What is the tarragon plant made of. Tarragon: useful properties, application and cultivation. Health Benefits

Tarragon is a perennial shrub of the Asteraceae or Compositae family., there is another version of the name - tarragon. People call it tarragon or dragon wormwood, dragoon grass, serpentine, allspice, toguy, chagyr.

The Latin name for the spice is Artemisia dracunculus. The first part of the name is associated with the goddess Artemis, and the second is translated as a small dragon. In English, the name sounds like tarragon. There are several versions of the origin of the name:

1. Part of the Artemisia grass received in honor of Artemis. The goddess gave the girls a tarragon branch as a gift as a symbol of health and fertility.
2. The origin is connected with Queen Artemisia, who grieved for her dead husband. Where her tears dripped, bitter-tasting grass grew.
3. According to the third option, the name comes from the Greek word artemes, which means healthy.

Reference! The French called tarragon estragon. In translation, another name means snake grass.

What does the plant look like?

The bush reaches 1.5 m in height. The stem is straight with a large number of thin leaves of dark green color. The lower leaves are notched at the ends, which resembles the tongue of a snake. A distinctive feature from ordinary wormwood is the absence of a cannon on the branches. The flowers are white or pale yellow. They are combined into small paniculate inflorescences. Tarragon seeds are formed into small round boxes. During the flowering period from August to September, it spreads the smell of wormwood.

Features of the root system

Tarragon has powerful roots. The stems originate from a rhizome 0.5–1.5 cm thick. Many lateral branches develop from it, which go 30–40 cm deep. Thanks to this, the bush tolerates frosts well and begins vegetation after thawing the top layer of soil.

Taste and smell

The spice has a pleasant smell that resembles anise or black pepper. When dried, it exudes a spicy and sugary aroma.

Essential oils contribute to this. Such seasoning adds spice to dishes. If you use it during heat treatment, tarragon becomes bitter. Sometimes it gives freshness, so it is confused with mint.

Tarragon has no smell if grown from seeds. The plant loses its aroma after a large amount of nitrogen fertilizers.

Story

Today, tarragon is considered a classic French spice, but in the Middle East it has long been used under the name tarragon.

Reference! The spice was first mentioned in the 8th century. The physician and biologist Ibn Baiter noted in his notes that the juice and fresh shoots of the plant give drinks a piquant taste.

Tarragon came to Western Europe in the 17th century thanks to Arab merchants.. The bush was named dracunculus for its pointed leaves that resemble a dragon's tongue. French chefs added it to most dishes, so it spread in this country.

Where does it grow?

Wild tarragon grows in North America, Mexico, Eastern and Central Asia, Eastern Europe. Bushes grow in the European part of Russia, in the south of Eastern Siberia, Western Siberia and the Far East. As a garden plant, it is grown in the USA, France, Hungary, Holland, and Russia.

Depending on the place of cultivation, the taste of the spice differs. Russian tarragon is characterized by a sharp smell and taste without sweetness. Plants from Ukraine, the Urals and Transcaucasia are considered more fragrant. The French version is mild in flavor, while the Mexican version is spicy and spicy.

Wormwood tarragon and rosemary: are they the same thing or not, and what is the difference?

Is it one plant or not? Outwardly, they are similar, but there are several differences between them. Rosemary leaves are roundish and thick at the end, while those of tarragon are sharp and thin. The first plant is grown as an annual(more about growing tarragon -).

When dry and fresh, rosemary exudes a rich resinous-pine aroma. It can kill other odors, so it is handled with care in cooking. The smell of dried and fresh tarragon does not match. Its dried leaves are characterized by a fragrant smell with sugary notes. Fresh branches give an anise-mint aroma.

Types and varieties: description and photo

Harvesting greenery

The stems are cut at a height of 10 - 15 cm. The branches are washed in water and dried in the shade. In bunches or cut into pieces, tarragon lasts up to 3 years. Young stems are put in a jar and sprinkled with salt. Such a workpiece is kept in a cold place.

The leaves are soaked in water and vinegar. The liquid should completely cover the branches. Tarragon with salt is poured with olive oil. Thanks to this, the latter becomes spiritual. We described all the methods of harvesting and storing tarragon in.

Where to buy and how to choose?

