Growing tarragon for the traditional drink "Tarragon"

Few people know that tarragon, or tarragon, belongs to the genus Artemisia. This explains its slightly bitter taste and similar appearance. This herbaceous plant is used not only in the production of the well-known carbonated drink, but also as a seasoning for meat dishes, as well as in canning and pickling. Tarragon is an easy-to-care-for plant, preferring dry conditions, and thrives in fields and gravel beds. Thanks to its root system, tarragon is resistant to pests and diseases. The only thing it does not tolerate is excess moisture.

Characteristics of tarragon

Tarragon is a low plant, up to 150 centimeters tall, with green, thin, pointed leaves and a straight stem. Its flavor is tangy, bitter, spicy, and aromatic. Tarragon has many varieties, and its uses are also widespread. It is known to be used in:

• salads;
• meat dishes;
• for fish, poultry;
• various cereals;
• in the production of green oil, flavored olive oil.

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Tarragon is added to cucumbers, tomatoes, and mushrooms when preserving. It adds a particularly piquant flavor to sauerkraut. In our country, this herb gained popularity thanks to the well-known carbonated drink "Tarragon."

This plant has also found use in folk medicine as an anthelmintic and decongestant, as an additive to creams and various cosmetics.

Agricultural technology

Tarragon loves full sun, but will also thrive in a spot with some shade in the middle of the day.

Methods of propagation of tarragon:

• seeds;
• cuttings;
• by dividing the bush into several new ones;
• root suckers.

The most preferred methods are dividing by root suckers and dividing the bush. For this, select a two- to three-year-old plant in early spring, separate several suckers, and plant them in moist soil in a 50x50 cm pattern. Shade the new shoots until they establish a strong, independent root system.

Propagation by seed is a complex process, as tarragon is rarely propagated this way, yet it is the most popular due to its availability. This is because tarragon may not bloom every year, and the quality of the seeds is often unsuitable for propagation.

Tarragon is not picky about soil, but it is better to use one with neutral acidity:

1. To begin, holes are made in the container and drainage is provided using pebbles to remove excess moisture.
2. Sowing is carried out on the surface of the soil without covering with film, since excess moisture only harms this plant.
3. You can also add special compounds to the soil to absorb excess moisture.
4. There is no need to water the plant.
5. It is best to place the seedlings in a sunny place.
6. As soon as one or two leaves appear, tarragon is replanted.

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Plant the seedlings in the ground in the second half of April, in moist soil, without covering. Since tarragon is essentially a weed, it doesn't need weeding. It will eliminate all the weeds on its own. Water sparingly, only during dry periods. Tarragon's root system is quite robust and will "fight" any problems on its own.

Such a strong rhizome is a plus for the plant, but it can become a problem for the gardener:

1. Over time, tarragon will grow and can “choke out” other plants.
2. It's not difficult to combat this problem: you just need to restrict growth using artificial barriers, such as boards or slate.
3. It is possible to initially plant tarragon in boxes.

Tarragon is typically harvested at the very beginning of flowering, which occurs in August. The fruits ripen in October. This herbaceous plant is most beneficial during the first three years of growth, although it can remain in one location for up to ten years. Experienced gardeners recommend replanting the plant every five years.

To avoid damaging the plant when pruning, it's recommended to leave the stem at least 12 centimeters above ground level. Tarragon grows back quickly, so pruning can be done several times throughout the summer.

How to cook Tarragon

So, tarragon is a very useful, undemanding herbaceous plant. It's resistant to diseases and pests, grows in a variety of conditions, even indoors, and tolerates only one thing: excessive watering and shade. Rich in essential oils and vitamins, tarragon is widely used in cooking, medicine, and cosmetology.

Tarkhun is a well-known and beloved drink from childhood. At the factory, during Soviet times, it was made from:

• water;
• Sahara;
• tarragon extract;
• citric acid.

Nowadays, everything has changed and, in order to save money, grass is often replaced with dyes and flavorings.

Mix the resulting mixture in a blender with half a glass of water, the juice of one lemon, and sugar. Blend until smooth. Strain and squeeze the resulting concentrate. Dilute the juice with water in a 1:4 ratio, add a little more sugar to taste, and ice—and you're ready to go! Enjoy a delicious, refreshing, and most importantly, healthy drink that requires little effort.

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Tarragon leaves are rich in essential oils, vitamin C, and carotene, making them even more beneficial. In cooking, tarragon is used to stimulate appetite, as it increases gastric juice production and normalizes the function of the endocrine glands.