The name tarragon is associated with many people with a green carbonated drink. The drink got its name thanks to the herb of the same name, which has other names.
Tarragon is a herb that is known to many as tarragon or tarragon wormwood. It has a pleasant and light aroma, rich in vitamin composition, therefore it is in demand among culinary specialists, it is used in folk medicine and feels great as a garden culture.
- Tarragon (tarragon) and its botanical description
- Tarragon varieties, planting and care
- Tarragon in folk medicine and cooking
Tarragon (tarragon) and its botanical description
Tarragon is a perennial herb from the genus Wormwood, the Astro family. It is quite widespread in the wild.
It is found both in Europe, Asia, India, and on the American continent, and in South and North America.
In Russia, it can be found not only in Siberia and the Far East, but also in the European part. In Transcaucasia, there is a low variety, which the locals call tarragon.
The plant has the shape of a bush of various sizes, in appearance it resembles wormwood. The height of wild-growing tarragon varies from 30 cm to one meter and even slightly higher.
In culture, some varieties exceed one and a half meters in height. The root system is powerful, tough, with many shoots, with age it becomes similar to a lignified rhizome.
The roots of the plant are intricately twisted and in appearance resemble a snake of a snake. Because of this similarity, the French gave the name to the grass "uzhovaya".
Tarragon's stems are straight, strong. Leaves are narrow, elongated, slightly pointed. The leaf blade of the upper leaves has a solid edge, the lower ones are slightly indented.
The average length of the leaves is 3-4 cm, the width is from 0.3 cm to 0.7 cm. The color is predominantly dark green. Tarragon leaves have a slight smell of anise and, although it belongs to the genus Wormwood, they have a pleasant taste and are not at all bitter.
At the end of summer, small flowers appear on the plant, collected in narrow paniculate inflorescences, the color of the flowers is light yellow. By October, in place of flowers, very small, oblong brown seeds ripen.
The weight of 1000 pieces barely reaches half a gram. Several varieties of tarragon are grown in the culture, Russian, French, Polish.
In Europe in general and in France, in particular, the plant was brought by the Arabs, who from the IIIV century AD knew about the medicinal properties of tarragon (tarragon). Tarhun is unpretentious and easy to grow in a summer cottage.
Tarragon varieties, planting and care
In culture, two varieties of tarragon, Russian and French, are usually grown. From the point of view of winter hardiness and unpretentiousness, it is better to give preference to Russian tarragon, but French is more fragrant.
For growing on a personal plot, you can recommend varieties:
- Green dale - differs in delicate leaves that do not become rough for a long time. Grows like a shrub up to 120 cm high. Winter-hardy.
- Goodwin - the leaves have a light waxy coating, remain tender for a long time, the bush is up to one meter in height, the shoots are densely leafy.
- Gribovsky 31 - the bush gives up to forty shoots up to one meter high. The most resistant to unfavorable weather conditions. Well tolerates low temperatures, excess and lack of moisture.
- Zhelubinsky Semko - grows well without transplanting in one place up to seven years. Young shoots are tender. The leaves are distinguished by their excellent aroma and taste.
- Monarch is a tall variety, it reaches a height of 150 cm. The leaves have a slight pubescence, it is recommended for use in home cooking and canning.
For planting tarragon, it is not necessary to allocate a separate area or bed. It can be planted in any free space in the garden or in the vegetable garden.
It is unpretentious, however, in a very humid area, the leaves may lose their aroma, and tarragon will not grow at all on swampy ground.
One of the main conditions is soil preparation. Weeds should be removed before planting. This is especially true for hard-to-remove wheatgrass. After that, the soil is dug onto the bayonet of the shovel.
This should be done in the fall with the simultaneous introduction of organic and mineral fertilizers. For 1 sq. meter, it is enough to add 5 - 6 kg of compost and a large spoonful of potash and phosphorus fertilizers.
In the spring, add ammonium nitrate just before planting. Only one small spoon is enough for it, since on an excess of nitrogen fertilizers, tarragon, although it gives a lush green bush, but at the same time loses its aroma.
You can sow seeds directly into the ground, but then the seedlings must not only be thinned out, but also the bushes must be planted away from each other. Tarragon grown through seedlings also takes root well.
If possible, tarragon can be propagated by dividing the bush or by root suckers. It is the latter method that can be recommended for amateur breeding.
It is enough to separate several shoots from the mother plant, plant them with the root collar buried in the soil by about 5 - 6 cm and water abundantly, shorten the ground part, leaving 15 - 20 cm.
Annual maintenance consists of weeding and fertilizing. After five to seven years, it is better to move the tarragon to a new place.
Even one or two bushes of this plant will not only provide the family with a delicious seasoning for dishes, but will also help to cope with some diseases.
Tarragon in folk medicine and cooking
The health benefits of tarragon are, first of all, fresh consumption. Rich vitamin composition (A, C, E), the presence of minerals: potassium, iron, phosphorus, calcium.
They also have a beneficial effect on the body, improve the functioning of the digestive tract, maintain the cardiovascular system in good shape, and have a beneficial effect on the immune system.
In addition, it can be recommended for food to those people who adhere to a diet with a low salt content, because of its taste, it softens its deficiency.
A decoction of tarragon is also used as an antihelminthic agent. However, when using tarragon, moderation should be observed, and during pregnancy it is better to completely abandon it.
In cooking, fresh and dried tarragon is used to season meat and fish dishes; it is added when canning vegetables. Tarragon is used as a spice.
You can make an excellent natural drink to quench your thirst in hot weather.
This requires a bottle of ordinary mineral water, a bunch of tarragon, sugar and plain water. Boil the syrup from a glass of water and one hundred grams of sugar. Pour finely chopped tarragon over them and let it brew for half an hour.
Strain the syrup, cool and dilute with cold mineral water to taste. A pleasant and healthy drink is ready.
Thus, the tarragon grown on the site diversifies the daily menu and brings health benefits.
Video about the correct cultivation of tarragon: