The famous tarragon: everything about growing tarragon

The famous tarragon: everything about growing tarragon

Tarragon is a spicy aromatic plant that is not very common in Russia, but extremely popular in the world. It is widely used in cooking and traditional medicine. The culture is unpretentious; even a not particularly experienced gardener can get a harvest.

Description of tarragon

Tarragon, known to professional botanists as tarragon wormwood, and to most Russians as tarragon, is a perennial herbaceous bushy plant. It is widely used in traditional medicine and in cooking. In nature, tarragon is most often found in Eastern Europe and Asia up to Mongolia and India. It is one of the closest relatives of the familiar wormwood, but its leaves are completely devoid of its characteristic bitterness. Rather, their inherent taste is reminiscent of anise.

In nature, tarragon successfully adapts to not always favorable climatic and weather conditions.

Russia got acquainted with tarragon relatively recently, in the 17th century, after the entry into its structure of the Transcaucasian states - Armenia, Georgia, Azerbaijan. Until now, this spice is an integral part of the Caucasian cuisine. The local name tarragon also came from there. In Russia, he received a number of nicknames - dragon, snake, stragun. The fact is that the rhizome of the plant, in fact, somewhat resembles this fabulous monster in shape.

The average height of the tarragon bush is 1.2–1.5 m. The leaves are narrow, lanceolate, with an even edge and a sharply pointed tip. Depending on the variety, their color varies from salad to rich dark green. Flowering is long, lasts from early July to September. The flowers are small, spherical, collected in inflorescences in the form of a basket or panicle. Their yellowish-white hue gradually changes to pinkish or pale red. Then the seeds ripen. The seeds in them are very small.

Tarragon bushes are not too tall, but without the supervision of a gardener, they can quickly spread throughout the site.

Tarragon rhizome is very powerful, developed, woody. Stems are few, erect, yellowish-brown in color. They begin to branch closer to the top.

During the first season after planting in the ground, seedlings or seeds of tarragon are not disturbed. The harvest begins to be cut only in the second year, since the first plant spends on the formation of the root system.

Tarragon blooms very modestly

Benefit for health

The characteristic spicy flavor of the leaves is due to the presence in a high concentration of essential oils, resins, flavonoids and alkaloids. Tarragon is also rich in carotenoids, tannins, vitamins B and C, phosphorus, potassium, magnesium, selenium, sodium and iron.

Tarragon leaves are long and narrow, with an even edge

Vitamin C makes tarragon essential for strengthening the immune system. It can be included in the diet for spring vitamin deficiency or for recovery in the postoperative period. The positive effect of tarragon on the strengthening of connective tissues has been scientifically proven. It stimulates the production of collagen and elastin, respectively, is indispensable for joint diseases. In addition, greens normalizes the activity of the gastrointestinal tract, stimulates the work of the endocrine glands, and helps to fight the symptoms of pulmonary diseases. The alkaloids contained in the spice are an effective remedy for fighting parasites. They are also useful for improving blood composition.

Nutritionists recommend that you definitely include tarragon in the diet for those who follow a salt-free diet. It is also indicated for high blood pressure and kidney problems, and for women with cycle disorders. Tarragon is also useful for improving appetite.

Tarragon may well replace salt

There are also contraindications. Greens should not be used for epilepsy, diseases of the gastrointestinal tract in the acute stage (especially with ulcers and gastritis), women at any stage of pregnancy. If you eat tarragon immoderately, nausea, bouts of vomiting are very likely, in especially severe cases, even convulsions and loss of consciousness are possible.

Tarragon-flavored oil is extremely popular in French cuisine.

The spice is also in demand in cooking. In home canning, it is used by adding it to pickles for cucumbers and tomatoes, to sauerkraut. In Mediterranean countries, tarragon-infused oil and vinegar are popular. Greens are found in many sauces. You can also prepare a refreshing tonic drink from tarragon. The taste of sparkling water Tarhun is probably familiar to many from childhood.

