Properties of tarragon and its use
In common parlance, tarragon is commonly called dragon wormwood; this should not be surprising, since tarragon is a type of wormwood.
The herb is rich in esters that have a calming, diuretic, regenerative, anti-inflammatory, antibacterial and anthelmintic effect.
Tarragon is used in folk medicine as an antitumor and heart remedy. Homeopaths use the plant to prepare infusions for bronchitis, uncomplicated pneumonia and other diseases of the upper respiratory tract. Esters are extracted from tarragon and subsequently used in the cosmetology industry.
In the last century, tarragon was in great demand, because it was considered one of the best medicines for all diseases. Whether such popularity of the plant is justified or not, however, even today tarragon is used in pharmacology, for the preparation of antiparasitic drugs such as Vitagor, cleansing dietary supplements and preparations for eliminating infections of the genitourinary system.
Essential oils of tarragon promote restful sleep and relieve migraines. Tarragon extract stimulates gastric secretion and improves appetite. Tarragon, together with ginger, cleanses the oral cavity and copes with nasopharyngeal infections.
Tarragon extract is used one tablespoon an hour before meals, washed down with a sufficient amount of liquid, this intake normalizes the secretion of the stomach and improves the digestive process.
Tarragon begins to be collected when the first buds appear; it is during this period that tarragon is considered the most effective. The entire above-ground part is cut off and then dried. The cut is made with a remaining stem length of 7-8 cm.
After harvesting, tarragon can be stored in the refrigerator for no more than two weeks. Tarragon can be frozen in the form of chopped herbs, or in the form of a decoction; for this, the herb is first brewed, then cooled, poured into molds and frozen; such cubes can be used to prepare anti-acne lotions, soothing baths and brewing herbal teas.
Growing tarragon
Tarragon is an unpretentious, perennial plant; it belongs to the wormwood species, but does not have bitterness. The bushy grass reaches about half a meter in height and has a strong root system. The stem of tarragon is erect, with strong, spreading branches.
The leaves are pointed, rich green in color. Flowering begins in summer, the inflorescences are small and yellow.
Growing tarragon will not cause difficulties; the grass as a weed grows in almost any area and on any soil, however, for tarragon it is preferable to choose sunny places with turf soil. The planting area should not be swampy; the plant is affected by rot if there is an excess of moisture.
It does not require fertilizers on fertile soil, it grows well, but with excessive bushiness, the amount of essential oils in the stem decreases.
In the fall, it is advisable to dig up the area and apply organic fertilizers in the form of rotted manure (about a bucket for each square meter of area). When sowing tarragon, soil preparation involves cleaning the area and loosening.
In the first ten days of spring you can start sowing tarragon. The grass is quite tolerant of short-term drought and low temperatures, so planting can be done in early autumn in order to obtain fresh tarragon greens by winter.
Due to the small size of tarragon seeds, crops often thicken, which is a common mistake. To avoid this, tarragon seeds are mixed with fine river sand and sown in small furrows, parallel to the ridges. After sowing, the seeds are sprinkled with soil and moistened with a sprinkler, avoiding soil erosion.
The first shoots can be obtained in a week and a half, provided that the temperature reaches + 17-20 degrees.
After germination, tarragon in the phase of gaining two leaves is thinned out (if a mistake was made in thickening the crops) leaving a step of 10 cm between plants.
After three years of age, tarragon begins to lose its taste and aroma properties and becomes bitter, so for more than three years the same plant is not grown, replacing plantings with new crops and changing the planting location.
Tarragon can also be grown at home; all you need to do is purchase growing containers and prepare soil for planting grass. A fine substrate without lumps is suitable; you can purchase it at a specialized flower shop or prepare it yourself by mixing turf soil with sand (2:1).
Tarragon seeds are lowered into the soil to a depth of 1-2 cm, sprinkled, and moistened with a spray bottle four times a week. Seedlings should be in the sun; a place on a sunny windowsill is quite suitable.
Places of growth
Mint and lemon balm are most often grown in the garden. Under natural conditions, lemon balm is found in the Krasnodar Territory, the Crimean Peninsula, the Samara Region and some regions of the Caucasus.
