TARRAGON

Tarragon – a perennial aromatic plant from the mugwort family, forming an upright bush up to 1.5 m high with numerous stems and narrow leaves. Its leaves have a pronounced aroma of essential oils, giving the plant a piquant taste with a slight bitterness.

Tarragon is valued not only as a culinary spice but also for its rich chemical composition: a high level of vitamin C, carotene, rutin, and essential oils makes it beneficial for health. In traditional medicine, the plant is used as a treatment for scurvy, aiding digestion and appetite, and also for vitamin deficiencies. Additionally, it can normalize the menstrual cycle and enhance potency.

For growing Tarragon, open areas with well-prepared soil and sufficient fertilization are preferred; the plant does not tolerate overly wet soil. Seeds are usually sown for seedlings in February–March, and after 15–20 days, seedlings appear. Seedlings are planted out in May at a 30 × 70 cm spacing, where they quickly establish themselves and withstand low temperatures. During the season, 3–4 cuttings are recommended; the bush can grow for 8–10 years without replanting.

In cooking, tarragon leaves and stems are used in salads, as a spicy seasoning for meat dishes, sauces, marinades, and pickling vegetables. They are also suitable for sauerkraut and other fermented products. Due to its cold hardiness and ability to survive winter, Tarragon is a popular choice for both home and commercial gardens.