Dried tarragon is found at farmers' markets or large supermarkets. Its taste and smell is not intense, but suitable for seasoning. When choosing, pay attention to the expiration date of the product. In St. Petersburg, 100 g of dried seasoning will cost 150 - 300 rubles depending on the manufacturer. Muscovites will pay 180-400 rubles for a similar package.

Fresh greens have a rich aroma, so sluggish and yellowed leaves are not taken. Among the species, it is better to stop at French tarragon. In Moscow, such greens are estimated at 100-450 rubles per 100 g, depending on the type. In St. Petersburg, the price for 100 g varies from 250 to 600 rubles.

What can be replaced in medicine and cooking?

Tarragon in sauces easily replaces mint, fennel and anise. Rosemary often acts as a substitute for it in dishes, but there will be no necessary piquancy. In canning, instead of tarragon sprigs, currant, cherry or horseradish leaves are used. They give the vegetables a crunch and give a delicate flavor. Cranberry or currant juice is added to olive oil. In this case, there is no spicy aroma.

Lemon balm, St. John's wort, hawthorn have a general strengthening effect, so these herbs are used to replace tarragon. Mint and chamomile normalize sleep. For the prevention of cardiovascular diseases, fennel, hops, anise, motherwort are used.

Tarragon is a plant with an interesting taste and aroma. It has been known since ancient times for its medicinal and culinary properties. There are several interesting facts about tarragon:

1. In Iceland, the grass is called fafnisgras, which translates as the grass of Fafnir, a dragon from Norse mythology.
2. The ancestors of modern Armenians rubbed the genitals with tarragon to maintain male strength.
3. Mongolia is called the birthplace of tarragon wormwood.
4. In Arab countries, it is used against snake bites.
5. In the old days, people chewed a branch of tarragon to freshen their breath.
6. If you chew a large amount of greens, your mouth will become numb and you will not feel a toothache.
7. The plant is used in perfumery to create fragrances.
8. Tarragon brush is used for grilled meat.
9. In Slovenia, it has become an ingredient in a sweet nut cake.
10. The spice is considered a substitute for salt, as it removes excess water and cleanses the intestines.

A plant with a bitter taste and a spicy smell has been popular since ancient times. Tarragon is widely used in medicine, perfumery, cooking and cosmetology. The spice does not have to be bought in the store, as tarragon grows at home.

Tarragon, one of the species of wormwood, resembles it only in appearance, since this plant, whose homeland is Mongolia and Eastern Siberia, is completely devoid of bitterness. Tarragon is known to us as tarragon, although among the people it is more often called dragoon-grass and stragon. The spicy aroma and piquant, slightly tart taste of tarragon, somewhat similar to anise, makes dishes and drinks fresh, bright and original.

Tarragon: medicinal properties and uses in medicine

Tarragon leaves contain a large amount of essential oil, which makes the plant so fragrant. The presence of carotene, ascorbic acid, a large amount of resins, tannins and B vitamins allow tarragon to take its rightful place among medicinal plants. Tarragon is famous for its anti-inflammatory, restorative and antiseptic effects on the body, so folk healers use it as an effective remedy for toothache and headaches, depression, insomnia, beriberi, diseases of the respiratory system and the female genital area. It should be remembered that fragrant, pleasant-tasting, the beneficial properties of which are used in the preparation of medicinal preparations, tinctures and ointments, should not be used by people suffering from stomach diseases, pregnant women and nursing mothers.

Spicy tarragon: culinary use

The French were the first to use tarragon in cooking when this spice was brought to Europe in the 17th century. It was French gourmets who invented recipes for dishes with tarragon, adding this herb to drinks, salads, serving it with meat, seafood and vegetables.

Now tarragon is used mainly as a seasoning, the aroma and taste of which are especially pronounced in combination with acidic foods - lemon juice, berries and fruits.

Tarragon stalks are indispensable in the preparation of marinades and pickles, they can be used to flavor salad dressings, vegetable oil, mayonnaises and sauces. In addition, tarragon is an excellent preservative that inhibits the growth of bacteria and allows you to preserve the taste and aroma of vegetables, mushrooms and fruits, so modern housewives use it in homemade preparations.

Fresh and dried tarragon leaves are served as a side dish for meat, fish, vegetable and egg dishes, added to broths, soups, okroshka and sauces, and pieces of meat or fish are rubbed with gruel from crushed leaves before marinating. In Ukraine, it is customary to add tarragon to cheeses and curdled milk, and in France, this spice is part of Dijon mustard. Tarragon is used to make delicious non-alcoholic drinks that were produced already in the Soviet years, its leaves give wines and liquors brightness and richness.

