. The first is resorted to if it is necessary to radically rejuvenate the plantings. The second helps to "settle" the culture around the site, move it to a new place. It is much less time consuming, allows you to get a faster harvest.
The division of the bush
The method is suitable for plants aged 3-4 years and older. As soon as the soil warms up enough, the bush is dug out of the ground and divided into several parts so that each has 2-3 growth buds. It is advisable to unravel the roots by hand, and resort to the help of scissors and a knife as a last resort.
Roots are easier to unravel if soaked in water for several hours.
When dividing a tarragon bush, scissors are used only as a last resort.
Parts of the plant are immediately planted in a new place and moderately watered. The first 2-3 weeks it is desirable to protect them from direct sunlight. Practice shows that tarragon takes root faster if the existing stems are cut in half. This reduces the evaporation area.
You can plant not even a part of a bush, but a piece of rhizome 7–10 cm long. They are placed horizontally in the soil, pre-soaked in any biostimulant for 2–3 hours. Sections before planting must be sprinkled with crushed chalk, activated carbon, sifted wood ash.
cuttings
Tarragon stalk - the upper part of the shoot about 12–15 cm long. They are cut off closer to the middle of summer, in late June - early July. By this time, the "donor" bush has managed to add in growth so as not to get stressed.
Tarragon cuttings are cut in the middle of summer
The cut is made at an angle of 40–45 °. The leaves on the lower third of the cutting are cut off. Then it is soaked for 6–8 hours in a solution of any biostimulant. You can also use aloe juice, succinic acid and even honey. The cuttings are planted in pots, a greenhouse, a greenhouse, or immediately in a permanent place. In the latter case, before rooting, they are covered with cut plastic bottles or glass caps. The optimum temperature for the development of tarragon is 18–20 ° C, so the plantings will have to be aired regularly.
A homemade "greenhouse" helps tarragon cuttings take root faster, but it needs to be aired regularly.
Rooting usually takes 2-3 weeks. After another 10–15 days, young plants form 1–2 new shoots. After this time, they can be transferred from the greenhouse or greenhouse to a permanent place. The cuttings are removed from the ground along with a lump of soil, trying to injure the roots as little as possible.
Practice shows that if tarragon is propagated for a long time in any vegetative way, it loses its ability to bloom. The taste and aroma of greens are not lost.
It looks like propagation by cuttings by layering. One of the stems is bent, cut from below and pinned to the ground in the middle, filling this place with humus. Abundant watering is required during the summer. By next spring, roots should appear in this place. In May, the layering can be separated from the mother bush and transferred to a permanent place.
Reproduction by layering is practiced for a variety of horticultural crops.
seed germination
The seedling method of growing tarragon is quite laborious, but it is he who is most often practiced in Russia. Seeds can be collected independently or purchased at the store. They remain viable for 3-4 years. Tarragon is sown for seedlings in the middle or at the end of March.
It is worth noting that with long-term cultivation from own seeds, the culture gradually “degenerates”, therefore it is advisable to update the planting material from time to time.
Tarragon seeds germinate for a long time, even if preplanting is carried out
Boarding process:
- Seeds are soaked for 10–12 hours in a solution of any biostimulant (to improve germination) or a pale pink solution of potassium permanganate (for disinfection). For the prevention of fungal diseases, they are pickled for 15-20 minutes in any fungicide of biological origin (Baileton, Alirin-B, Baikal-EM). Then the seeds must be dried.
- A shallow container is filled with a mixture of soddy soil and peat or sand (3: 1). The soil is moderately moistened and leveled. Seeds are sown, having previously mixed them with fine sand, in shallow grooves. Then the plantings are watered again. From above, the seeds do not fall asleep with anything.
- The containers are covered with glass or plastic wrap, kept in the dark at a temperature of 16–18 ° C until germination. As the soil dries, it is moistened with a spray gun, the greenhouse is regularly opened for 5-10 minutes, getting rid of the accumulated condensate.
- When shoots appear (you will have to wait at least 2 weeks), the shelter is removed, the container is transferred to the best-lit place in the apartment. Seedlings are watered very sparingly.
- After about a month, the seedlings dive (the plants should already have at least two true leaves). The distance between them is 7–10 cm.
- In early June, seedlings can be transferred to a permanent place. About a week before that, it needs to be fed by spraying with a solution of any nitrogen-containing fertilizer (1–2 g per 1 liter of water). Immediately after planting, it is advisable to tie the seedlings to supports of suitable thickness. The stems of young tarragon plants are thin enough to break easily.
Growing tarragon seedlings is a rather time-consuming way, but you can get a crop faster
Diseases and pests
The high concentration of essential oils and alkaloids in tarragon leaves effectively repels many pests from plants. They practically do not suffer from diseases, having by nature high immunity.
The exception is leaf rust. The front side is covered with pinkish swellings, the wrong side is tightened with a continuous layer of saffron-colored fleecy plaque. Gradually, it thickens and darkens, the affected leaves dry and fall off. The spread of the disease is facilitated by overfeeding plants with nitrogen and excessive planting density.