Wild lemon balm is collected on forest edges, banks of rivers and other bodies of water, in gorges, ravines and other places with high humidity. The aromatic herb is also found along various walls and fences.
Many summer residents grow lemon balm in their garden plots. The plant is easy and unpretentious to care for and quickly grows from seeds
If you decide to collect wild lemon balm, under no circumstances should you pick it near highways, near factories and various industrial enterprises, cemeteries and landfills. It is best to choose remote, environmentally friendly places.
Varieties of tarragon
Tarragon varieties come in a wide range of seeds that are suitable for almost any growing conditions.
The most common and proven ones are:
Georgian tarragon
A plant with a strong aroma that grows well in any soil. Tolerates cold weather. The grass is unpretentious and is little susceptible to diseases. The inflorescences are whitish in color and are widely used in pharmacology and cosmetology. It grows in 2 months and bushes well.
Gribovsky
The plant is prone to lodging, has an average height of about a meter, extensive tillering, the variety is frost-resistant, does not tolerate excess moisture. The aroma is sharp, the content of essential oils is high.
Variety Goodwin
The height of the plant reaches a meter in height, the stems are erect, strongly branched, the leaves are green with a translucent whitish coating. The plant is rich in essential oils and has a spicy, strong aroma.
Green Dollar
Bushy grass with vertical, erect stems, reaches a height of one and a half meters. Tolerates light frosts, the greens are not tough and juicy. To prepare drinks, the grass is collected during flowering.
Zhulebinsky
An erect, spreading plant, grows about half a meter in height, produces a stable harvest of greenery for 4-5 years, then becomes bitter. The specific aroma of tarragon is most acutely felt in the budding phase. Suitable for marinades and preparing drinks.
Monarch
Perennial grass, quickly grows and bushes. Reaches a height of about a meter, suitable as a seasoning for marinades. The foliage is large, dark green, spicy and aromatic.
Dobrynya
The plant is a meter tall, with a large range of useful substances and essential oils. Tolerates frost and drought well. Perennial grass can grow without bitterness for about 5 years, then it needs to be replanted.
Variety Smaragd
It grows successfully in open, sunny areas and reaches a height of about a meter. The foliage along the stem is densely planted and somewhat harsh. The inflorescences are yellowish, narrow, panicle-shaped. Young stems are used in cooking and for decoration.
French variety
Tarragon of this variety has dark green, oblong leaves. The height of the plant reaches half a meter. The variety is resistant to diseases and cold, and is widely used for preparing refreshing drinks and in cooking. The French variety of tarragon reproduces well by seeds and cuttings.
The collection and preparation of tarragon begins in spring or autumn, during flowering. Cooks use fresh leaves for marinades. To preserve the aroma of tarragon, it can be dried, but today, thanks to the development of large retail chains, fresh tarragon can be found on sale even in winter.
Harvesting tarragon
Tarragon is a relative of wormwood - the plant has a pleasant aroma and pungent taste, but is completely devoid of wormwood bitterness. The website mir-ovosey.ru will tell you the secret of harvesting this useful crop.
Tarragon in nature
In the wild, tarragon can be found in Eastern Europe, Central Asia, and North America.
The plant's homeland is considered to be Eastern Siberia and Central Asia. Tarragon is cultivated everywhere (in Russia it is often called tarragon). “Our” tarragon does not have a sweetish taste and differs from other types in having shorter leaves.
Tarragon grows up to one and a half meters in height, has an erect stem, small lanceolate leaves and a long rhizome resembling a snake. Tarragon flowers are collected in inflorescences.
Scope of application of tarragon
Tarragon greens are added to snacks, drinks, and salads. Young grass improves the taste of okroshka, broths, and vegetable soups. The leaves add a piquant taste and aroma to pickles and marinades - in particular, greens are used when sauerkraut and soaking apples. The herb is used to flavor vinegar and oil.
In Arab cuisine, tarragon is combined with goat meat, in French - with beef, in Caucasian - with lamb. Tarragon is used in the preparation of fish dishes and all kinds of sauces. The herb is combined with seafood, poultry, and eggs.
Tarragon is the main component of the Tarragon drink. The herb is often used to flavor alcoholic beverages.
Tarragon harvest
The edible part of tarragon is the herb (leaves, stems, inflorescences). The grass is harvested in the budding phase. In the first year, cutting is carried out in late summer (August) or autumn (October). Subsequently, the shoots are cut off from April to October (5-6 times per season).
The work is carried out in dry weather (in the morning or evening hours). The stems are cut ten centimeters from the ground. Until processing, raw materials are kept in a shaded place. The herb can be stored in the refrigerator for a couple of weeks (to do this, wrap it in a damp cloth and place it in a bag).
Dried tarragon
The grass is dried under a canopy, tied into bunches and hung with the tops down on a stretched string. Greens can also be dried in a low-heat oven, stirring the raw materials periodically. The moisture content of tarragon is low, so it dries fairly quickly. Dry herbs are stored in tightly closed jars or containers.
Salted tarragon
Tarragon greens are washed, dried, spread out on a clean cloth, finely chopped, mixed with salt in a ratio of 5:1 (but not ground), compacted tightly into jars, covered with a nylon lid and placed in a cool place.
Tarragon vinegar
A 15-20 cm long tarragon stalk is placed in a half-liter glass container, poured with vinegar, closed and left in a dark place. After two weeks, the vinegar is poured into a glass bottle and closed with a stopper (lid).
Tarragon in oil
The tarragon herb is washed, crushed, sprinkled with salt, placed in a glass container and poured with refined oil (it should cover the herb). The workpiece is stored in a cool place, covered with a lid or tied with parchment paper.
Recipes and preparation of tarragon for the winter
Tarragon drink for the winter
For cooking, you need to prepare the following ingredients: 8-10 tbsp. sugar, one lime, half a lemon, a liter of filtered water, 75 gr. tarragon, cinnamon and other spices as desired.
Chop the tarragon leaves, add warm water with 3 tablespoons of sugar and let it brew for a couple of hours. Grind the tarragon stems and pour boiling water until the water turns light green, then both parts of the infusion are mixed and filtered. The result will be a light green infusion with a lot of useful substances.
Add lemon juice, honey and sugar to taste to the tarragon infusion. Finish preparing the tarragon by filling half a glass with the infusion, adding highly carbonated water and pieces of ice.
The resulting infusion goes well with alcohol, will help you cool down in the heat and will have a tonic effect.
Tomatoes with tarragon for the winter
Preservation is carried out in sterilized cylinders; for this it is necessary to prepare the container by first sterilizing it.
In the prepared jars we put washed tomatoes, four cloves of garlic, a horseradish leaf, half a red pepper, two bay leaves, four sprigs of tarragon, several peas of allspice, an umbrella of dill. Dill is a genus of annual herbs of the Apiaceae family, which includes everything....
For brine per liter of water: 2.5 tablespoons of salt, 3 tablespoons of sugar and 3 tablespoons of vinegar. Boil water, add salt, sugar and vinegar and pour the resulting marinade over the tomatoes. Roll up the jars hermetically, turn the lids down, wrap them up and leave for a day. Afterwards store the jars in a dark cellar.
In addition to the above recipes, tarragon can be prepared for the winter in other ways. To do this, the plant is cut at the beginning of flowering and frozen or dried.
To freeze, the plant must be prepared in advance, washed and dried, then chopped, packaged in plastic containers or bags, sealed tightly so that the aroma does not evaporate, and placed in the freezer.
To dry tarragon, cut branches are hung in a well-ventilated area and the herb dries completely within a few days. The dried plant is stored in fabric bags or closed glass containers.
How to do it?
The most popular methods of preparing greens for the winter among modern housewives are drying and freezing, in which they retain their naturalness and usefulness. How to freeze greens for the winter so as not to spoil the product and in winter delight your household with aromatic dishes with herbs?
To dry fresh herbs for the winter, you don’t need any special skills - the herbs collected from the garden are thoroughly washed with water, finely chopped, laid out on paper and dried outdoors in the shade from the sun.
All types of greens without exception are suitable for freezing; they are washed, dried with a paper towel and cut before placing in the freezer. There are two ways to freeze greens for the winter - dry and wet.
During the dry method of freezing, the greens are frozen in plastic bags, and during the wet method, they are frozen in silicone ice molds, in which the chopped greens are filled with water, frozen, and then transferred to bags and stored in the freezer.