The refreshing and tasty drink Tarhun, familiar to many from childhood, is easy to prepare at home.

Video: how to make Tarhun drink at home

Tarragon essential oil is widely used in aromatherapy and cosmetology. In the first case, it is believed that its aroma has the property of soothing, relieving from causeless anxiety and depression, and normalizing the state of mind after a nervous breakdown. Masks with tarragon oil tone the skin, improve the color and even out the complexion, smooth out fine wrinkles.

Video: a description of tarragon and its health benefits

Common varieties

Tarragon is popular with breeders. Therefore, there are many varieties bred by domestic and foreign experts:

  • Valkovsky. One of the oldest varieties known in Russia. The leaves are dull, the aroma is not too pronounced. The variety is early ripening, less than a month passes from the moment of emergence of seedlings in the second season to the first harvest. It is valued for its frost resistance, it rarely suffers from diseases. It has a very negative attitude to waterlogging of the soil;
  • Gribovsky. Leaves of intense emerald color, with a pronounced aroma, very delicate. Differs in cold resistance. It can be grown on the same bed without compromising taste for up to 15 years. The greens can be cut off after 1.5 months, then after another 3-4 weeks;
  • Dobrynya. Low (up to 1 m) plant. Greens are distinguished by a high content of carotenoids and vitamin C. It tolerates frost and prolonged drought well. The first time the greens are cut after 30 days, the second - after another 3 months. In one place, the variety can be grown for up to 10 years;
  • Zhulebinsky Semko. It stands out for its very high frost resistance. The bush is multi-stemmed, 0.6–1.5 m high. The lower part of the stems quickly coarsens and loses leaves. The aroma is characteristic, aniseed, greens are characterized by a sweetish aftertaste. The crop is cut at monthly intervals. It grows on one bed for 5–7 years;
  • The king of herbs. The height of the densely leafy semi-shrub is 1–1.2 m. The greenery has a pronounced anise aroma. Leaves are matte. The variety is cold hardy, but does not tolerate drought very well. The first time the greens are cut after 40 days, then only after 2.5-3 months. Harvest - about 4 kg / m²;
  • Goodwin. One of the most common varieties. A semi-shrub about 1.15 m high, densely leafy. Suitable for growing at home. The leaves taste bitter. Differs in high productivity - each bush gives about 0.5-0.6 kg of green mass. The first time the crop is cut in a month, then after 130 days;
  • Monarch. The height of a powerful highly branching plant is about 1.5 m. The leaves are bright emerald. The variety is characterized by good frost resistance. The taste is spicy and refreshing. The plant aroma is retained after drying. The first cut - in a month or even a little earlier, 135 passes before the second;
  • Smagard. One of the smallest varieties (about 0.7–0.8 m). Stems are erect, densely leafy. The aroma of the greenery is very pleasant and refreshing. Differs in frost resistance and drought resistance. Used in landscape design. Productivity - up to 4 kg / m²;
  • French. The culinary experts are recognized as one of the best varieties, the greens are very aromatic. It is also valued for its high yield (0.5–0.7 kg of greens per plant) and innate immunity to diseases. It is used not only in cooking, but also in landscape design. Snow-white flowers contrast effectively with dark green leaves;
  • Aztec. Slightly ennobled by breeders Mexican variety of tarragon. Shrub up to 1.5 m high, intensively branching, densely leafy. Anise aroma, strongly pronounced. In one and the same place, without losing the quality of greenery, it can be grown for no more than 7 years;
  • Gribovchanin. A very compact dwarf shrub up to 0.8 m high. It is distinguished by flowers of a pale pink hue. The leaves do not lose their tenderness and juiciness for a long time. Productivity - up to 0.6 kg of greens from an adult plant. A month passes before the first cut, and 120 days until the second. One-time harvest - 3 kg / m²;
  • Grassy. The bush is almost spherical (0.85 m in diameter with a height of 1–1.1 m). Stems are erect. The leaves are distinguished by a high content of essential oils, they do not lose their juiciness for a long time. The flowers are bright yellow.