Subtleties in the use of tarragon

• Fresh tarragon should not be cooked as it acquires a bitter taste, so it is recommended to use it in salads or add to already.
• Dried tarragon leaves are put in soups and hot main dishes 5 minutes before they are ready.
• If you put a small sprig of tarragon in a bottle of wine vinegar, after a month the vinegar will become fragrant and slightly spicy.
• Very tasty vodka is infused on tarragon leaves - for this it is recommended to put a fresh or dry bunch of tarragon branches in a bottle for several weeks.
• By adding a pinch of dried or fresh tarragon with juniper berries to the bread dough, you can get a forest aroma of baking.
• Tarragon is harvested for the winter like dill and parsley, mixing finely chopped leaves with salt, after which the mixture is placed in jars and stored in a cool place.

Arab doctors believed that tarragon freshens breath, strengthens the immune system and eliminates apathy, so the use of this healthy spice in food will not hurt at any time of the year. Fragrant, savory dishes and drinks on our table make the diet more varied, cheer up, give strength and a new taste for life.

The Asteraceae family is represented in the home collections of flower growers and gardeners as an olive-green tall plant. tarragon (tarragon), blooming in August-September with pale yellow (most often) flowers. It is odorous and not odorous.

Aztec

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

Valkovsky

The matte leaves of Tarragon Walkowski have a slight aroma. This is a cold-resistant tarragon variety of Russian breeding. It is unpretentious and impregnable for diseases. The small, whitish flowers contain some essential oil, which is used in cooking and perfumery. From shoots to ripening in May - 2 months.

Important!Does not tolerate excess moisture.

Goodwin

One of the most famous odorous varieties of tarragon. With a height of one meter, it is distinguished by a large amount of green mass - more than 0.5 kg in the second year of vegetation. The bright smell has a bitter aftertaste. The leaves of this tarragon are seasoned with pickles and a variety of foods. Can be grown outdoors or in a pot on a windowsill.

Gribovsky

Tarragon Gribovsky has earned wide popularity due to its frost resistance and duration of growth in one place (up to 15 years). The long, pointed leaves on a meter long plant serve as a dark green backdrop for the small, whitish flowers. Use - classic for all varieties of odorous tarragon - seasoning for salads, pickles, meat and fish dishes.

Dobrynya

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

Did you know?Tarragon must be rejuvenated when dividing the bushes every 3 years.

Zhulebinsky Semko

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

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

King of Herbs

Blooms in summer. The height of the bush (up to 1.5 m) is similar to Tarragon Monarch and some other varieties. Like Tarragon Aztec, the strong aroma is dominated by aniseed aroma. The leaves contain substances that help preserve color, increase strength, and improve smell and taste in home-prepared foods. Helps cure many diseases.

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

Monarch

In an upright bush (from 0.8 to 1.5 m) a large number of stems. Tarragon leaves are narrow, bright emerald color. A whole year passes from sowing for seedlings to planting in a permanent place (from spring to spring). The fresh Monarch Tarragon greens are especially good in salads.

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

Emerald

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

Tarragon, which is known as tarragon, is a perennial shrub that has a pleasant herbaceous aroma and a sharp, spicy taste. This aster variety of plants clearly represents the Asteraceae family. Its genus is wormwood (hence the official name of the plant is tarragon wormwood), but, despite this, it is the only plant belonging to it that does not have bitterness.

Tarragon has a fairly powerful rhizome, which is good for propagating this spice (cuttings and seeds are used less often for this). The height of the plant reaches mainly 1 meter. And the stems, covered with narrow silver-green leaves, become woody as the bush matures. Pale yellow flowers are collected in a dense, narrow and paniculate inflorescence.

The culture prefers to grow on slopes and well-lit areas, although it takes root well in the shade and does not like waterlogging.

Where does it grow

It is difficult to name a place where tarragon is found. But it is believed that the birthplace of this spice is Mongolia and Eastern Siberia.

Since the 17th century, seasoning has been used in France. Until that time, this plant has been cultivated there, which has a very delicate pleasant taste and aroma, and is actively eaten. Russia (except the Urals) is a country where the spice grows, the characteristic feature of which is short leaves, a rougher smell and taste, as well as a lack of sweetness.