Leaf rust is a common fungal disease.
For prevention, seeds are treated for 15–20 minutes in a solution of any fungicide of biological origin. During the season, the soil in the garden is dusted with crushed chalk, sifted with wood ash.
If the disease is noticed on time, it is quite possible to cope with it with folk remedies - laundry soap foam, soda ash diluted with water, a bright pink solution of potassium permanganate, diluted kefir or whey with the addition of iodine (10 drops per 10 l) will do. If there is no effect, any fungicides are used: old time-tested products (copper sulfate, Bordeaux liquid) or modern copper-containing preparations (Skor, Horus, Tsineb, Raek, Topaz).
Of the pests, aphids and wireworms (larvae of the click beetle) can cause the greatest harm to tarragon plantings. Aphids feed on the sap of plants, differing in their rare omnivorousness. She sticks around the tops of the shoots, young leaves, flower buds with whole colonies. The affected parts of the plant turn yellow, then discolor and dry out.
Aphids cover the tops of plants in whole colonies
The pest does not like pungent odors very much, therefore, for prevention, marigolds, nasturtiums, and lavender can be planted next to tarragon. Infusions of onion and garlic arrows, tops of tomatoes, peel of oranges, dry tobacco leaves effectively repel aphids. They will also help get rid of the pest, if it has not yet bred en masse. Only the frequency of treatments will have to be increased from once every 12-15 days to 2-3 times a day. In the absence of the desired result, any insecticides of general action are used - Inta-Vir, Iskra-Bio, Admiral, Calypso, Confidor-Maxi.
The wireworm gnaws through the roots of plants, they dry quickly and die. For prevention, in the aisles, you can plant leafy mustard, beans, other green manure plants, and dust the garden bed with tobacco dust. Traps also give a good effect - containers dug into the ground filled with pieces of raw potatoes, carrots, and beets. In the event of a massive pest invasion, Provotox, Bazudin, Pochin are used.
The wireworm gnaws through the roots of plants, leading them to death.
Harvest and storage
Cut the crop only in dry weather. But if tarragon rhizomes are harvested, it does not matter. Anyway, before drying, they will have to be washed and cut.
Harvest can be cut 2-3 times during the growing season. For a bush, such a procedure is even useful - it begins to branch more intensively, it becomes “fluffier”. The stems are cut off not to the base, leaving “stumps” 10–12 cm high. Fresh leaves can be stored in the refrigerator for 10–15 weeks, in a special compartment for vegetables and fruits, wrapped in cling film.
In the first year after planting seedlings in the ground, it is advisable not to disturb the bush and let it calmly build up green mass. In addition, the leaves of young tarragon are not so fragrant.
Dried tarragon can be stored under proper conditions for 1.5–2 years
Tarragon greens for drying and treatment are best cut either immediately before flowering or during fruiting. During these periods, the concentration of essential oils in the leaves is maximum. But at the same time, it should be remembered that already in August the plant begins to prepare for wintering and it is undesirable to disturb it.
Dry the stems in a place protected from direct sunlight, at a temperature not exceeding 35 ° C. Good ventilation is required. The process takes a little time, moisture in greenery is only 5-7%. Then the leaves are separated from the stems (they should become brittle), ground into powder (by hand or in a coffee grinder), poured into glass containers with a hermetically sealed lid, linen or paper bags. Store them in a dry dark cool place. It is important not to overdry the greens - it should retain its natural color. Useful properties and aroma are preserved for 1.5–2 years.
Dry any greenery where direct sunlight does not fall on it.
After the crop is harvested for the first time during the season, experienced gardeners recommend completely cutting off the remaining stems and watering the bed abundantly. Greens in this case will quickly grow back. The leaves will be somewhat smaller than before, but this will not affect the taste and aroma.
There are other ways to store tarragon:
- salting. The greens are washed, dried, finely chopped, covered with salt in a ratio of 5: 1. Then they are laid out in sterilized jars, tamping well. Store in the cold, under plastic lids;
- freezing. Whole leaves and young twigs are laid out on baking sheets or trays covered with paper, put in a freezer for 2-3 minutes, operating in the “shock” freezing mode. Then, in small portions, they are laid out in special bags with a sealed clasp. Defrosting and re-freezing is strictly contraindicated - the leaves turn into an unappetizing slimy porridge;
- storage in oil or vinegar. The washed and dried greens are crushed, put into jars, sprinkled with salt, poured with any refined vegetable oil or vinegar essence so as to completely cover the tarragon. Store in a cool place with a tightly closed lid.
Salting tarragon is not a very popular storage method, but in this form, greens take up very little space.
Growing tarragon in your garden is easy enough. This culture is extremely healthy, and spicy greens will also be a good addition to the recipes of many homemade preparations and second courses. There are many varieties bred by breeders, each gardener will be able to find the most suitable for himself.