Raduga – a perennial aromatic medicinal herb that reaches a height of 58 to 80 cm. The stems are erect, while the leaves are small, oblong-oval with serrated edges and light green in color. They possess a fragrant aroma and a slightly bitter taste, making them a valuable ingredient for seasoning dishes.
The flowers are small, pink-lilac, gathered in a loose panicle. The flowering period begins in the second year of growth. Inside the inflorescences are essential oils, tannins, as well as vitamin C and trace elements – iron, molybdenum, selenium.
Raduga is widely used as a flavorful additive to meat and vegetable dishes, salads, and tea. Dried inflorescences are used for pickling and salting mushrooms, vegetables, as well as for flavoring beverages, confectionery, and vegetable oil. Fresh leaves and young shoots are suitable for making pizza, pickling cucumbers and tomatoes. Medicinal properties include a calming effect, stimulation of digestion, relief of bronchitis, pain relief, and antiseptic effect.
The variety is distinguished by disease resistance, drought resistance, and winter hardiness, which makes it convenient for growing in various climatic conditions.
