Tarragon – a perennial cold-hardy plant up to 1.5 m tall, which forms branched bushes and grows excellently in open ground. Its leaves have a strong aroma and a slightly bitter taste, making them a valuable ingredient for seasoning dishes.
When harvesting greenery in the second year after planting, you can cut young twigs 8–10 cm tall and dry them in the shade. During the season, usually not less than two to three cuttings are carried out, each of which is used as a spice for salads, pickling cucumbers, canning vegetables, and seasoning sauces.
Tarragon is widely used in cooking: it complements omelets, various sauces, vegetable salads, ham with apples, steaks, beef cutlets, cauliflower, and zucchini. Due to substances contained in the leaves, tarragon is a good preservative: it suppresses the growth of lactic acid bacteria, preserves the product's color, enhances firmness, and improves the taste of vegetables during pickling, salting, and fermentation.