Photo gallery: varieties of tarragon popular among Russian gardeners

Suitable conditions for growing tarragon

Tarragon is not particularly demanding on the conditions of detention. In one and the same place, the crop can be grown up to 12-15 years, but practice shows that after 4-5 years it is better to change the bed. Otherwise, the greens lose their inherent taste and aroma, the stems become woody, the leaves become tough.

It is advisable to give the plant a sunny place or an area in partial shade. In the shade, it will not die either, but the aroma will not be pronounced. Almost any soil suits him, with the exception of acidified and swampy. In nature, culture calmly survives on almost bare stones in the steppes. If the groundwater comes close to the surface, the tarragon is planted in ridges about 50 cm high. Otherwise, the rhizomes can rot. For the same reason, it is undesirable to place plantings in lowlands.

It is advisable to plant tarragon in a garden bed well warmed by the sun, only in this case the concentration of essential oils in the leaves will be maximum

Sand or rotted sawdust must be added to heavy soil. Dolomite flour, sifted wood ash, crushed chalk or powdered eggshell will help neutralize excess acidity. The ideal option is loose but fertile loam.

Dolomite flour is a natural soil deoxidizer, if the dosage is observed, the agent has no side effects

The plant is bushy, with sprawling rhizomes, therefore, when planting, at least 50 cm is left between the bushes. The same interval is maintained between the rows of plantings.

Since autumn, the garden bed has been dug to a depth of one shovel bayonet. Fertilizers include humus or rotted compost, Nitrofoska, Azofoska or other complex mineral fertilizers (10-15 g / m²). Fresh manure and excess nitrogen fertilizers are strictly prohibited. Tarragon has the ability to accumulate nitrates. In the spring, the substrate will need to be thoroughly loosened again.

Azofoska is a complex nitrogen-potassium-phosphorus fertilizer, you must strictly follow the dosage recommended by the manufacturer: its excess is harmful to tarragon

Good precursors for tarragon are any legumes and green manure plants that saturate the soil with nitrogen. It develops poorly in the place where chicory, Jerusalem artichoke and green salad grew.

Jerusalem artichoke and tarragon get along with difficulty

Planting seedlings and tarragon seeds

Most often, tarragon is planted with seedlings. But no one forbids sowing seeds in the garden. They are very small in tarragon, so you need to try to sow them as evenly as possible. The time is chosen so that the probability of recurrent spring frosts is minimal. In most of Russia, tarragon is sown in late May or early June, in warm southern regions - in the second half of April.

Before planting, the seeds are soaked for 10-12 hours in a solution of Epin, Zircon, Heteroauxin, and another biostimulator. Those that float to the surface can be thrown away. Then the seeds must be dried.

Epin, like other biostimulants, has a positive effect on seed germination

Tarragon is sown into grooves located at a distance of about 0.5 m from each other. First, they must be well spilled with water and allowed to soak. From above, the planting is not covered with soil, otherwise the germination rate is sharply reduced.

Seeds germinate unevenly, after 15-25 days. During the first summer, it is advisable to protect the seedlings from direct sunlight. To do this, a canopy is erected over the garden bed from any white covering material. When they grow up to 4–5 cm in height, the seedlings are thinned out, leaving the most powerful and developed ones. The interval between them is at least 30 cm (optimally 50 cm).

When thinning, the plants are not pulled out, but carefully cut with scissors.

Tarragon seeds sprout uncommonly, you will have to wait long enough

Further care of the plantings during the season consists in moderate watering (best of all from a spray bottle), top dressing (about once a month, with organic fertilizers), careful loosening and regular weeding of the beds. For the winter, it is advisable to insure and protect the plants from possible severe frosts.

Outdoor plant care

Tarragon agrotechnics is not particularly difficult. Weed it only in the first season after landing in the ground. Then the rhizomes of the plants are tightly intertwined, preventing the weeds from breaking through. They develop quite quickly and can soon crawl to neighboring beds, drowning out other crops. To avoid this, the area with tarragon is surrounded by slate sheets along the perimeter, digging them into a depth of 20-25 cm.

Another option for protecting neighboring ridges is to place each bush in an old bucket without a bottom when planting.


Too frequent watering of tarragon is completely unnecessary, even in the heat. From this, the roots can rot, and the taste of the greens can deteriorate significantly. Enough once every 12-15 days. It is advisable to water the plants with sprinkling, evenly soaking the soil to a depth of about 40 cm. And if the summer is cool and rainy, tarragon can do with natural precipitation. You need to be especially careful with watering if the tarragon is planted in the shade. After each procedure, after about half an hour, it is advisable to loosen the substrate in the aisles.

Top dressing

If the bed has been prepared properly, fertilizers are applied only from the second year of being in the open field. In early spring, before the tarragon starts to grow, a mixture of 25 g of simple superphosphate, 15 g of potassium sulfate and 10 g of carbamide is scattered over the garden. Then the fertilizer is sprinkled with a thin layer of fertile soil. In this case, you need to act carefully so as not to damage the emerging sprouts.

In the future, mineral fertilizers with nitrogen content are not applied. An excess of this macronutrient negatively affects the taste of greens, nitrates accumulate in the leaves. After each cut, the plants can be fed with natural organic matter. To do this, fresh cow dung, bird droppings, nettle or dandelion leaves are infused in a container under a closed lid for 3-4 days (any weeds from the garden can be used as raw materials). Before use, the product is filtered and diluted with water in a ratio of 1:15 (for droppings) or 1: 8 (for everything else). Any store-bought fertilizers based on vermicompost and wood ash infusion are also suitable. The latter is a natural source of potassium and phosphorus, so in autumn you can add it dry under the roots of adult plants (about a handful on a bush).

Nettle infusion - a natural source of phosphorus and potassium

Preparing for winter

Tarragon has a high frost resistance, up to -35 ° С. Adult plants without additional shelter successfully winter in the Urals, Siberia and the Far East. But it is advisable to cover the seedlings transplanted this year with fallen leaves, sawdust, straw, needles, peat chips or humus, cover them with spruce branches, creating a layer 8–10 cm thick. Beforehand, all the stems must be cut to the soil level, and the roots must be carefully dug in.

Growing tarragon at home

Tarragon bushes do not differ in large dimensions, so this culture can be grown at home. As a rule, the height of the bush in this case does not exceed 0.5 m. If you can get a cutting, you can root it, but it is much easier to get seeds from the store. The productive life of a plant in captivity is 3-4 years. The best time to plant is early spring.

The dimensions of the tarragon bush allow you to grow it in a pot on a windowsill

The seeds are very small, so it is advisable to mix them with sand before planting. Tarragon is planted in small pots filled with universal soil for seedlings or a mixture of turf soil with coarse river sand or peat chips (3: 1). A very fertile substrate for the culture is even harmful - at the same time, the green mass is intensively built up, but the content of essential oils in the leaves decreases. After planting, the soil is well watered. The water will pull the seeds to the required depth.

Tarragon seeds, to make them easier to plant, are mixed with sand

At the bottom of the pot, a layer of expanded clay or other drainage material is required. On top of the container, put on plastic bags or cover with glass. Until germination, they are kept in a dark place at a temperature of 16-18 ° C.

To improve germination, seeds can be soaked in water at room temperature for 2-3 days. It will need to be changed daily.

Tarragon loves sunlight, but it is advisable to shade it from direct rays so that burns do not appear on the leaves. An oriental window sill is well suited for a pot. The optimal daylight hours are 10-12 hours. In autumn, winter and early spring additional lighting may be needed. For this, both conventional luminescent and special phytolamps are suitable. In summer, the pot can be taken out to the loggia or glazed balcony.

Tarragon for the summer can be put on a balcony or veranda

Most varieties do not tolerate heat very well, the leaves often wither. The optimum temperature is 18–20 ° С. The soil is watered only after the top layer dries out 2-3 cm in depth.

Tarragon is fed in early spring and mid-autumn. Any universal complex fertilizer for garden crops with a low nitrogen content is suitable. The concentration of the agent in comparison with the recommended by the manufacturer is halved.

Reproduction methods

Tarragon reproduces both generatively and vegetatively. The first is resorted to if it is necessary to radically rejuvenate the planting. The second helps to resettle the culture on the site, to transfer it to a new place. It is much less time consuming and allows you to harvest faster.

Dividing the bush

The method is suitable for plants aged 3-4 years and older. As soon as the soil warms up enough, the bush is dug out of the ground and divided into several parts so that each one has 2-3 growth buds. It is advisable to untwist the roots by hand, and resort to the help of scissors and a knife as a last resort.

The roots are easier to unravel if they are soaked in water for several hours.

When dividing the tarragon bush, use scissors only as a last resort.

Parts of the plant are immediately planted in a new location and watered moderately. The first 2-3 weeks it is desirable to protect them from direct sunlight. Practice shows that tarragon takes root faster if the existing stems are cut in half. This reduces the evaporation area.

You can plant not even a part of the bush, but a piece of rhizome 7-10 cm long. They are placed horizontally in the soil, pre-soaked in any biostimulator for 2-3 hours. Before planting, the sections must be sprinkled with crushed chalk, activated carbon, sifted wood ash.


Tarragon stalk - the upper part of the shoot is about 12-15 cm long. Cut them closer to the middle of summer, in late June - early July. By this time, the donor bush has time to add in growth enough so as not to get stress.

Tarragon cuttings are cut in the middle of summer

The cut is made at an angle of 40–45 °. The leaves on the lower third of the cutting are cut off. Then it is soaked for 6-8 hours in a solution of any biostimulant. You can also use aloe juice, succinic acid, and even honey. Cuttings are planted in pots, a greenhouse, a greenhouse, or immediately to a permanent place. In the latter case, before rooting, they are covered with cut plastic bottles or glass caps. The optimum temperature for the development of tarragon is 18–20 ° C, so the plantings will have to be regularly ventilated.

A homemade greenhouse helps tarragon cuttings to root faster, but it needs to be ventilated regularly.

Rooting usually takes 2-3 weeks. After another 10-15 days, young plants form 1-2 new shoots. After this time, they can be moved from the greenhouse or greenhouse to a permanent place. Cuttings are removed from the ground along with a lump of soil, trying to injure the roots as little as possible.

Practice shows that if tarragon is propagated for a long time in any vegetative way, it loses its ability to bloom. The taste and aroma of greens are not lost at the same time.

It looks like propagation by cuttings by cuttings. One of the stems is bent, cut from below and pinned to the ground by the middle, filling this place with humus. During the summer, abundant watering is required. By next spring, roots should appear in this place. In May, the cuttings can be separated from the mother bush and transferred to a permanent place.

Layering propagation is practiced for a wide variety of horticultural crops.

Germinating seeds

The seedling method of growing tarragon is quite laborious, but it is he who is most often practiced in Russia. The seeds can be harvested by yourself or purchased from the store. They retain their germination capacity for 3-4 years. Tarragon is sown for seedlings in mid or late March.

It is worth noting that with long-term cultivation from its own seeds, the culture gradually degenerates, so it is advisable to update the planting material from time to time.

