Varieties and types of bush tarragon, how to choose a fragrant tarragon and its use
A long time ago, a spicy herb with medicinal properties was discovered in Europe - tarragon, which is also called tarragon or dragon wormwood. Since then, botanists have identified many types of tarragon, which are used in cooking and medicine. The herb is rich in essential oils that have anti-inflammatory, antibacterial, soothing, anthelmintic effects. Tarragon can be divided into two main varieties - odorous and non-odorous.
Description of the plant
Tarragon belongs to the Asteraceae family, a type of wormwood. It can be easily recognized by its tall stems with narrow green leaves. The plant blooms in the last month of summer, and its panicle inflorescences are white or pale yellow. Tarragon tolerates winter well, since the aboveground part of it dies off, and the root system is in the ground and can withstand severe frosts.
Tarragon is a bushy perennial plant that grows on almost any soil. It can be found both in North America and in Europe and Asia. The plant is unpretentious, does not require special soil fertilization. Collecting green leaves for seasoning occurs from early summer until autumn. Tarragon is dried in the shade of the sun, so that the wind does not hit it.
Types and varieties of tarragon
There are many varieties of bushy odorous tarragon, bred by domestic and foreign breeders. Since this plant is rather picky, there are seeds that can grow in any area. Green tarragon leaves have a specific aroma and contain quite a lot of vitamin C; they are actively used in medicine, pickling, and making sauces for fish and meat dishes. All varieties are suitable for both culinary and medical use.
It is not recommended to use tarragon in case of gastrointestinal diseases, during pregnancy, lactation, as well as in case of individual intolerance.
Goodwin
The most aromatic tarragon variety, grows up to 1 meter in height and has a strong spicy taste with a touch of bitterness. You can collect greens from it already in the second year of the growing season, and use it in cooking, adding to pickles, and medicine. Up to 0.5-0.6 kilograms of spicy herbs are collected from the Goodwin tarragon bush. It grows both in the ground and in a pot on a windowsill.
Monarch
A frost-resistant variety with a stem up to 1.5 meters high. The narrow emerald leaves have a pleasant refreshing taste and a spicy scent that lasts even when dried. Therefore, this variety of tarragon is very often added to salads, pickles, drinks, and is also used to improve the functioning of the stomach. The first crop is harvested 25-30 days after the start of active germination, in the second year of growth.
Gribovsky
The most popular variety of tarragon, since it is resistant to frost, various diseases and can grow in one suitable place for up to 15 years. The grass with dark green sharp leaves grows up to 1 meter in height. Used in cooking and medicine. You can cut the leaves one month after germination, in the second year after planting.
French
The grass with dark green leaves, combined with small white flowers about 0.5 meters high, fits well into the landscape design.
Its greens are used as additives to cheeses, meat, pickles. Tarragon of this variety is resistant to cold and disease. It gives a good harvest - up to 0.6 kilograms of greens from a bush.
Mexican aztec
The Mexican Aztec, or simply the Aztec, is a bushy plant about 1.5 meters high. Its herb has a strong spicy aroma with a subtle aniseed note. In one permanent place it can grow up to 7 years, and the first crop is cut off one month after germination in the 2nd year of growth. It is used as a seasoning for food and an additive to drinks.
King of herbs
The smell of anise is felt the most. It survives short drought and cold well. This variety is used both in the food industry and in medicine. It is applied both fresh and dry. The first crop is cut after 30 days, the next after 90.
It will not be difficult to get a fragrant spicy tarragon seasoning if you plant the seeds of the plant in an area or at home on a windowsill in early spring. In just a year, you can enjoy the first harvest from the bushes.
If you wish, you can plant a plant variety that will grow in one area for many years and does not require a transplant. But some varieties give fresh tasty leaves for only 3 years, and after that they age and acquire a bitter taste.