Tarragon plantation in France

plant photo

More fragrant tarragon the smell of varieties growing in Ukraine, the Urals and the Transcaucasus. In Mexico, tarragon has a sharp and spicy taste.

Chemical composition, nutritional value and calorie content

Tarragon contains many substances that are very beneficial for human health. It contains a significant amount of vitamins A, PP, C, B1 and B2. Important components of this spicy culture are carotene, alkaloids, flavonoids, coumarins and essential oils. Of the minerals in it can be found iron, magnesium, potassium, sodium, phosphorus, iodine and others. The beneficial properties of tarragon are represented by a significant amount of carbohydrates and protein. At the same time, its calorie content remains quite low - 25 kcal per 100 g of product.

Leaves and young shoots, which are rich in essential oils, make this plant respectful.

What else is it called?

It turns out that this plant has many names. Three of them - tarragon, tarragon and tarragon we already know. Other names of this culture also have the right to life - stragon, dragoon-grass, wormwood-tarragon, turgun. But no matter how many names he has, the type of grass is practically the same and the useful property of wormwood does not decrease from this.

Wormwood tarragon, tarragon, tarragon, etc.

Varieties of tarragon (tarragon)

Informally, tarragon is divided into two types:

• French - a plant with a pleasant delicate aroma and a slightly spicy note of taste is a medium-sized bush with a thin stem and small dark green leaves. Blooms well, but does not produce seeds;
• Russian - has a strong rich aroma and pale green flowers. Its stem and leaves are more massive than those of the French.

French tarragon

Russian tarragon

Each country has its own variety of this spicy culture. We practice the cultivation of several varieties, among which it should be noted:

• Gribovsky 31 - the main shoot and leaves, which have a bright green color with a strong aroma;
• Zhulebinsky Semko - variety of universal purpose, indicated for fresh and processed consumption. It can grow in one place up to 7 years. Frost resistant. It has a pleasant taste with a sharp zest and a pleasant aroma.

This spicy herb is called the "Queen of Greens" in Georgia. It was here that tarragon got its name "tarragon" or "tarragon", as people say about it. Its fresh leaves here have a delicate taste and resemble the taste of anise.

Useful and medicinal properties

Benefit tarragon has been known since ancient times. The ancient Greeks used it not only for cooking, but also for the treatment of toothache.

Arabs used tarragon to improve digestion, and Russian healers, calling tarragon dragoon-grass, treated eczema, scabies, and burns with it.

The healing abilities of tarragon are especially actively used in our time, since all the healing possibilities that it may have have been studied. Not to mention folk, this herb is widely used in official medicine for the production of drugs that heal wounds, relieve inflammation, soothe, tonic, tonic and diuretic directions. So its healing effect is obvious.

Absolutely not bitter, fragrant (may resemble anise or mint), with a spiciness, this spice has recently been actively used in cooking. Tarragon greens are added to snacks, salads, first courses, pickles, marinades, fermentations, etc.

Contraindications and harm to the body

Eating tarragon in moderation is undeniably beneficial to health. The harm of tarragon can be manifested by a large amount of its essential oil. In this regard, there is a certain contraindication to large doses of this spicy herb:

• may cause acute poisoning;
• in pregnant women - to provoke a miscarriage;
• will not be useful for those who suffer from gastritis or peptic ulcer.

plant application

Nowadays, this herb is used as a seasoning. it is added to soups, broths, sauces, wines, drinks, meat and fish are rubbed with leaves. It is believed that it would be better if this seasoning is added first at the beginning, and then at the end of cooking.

For therapeutic purposes, shoots and leaves of tarragon are used. there are also many examples of this.

In cooking

Tarragon and its taste in cooking is a topic that cannot be described in a few words. Nowadays it is widely used for cooking:

• conservation - added to marinades and pickles when harvesting cucumbers, mushrooms, tomatoes, eggplant, sauerkraut, pickled apples;
• salads - can be added to almost any of them, especially in the spring to prevent beriberi and strengthen immunity;
• first and second courses - usually used in dry form, especially for meat broths, vegetable hot dishes, cheeses, curdled milk, when cooking eggs;
• meat and sauces - especially suitable for game, poultry, lamb and white whale sauces;
• fish and seafood - both boiled and baked. In France, tarragon is used to produce vinegar, which is used in the preparation of fish instead of salt;
• flavoring of alcoholic beverages - a sprig of tarragon, put into vodka, liquor or wine, will give them a pleasant taste and aroma.