Tarragon seeds germinate for a long time, even if pre-planting is carried out

Planting process:

  1. The seeds are soaked for 10-12 hours in a solution of any biostimulant (to improve germination) or a pale pink solution of potassium permanganate (for disinfection). To prevent fungal diseases, they are etched for 15–20 minutes in any fungicide of biological origin (Bayleton, Alirin-B, Baikal-EM). Then the seeds need to be dried.
  2. A shallow container is filled with a mixture of turf and peat or sand (3: 1). The soil is moderately moistened and leveled. The seeds are sown, after mixing them with fine sand, in shallow grooves. Then the plantings are watered again. From above, the seeds are not covered with anything.
  3. The containers are covered with glass or plastic wrap and kept in the dark at a temperature of 16-18 ° C until germination appears. As it dries, the soil is moistened with a spray bottle, the greenhouse is regularly opened for 5-10 minutes, getting rid of the accumulated condensate.
  4. When shoots appear (you will have to wait at least 2 weeks), the shelter is removed, the container is transferred to the best lit place in the apartment. Seedlings are watered very sparingly.
  5. After about a month, the seedlings dive (the plants should already have at least two true leaves). The distance between them is 7-10 cm.
  6. In early June, the seedlings can be transferred to a permanent place. About a week before that, it needs to be fed by spraying with a solution of any nitrogen-containing fertilizer (1-2 g per 1 liter of water). Immediately after planting, it is advisable to tie the seedlings to supports of suitable thickness. The stems of young tarragon plants are rather thin and break easily.

Growing tarragon seedlings is a rather laborious way, but you can get a harvest faster

Diseases and pests

The high concentration of essential oils and alkaloids in tarragon leaves effectively repels many pests from plants. They practically do not suffer from diseases, possessing high immunity by nature.

The exception is leaf rust. The front side is covered with pinkish swellings, the wrong side is tightened with a continuous layer of saffron-colored fleecy bloom. Gradually, it thickens and darkens, the affected leaves dry and fall off. The spread of the disease is facilitated by overfeeding of plants with nitrogen and excessive thickening of the plantings.

Leaf rust is a common fungal disease

For prophylaxis, seeds are etched in a solution of any fungicide of biological origin for 15–20 minutes. During the season, the soil in the garden bed is dusted with crushed chalk sifted with wood ash.

If the disease is noticed on time, it is quite possible to cope with it with folk remedies - laundry soap foam, soda ash diluted with water, a bright pink solution of potassium permanganate, diluted kefir or serum with the addition of iodine (10 drops per 10 liters) will do. In the absence of an effect, any fungicides are used: old time-tested agents (copper sulfate, Bordeaux liquid) or modern copper-containing preparations (Skor, Horus, Tsineb, Raek, Topaz).

Of the pests, aphids and wireworms (click beetle larva) can cause the greatest harm to tarragon plantings. Aphids feed on plant sap and are distinguished by their rare omnivorous nature. It clings to the tops of the shoots, young leaves, flower buds with whole colonies. The affected parts of the plant turn yellow, then discolor and dry out.

Aphids cling to plant tops with whole colonies

The pest really does not like pungent odors, therefore, for prevention, marigolds, nasturtiums, lavender can be planted next to tarragon. Infusions of onion and garlic arrows, tomato tops, orange peels, dried tobacco leaves effectively scare off aphids. They will also help get rid of the pest, if it has not yet multiplied en masse. Only the frequency of treatments will have to be increased from once every 12-15 days to 2-3 times a day. In the absence of the desired result, any general action insecticides are used - Inta-Vir, Iskra-Bio, Admiral, Calypso, Konfidor-Maxi.

The wireworm gnaws at the roots of plants, they quickly dry out and die. For prophylaxis, leaf mustard, beans, other green manure plants can be planted in the aisles, the garden bed can be powdered with tobacco dust. Traps also give a good effect - containers dug into the ground, filled with pieces of raw potatoes, carrots, beets. In the event of a mass invasion of a pest, the drugs Provotox, Bazudin, Pochin are used.

The wireworm gnaws at the roots of plants, leading them to death

Harvesting and storage

The crop is cut exclusively in dry weather. But if tarragon rhizomes are harvested, it does not matter. Anyway, you will have to wash and cut them before drying.

The crop can be cut 2-3 times during the growing season. For a bush, such a procedure is even useful - it begins to branch more intensively, it becomes fluffier. The stems are not cut to the ground, leaving stumps 10–12 cm high. Fresh leaves can be stored for 10–15 weeks in the refrigerator, in a special compartment for fruits and vegetables, wrapped in plastic wrap.

