Tarragon – a perennial herbaceous plant up to 1.5 m tall, usually reaching about one meter in height. Leaves are dark green, narrow, and possess a characteristic aroma reminiscent of anise. Flowering occurs in June–August in small yellow-green inflorescences.
Tarragon is valued as the "king among spices" thanks to its rich taste and high content of essential oils and vitamins. In cooking, it is used fresh or dried: as a seasoning for meat, fish, eggs, dairy products; in salads, marinades, cheesemaking, mustards, and the traditional drink "tarhun." Dried leaves are added to borscht, okroshka, uka, as well as dishes made from liver, heart, and tongue.
In addition to gastronomic properties, tarragon has medicinal qualities: its essential components contribute to strengthening blood vessels, improving digestion, and have an antimicrobial effect, inhibiting the growth of lactic acid bacteria. This makes the plant useful in home preserves, where it helps preserve the color and taste of products.
