Tarragon or tarragon wormwood

05.04.2021

Tarragon or tarragon wormwood


Tarhun (lat. Artemísia dracúnculus), which is popularly called dragon grass, tarragon or dragon wormwood, belongs to the perennial herbaceous plants of the Astrov family. It is known primarily as an aromatic spice with specific notes of mint and anise. Some gourmets believe that the taste of this spice vaguely resembles pineapple.



Tarragon extract is actively used today as a spicy seasoning with a slight bitterness, which is usually served with hot meat dishes. Often this plant can be found in pickles and pickles, and it is also used for canning mushrooms, cucumbers, tomatoes, zucchini and peppers. Tarragon is also good as a fragrant spice for fish dishes and seafood.



This plant is excellently combined with other seasonings, and its spicy-tart aniseed flavor perfectly decorates both first courses and salads. Tarragon is an indispensable ingredient in such world-famous sauces as bernaise, ravigot and tartare, and is also part of the popular Dijon mustard.



Spicy twigs, leaves and tarragon extract are actively used in the production of alcoholic and non-alcoholic beverages, vinegar, vegetable oil and so on, giving these products an additional aroma and taste.



Tarragon has gained particular popularity in Asian countries, the Caucasus, Siberia, North America and Europe, where it is used both fresh and dried (for example, fresh tarragon leaves, in combination with other spices, are considered traditional Georgian snack).



This spice is also widely used in European, Mexican, Asian, Armenian and even Ukrainian cuisine.


Tarhun drink



Description of the plant



In appearance, tarragon resembles ordinary wormwood.



Its root system is tough and contains many lateral branches that lignify over time. Most often, the root has a bizarre twisting shape.



Stems are glabrous, brownish-greenish in color, can reach one meter in height. Leaves are narrow, lanceolate, silvery-green or dark green, without petioles.



In an adult plant, the stems become lignified and acquire a yellow-brown hue.



The flowering process takes place in August-September. The inflorescences are located at the tops of the stems and look like a panicle. The flowers are small, with a yellow-greenish color.



The fruits ripen in the second half of October and represent an elongated achene with small brown seeds inside.


Flowering tarragon



Young green leaves, which appear in early spring, are usually used as a spice, which makes them an especially valuable source of vitamins.



Tarragon reproduces mainly by rhizome, although it can be grown both with the help of cuttings and layering, and by seeds.



Tarragon can grow in one place for up to 10-15 years, but over time, its leaves become coarse and lose their rich aroma and taste. Therefore, to obtain high-quality spices, young plants under the age of 5 years are usually used.



The following plant varieties are currently the most popular:


· French tarragon, also called German or Dutch. This plant, thanks to its light and piquant aroma, enjoys a well-deserved popularity among culinary specialists. It differs from the original variety in smaller leaves and a thin stem.



· Russian tarragon. The plant has a rich smell and taste. The stems and leaves are rather large and have a pale green tint.



· Mexican tarragon is most widespread in North America.



· Common tarragon. The leaves of this plant have an irregular asymmetrical shape. They taste more bitter and have a rather pungent aroma.


Useful properties of tarragon


Useful properties of the plant



In addition to its excellent spice characteristics, tarragon contains many beneficial and nutritious substances.



The composition of green leaves includes vitamins of group A, B, C, K and PP, essential oils and resins, vegetable proteins, dietary fiber, unsaturated fatty acids Omega-3, macro- and microelements, including phosphorus, potassium, sodium, magnesium , iodine, manganese, cobalt, vanadium and many others.



Tarragon also contains high amounts of coumarin, tannins, carbohydrates, flavonoids and pectins.



Thanks to such a unique set, this plant has powerful medicinal properties that were known to people in ancient times.


Tarhun. Harvesting spices



Tarragon has anti-inflammatory, antiseptic, wound healing and antiparasitic effects. It is also an excellent antispasmodic and diuretic.