In the first year after planting seedlings in the ground, it is advisable not to disturb the bush and let it calmly build up the green mass. In addition, the leaves of young tarragon are not so fragrant.

Dried tarragon can be stored in proper conditions for 1.5-2 years

Tarragon greens for drying and treatment are best cut either just before flowering or during fruiting. During these periods, the concentration of essential oils in the leaves is maximum. But it should be remembered that already in August the plant begins to prepare for wintering and it is undesirable to disturb it.

The stems are dried in a place protected from direct sunlight, at a temperature not exceeding 35 ° C. Good ventilation is essential. The process takes a little time, the moisture in the greenery is only 5–7%. Then the leaves are separated from the stems (they should become brittle), ground into powder (by hand or in a coffee grinder), poured into glass containers with a hermetically sealed lid, linen or paper bags. Store them in a dry, dark, cool place. It is important not to overdry the greens - they must retain their natural color. Useful properties and aroma are preserved for 1.5-2 years.

Dry any greens where direct sunlight does not fall on them

After the crop is harvested for the first time during the season, experienced gardeners recommend cutting off the remaining stems completely and watering the garden abundantly. In this case, the greens will quickly grow back. The leaves will be slightly smaller than before, but this will not affect the taste and aroma in any way.

There are other ways to store tarragon:

  • salting. Greens are washed, dried, chopped finely, covered with salt in a ratio of 5: 1. Then they are laid out in sterilized jars, tamping well. Store in the cold, under plastic lids;
  • freezing. Whole leaves and young twigs are laid out on baking sheets or trays covered with paper, placed in a freezer operating in shock freezing mode for 2-3 minutes. Then they are laid out in small portions in special bags with an airtight fastener. Defrosting and re-freezing is strictly contraindicated - the leaves turn into an unappetizing slimy porridge;
  • storage in oil or vinegar. The washed and dried greens are crushed, put in jars, sprinkled with salt, poured with any refined vegetable oil or vinegar essence so as to completely cover the tarragon. Store in a cool place under a tightly closed lid.

Salting tarragon is not a very popular storage method, but in this form, greens take up very little space.

Growing tarragon in your garden is easy enough. This culture is extremely healthy, and spicy herbs will also be a good addition to recipes for many homemade preparations and main courses. There are many varieties bred by breeders, each gardener will be able to find the most suitable one for himself.

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Tarragon (tarragon) - spicy herb, plant photo, description

The spicy herb tarragon is known in our country, but has not become widespread, I think not everyone knows what kind of plant it is. Tarragon and tarragon are one and the same, there is no difference. Tarragon also has another name - tarragon wormwood, and since the 18th century in Russia it has been called "dragoon grass".

Tarragon has long been known and cultivated in Syria and the countries of the Caucasus as a spicy-aromatic plant called tarragon.
Origin from Mongolia and southern Siberia, but now grows wild in Asia, Europe and North America.

Tarragon with buds

Tarragon wormwood, tarragon or tarragon (Artemisia dracunculus L.) of the genus Wormwood (Artemisia) of the family Asteraceae or Asteraceae - herbaceous perennial up to 1.5 meters high, with erect stems and thick woody rhizome with underground shoots. The stems branch in the middle and upper parts. Leaves are linear-lanceolate, whole on the upper and middle parts of the stem, on the lower - two or three-part. The flowers are yellow, very small, in the form of spherical baskets, collected in dense narrow panicle inflorescences at the ends of the stems. Blossoming in August-September. Tarragon seeds are flat, small, brown in color.

The plant is drought-resistant and winter-hardy, it winters well in the middle lane to the soils quite unpretentious, but prefers loose, organic-rich, moderately moist, neutral soils.