Fresh tarragon grass is not thermally processed, as it can give off bitterness in the dish. It is better to put fresh leaves in already cooked food. Dry seasoning can be used freely.

dry spice

fresh seasoning

But if you didn’t have tarragon when preparing the dish, then you can replace it with fennel or anise seeds.

In medicine

Tarragon is also actively used in medicine. It overcomes toothache and headache well (mainly the root part is used). The spice is also shown for depression, insomnia, lack of appetite. Tarragon will help improve digestion with heavy and fatty foods. The effectiveness of the plant in ailments of the respiratory organs has been proven.

It is believed that tarragon is useful to take instead of salt for patients with various kidney and urinary tract ailments. Tarragon works well as a diuretic.

This aromatic herb, which has antipyretic properties, deserves to be in the medicine cabinet at a time when cold pathologies are rampant. An infusion of tarragon has the power to restore efficiency, give energy.

As an aid, tarragon can be used for:

• inflammation of the lungs;
• tuberculosis;
• bronchitis;
• indigestion;
• vascular pathologies;
• depressive states;
• overwork;
• insomnia;
• loss of appetite, etc.

Estargon is part of many medicines

For healing, the medicinal properties of leaves and shoots (essential oil and fresh juice), as well as decoctions prepared from dry grass, are mainly used.

Healthy Recipe with varicose veins: mix a handful of dry tarragon leaves with 0.5 liters of yogurt, put in gauze and apply to the selected veins. Top with cling film and leave for half an hour.

In cosmetology

Tarragon properties:

• rejuvenate;
• moisturize;
• soften;
• tone up;
• disinfect the skin.

Tarragon (eng.) are widely used in cosmetology. Decoctions from it are used as lotions or added to various face and hair masks. Its healing effect works well in combination with green tea, olive oil, hercules, honey, milk and yogurt. In addition to the face, masks are made on the neck and décolleté.

Tarragon oil

How to dry and store tarragon?

In order for tarragon to retain its beneficial properties, you need to know how to properly prepare its raw materials. Tarragon is indicated for use fresh, dried and frozen. The stages of preparation and storage of it are as follows:

• gathering - fresh tarragon greens are collected along with flowers and buds when they begin to bloom (usually in August or September). But in the spring you can cut fresh leaves. Some herbalists allow harvesting plants throughout the summer, cutting it several times. At the same time, you need to know that all the greens are not cut off from the tarragon, but only the top. The remaining part of the stem should be approximately 15 cm. Freshly prepared raw materials can be stored for 7 days in the refrigerator. In addition, by cutting into small portions, tarragon can be frozen, while maintaining all its healing properties;
• billet - the medicinal properties of the tarragon leaf are especially valued. therefore, the cut parts of the plant are dried in bunches in a well-ventilated area, where they are not exposed to the sun. The roots are harvested in autumn. After washing well and cutting into circles, they are dried in the shade or in the sun. Do the same with seeds. When harvesting the roots, they take only a part of them so that the plant can develop further;
• storage - raw materials can be put into linen bags or glass containers and hidden from dampness and light. Due to the high content of essential oils, such preparations are stored separately from other medicinal plants.

Recipes

Tea

A few sprigs of chopped fresh tarragon grass pour 2 tbsp. boiling water and leave for 15 minutes. Then strain.

You can drink, if weak, 1-2 cups a day. Tarragon leaves can also be simply added to black or green tea.

Salad with grapes and cheese

• Grapes (kishmysh) - 150 g;
• purple onion - 1 pc.;
• olive oil - 4 tbsp. l.;
• ground black pepper;
• salt - a pinch;
• green lettuce leaves - 1 bunch;
• hard cheese - 100 g;
• vinegar - 1 tbsp. l.;
• fresh tarragon - 20 g

Onion cut into half rings and pour vinegar. Finely chop lettuce and tarragon leaves. Cut each grape in half. Grate hard cheese on a fine grater. Combine everything, add olive oil, then gently mix and salt.

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 courses

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

1. Tarragon grass is a fragrant spice that is used in cooking for cooking first and second courses, salads, preserves and drinks.
2. In cooking, fresh or dried tarragon is used.
3. Properly store the harvested crop in the refrigerator, cupboard or freezer.