The list of essential oils that are part of fresh herbs contains methylchavicol, sabinene, ocimene, methoxycinnamic aldehyde, felandren and other organic substances, thanks to which tarragon stimulates the appetite well, has a beneficial effect on the functioning of the gastrointestinal tract, improves the metabolic process, cleanses and normalizes bowel function, relieving flatulence and spasms.



Tarragon also helps to resist headaches, normalizes menstrual irregularities in women and is an effective tool for maintaining men’s health. In addition, this plant has a calming effect, and therefore it can be recommended for nervous disorders, depression, or as a means to improve sleep.



The calorie content of fresh green leaves is only 25 kcal, which makes this spice indispensable for those who care about their own figure.


Tarhun. Growing and caring for a plant


Cultivation and care



Like most types of spicy crops, tarragon is unpretentious and well withstands adverse weather factors, including severe frosts, easily withstanding a drop in air temperature to -30 ° C.



In addition to systematic pruning, regular watering and loosening of the soil, tarragon does not require any additional maintenance. However, this plant does not tolerate too damp and heavily shaded areas, preferring places well lit by the sun.



Does not tolerate tarragon and stagnant water. A light, well-drained soil with a neutral pH is best suited for the plant.



The optimum air temperature is in the range from +18 to + 25 ° С.



Before planting tarragon, the soil must be dug up, carefully removing all root suckers of weeds.



For each square meter of area, it is advisable to apply organic fertilizers (half a bucket of compost or humus). An excessive amount of nitrogen can not only cause too active growth of green mass, but also negatively affect the saturation of the aroma. It will not be superfluous to add 30 g of potash and phosphorus fertilizers to the soil as well.



Both vegetative parts of the plant and seeds can be planted in open ground. Many gardeners, especially in temperate regions with cold climates, practice the cultivation of tarragon by pre-preparing the seedlings.



It is possible to sow seeds in open ground both in spring and in autumn, since they have a fairly high cold resistance.



The seeding scheme is ordinary. Since tarragon seeds are very small, for convenience, it is advisable to mix them with dry river sand just before sowing. After planting the seeds, the soil must be watered.


Tarhun. Description of the plant



The first shoots will appear in about 2-3 weeks. As soon as two true leaves are formed on them, the plants should be thinned out, leaving the strongest and most well-developed ones. There should be about 10 cm of free space between the individual shoots.



To grow tarragon seedlings, seeds are usually sown in March. Otherwise, this method of growing is no different from the preparation of seedlings of other crops.



It is desirable that the soil substrate is light and well fertilized, and the growing plants need to provide a sufficient amount of light and moisture.



In open ground, the grown seedlings are planted around June, according to a wide-row pattern of 30x60x70 cm.



Additional feeding of plants is done, as a rule, before the beginning of the flowering process. For this purpose, you can use a mullein solution or an infusion of wood ash.



To obtain a fresh spice, the leaves can be harvested as needed throughout the growing season. However, most gardeners prefer to cut all the stems in one go, and the cut is made almost at the very surface of the soil. Tarragon grows quickly and will soon release new shoots (within just 30–40 days, the plant will almost completely renew itself and restore its green mass).



Every 4–6 years, the tarragon should be replanted, since the taste and aroma of the spicy leaves noticeably decrease with age. In this case, in order to update the plant, you can use both the method of dividing the rhizomes, and propagate the tarragon with the help of layering and cuttings.


How to prepare tarragon for the winter



Procurement and storage of raw materials



Fresh tarragon leaves in the refrigerator retain their properties for only 4–5 days, so they are most often dried in the fresh air. It is advisable to do this not in the sun, but in the shade, which will help preserve the green color of the leaves.



To obtain the highest quality spice, the leaves should be harvested from the end of April to the second half of June.



Dried raw materials must be stored in a sealed container in a dark and cool place. In this case, it will retain its properties for 4-6 months.



Cut stems of tarragon can be put in a container filled with water, following the example of flowers. This will keep them fresh for a while.

Anna Evans

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