Tarragon inflorescences at the end of August

Botanical description of varieties and varieties

Outwardly, tarragon is not too similar to the classic wormwood. It grows up to 1-1.5 m and has a lush volume. It has a straight stem and olive green leaves with pointed tips. In late summer - early autumn, small pale yellow flowers appear on the plant. In the stems and leaves of tarragon there are not only aromatic essential oils, but also substances useful for humans such as carotene, coumarins, ascorbic acid, flavonoids.

In nature, there are 2 varieties of tarragon: odorless and odorous. The latter is used in cooking and medicine. Therefore, information about its varieties is most interesting:

  • Goodwin: bitter with a persistent aroma. It is used in the preparation of vegetable, fish and meat dishes.
  • Monarch: pungent in taste, with a spicy aroma. Used to prepare invigorating drinks.
  • Zhulebinsky Semko: has dense foliage and a persistent spicy-pungent smell. Used for canning vegetables.
Tarragon is often used as a condiment
  • Walkowski: faint aroma similar to mint. The most unpretentious and disease-resistant variety. It is used for the preparation of cheeses and in folk medicine.
  • Dobrynya: has the maximum amount of nutrients in the composition. It is actively used in cooking.
  • French: very whimsical to care for, but gives an amazing scent.
  • Gribovsky: frost-resistant, very popular among gardeners and gardeners.

On the Internet, you can easily find and view photos of all these varieties.

Advice. Those who want to see this seasoning in their garden for many years should pay attention to the varieties Gribovsky and Dobrynya. They do not require special care and grow well in one place for 10-15 years.

Varieties of tarragon for growing in the country

Tarragon is subdivided into several varieties. In some breeding works, experts consider them to be separate types:

  • Russian tarragon - has a rich aroma. They are mainly used for fresh food. A distinctive feature - the flowers are pale green in color, and the stem and leaves are large.
  • French tarragon - is used by culinary experts as a spicy-flavoring herb for a light, piquant aroma. It has a thin stem and small leaves.
  • Common tarragon - has an unpleasant scent that repels insects. A large plant is characterized by an irregular shape of the leaf blades. Has a bitter taste.
Tarragon wormwood, or tarragon, or tarragon (Artemisia dracunculus)

How to Grow Tarragon Herb Plant, Cultivation Buy Tarragon Seeds

How to grow tarragon herbs

Artemisia Dracunculus

Tarragon herb grows in the arid rocky areas of the Northwest of the United States, Russia and other countries. Asia. It is closely related to the American wormwood. Grows well in poor, dry, barren soil in areas with warm days and nights.

Tarragon plants grow from 2 to 5 feet, depending on the variety. The leaves are a fragrant and culinary plant, thin and blade-like with a pointed tip. Blooms drooping in mid-summer.

Tarragon is grown for its aromatic leaves, which are used in a variety of culinary uses. recipes, especially in flavoring vinegar.

Tarragon is most often grown by dividing the roots; you can also propagate it in spring by rooting with small, vigorous cuttings. Real French Tarragon is not grown from seed. It is a root variety with a strong aromatic value.

Some varieties that can be grown from seed are usually seed borne. suppliers. The most popular are Russian and Sweet Tarragon. These varieties are less aromatic than root varieties, but have excellent culinary qualities.

Days to germination (from seed): 10-14

How to grow tarragon plants:

Tarragon is native to prairie and rocky barren terrain. a home that grows in the poorest part of your garden and needs full sun. They prefer dry, rocky, gravelly or sandy soil.

Plants need a warm, dry environment both day and night. Start seedlings indoors long before the last frost in your area. Transplant seedlings outdoors in warm weather, place them 1.5 to 2 feet apart.

Once started, the plants thrive with little or no attention. Fertilization always helps, but only necessary on the poorest soils.

Let the soil dry between waterings; tarragon works best if the soil is slightly dry.

Harvest and dry leaves and flowers. Store them in a cool dry place. Tarragon leaves can also be stored in the freezer.

Tarragon is a popular culinary plant, especially in French cuisine. Tarragon is best known for its flavoring vinegar. But it is also used to season salads, meats, vegetables, sauces, mayonnaise, cheese and omelets.

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