Tarragon – a perennial herbaceous plant of the aster family, also known as tarhun. Its leaves have a bright aroma and taste reminiscent of a mint and anise mixture, making it a popular ingredient in cuisine and folk medicine.
In the culinary world, tarragon is widely used in dishes of Caucasian and Arab cuisines: added to fillings, meat and fish dishes, vegetables, rice, pilaf, and okroshka. It is also used when preparing sauces, mayonnaises, green oil, as well as in traditional drinks such as "tarhun" – a refreshing lemonade, and in liqueurs and wines.
In folk medicine, tarragon is considered beneficial: it helps prevent scurvy, expel worms, reduce swelling and inflammation, and strengthen the immune system. For storage, it is best to keep the leaves in the refrigerator in a bag or paper; their shelf life is up to five days.
