Smaragd

Tarragon «SMARAGD» – a perennial herbaceous plant growing from 70 to 150 cm in height, suitable for open areas with loose and fertile soils. The vegetative period lasts approximately 150–160 days, with mass flowering occurring in the second decade of July, when the maximum essential oil content accumulates – up to 0.61% of the raw mass. The main component of this oil is methyl chavicol, making up about 91%. Due to these properties, tarragon is well-suited for cultivation under drought-resistant conditions.

In cuisine, «SMARAGD» is valued as a spice and flavoring agent. Its leaves can be used fresh or dried, adding a piquant taste to meat, fish, and game dishes, as well as in salads, soups, and rice. In beverages, the plant is known as sorrel, and in cooking, it is often used for pickling cucumbers, tomatoes, and mushrooms, as well as an additive for sauerkraut and pickled apples. Tarragon is also used in the flavoring of mayonnaise and vinegar.

The benefits of tarragon go beyond its aroma: the extract stimulates bile production, while flavonoids relax the smooth muscles of the bile ducts, facilitating the flow of bile into the duodenum. This makes the plant beneficial for digestion. Growing «SMARAGD» is fairly simple and does not require special skills – it can be propagated both by seed and by dividing the bush.