Tarhun (tarragon): cultivation and use

The homeland of the tarragon is Mongolia and the eastern part of Siberia. In the Urals, the Caucasus and throughout Siberia, he meets in the wild. Cultivate it in Ukraine, in Transcaucasia.

Tarhun (tarragon): description

This perennial plant is considered to be a family of Compositae. In height, the tarkhun grows to 1.5 meters. The numerous stems forming the plant are covered with lanceolate narrow leaves. Its flowers are yellowish, small. Accordingly, small are obtained and egg-shaped seeds. The plant belongs to the genus of wormwood, but is completely devoid of bitterness. It has a tarragon and a completely different flavor and aroma. A different gamma also determines the use of spices in comparison with other wormwood ones. As a seasoning for many dishes, the tarkhun was highly appreciated back in ancient Syria. In the Middle Ages, the juice of plants was used to prevent plague.

Tarhun (tarragon): accommodation

The best soil for the plant is moderately fertilized vegetable garden. The arable layer must be deep, since the roots go to the ground almost half a meter. If you exceed the amount of fertilizer, there will be a lot of greenery, but it will lose its flavor. You can grow tarragons in one place without transplants until 15 years, but the best harvests are still collected for 4 years. Tarragon well winter, can withstand even -30 ° C. As soon as the last snow comes down, the plant gives shoots. Therefore, early in May they are ready for use.

Tarhun (tarragon): breeding

To obtain seedlings, the collected seeds are sown in pots, boxes or cassettes in early spring. After the seedlings germinate in 14-20 days, they need to be discarded in a pre-prepared greenhouse. On a permanent place they are planted in 2 months. In late April, the seeds can be sown directly into the soil.

They fall asleep in small grooves and lightly sprinkled with earth. The emergence of seedlings is thinned out so that the distance between individual plants does not exceed 10 cm. Tarragon (tarhun) grown in this way must winter in this bed, and next spring it must be transplanted to the place where it will grow permanently. But since the plant does not always give seeds, the ideal way to reproduce it is to divide the rhizomes. You can also cut 10-15 cm cuttings in the beginning of the summer and root them in a greenhouse. Add sand and humus to the soil. The earth around the cuttings deepened by 4-5 cm should be sealed and watered. The most comfortable temperature for successful rooting is 16-18 ° C. Cuttings will take root in two weeks.

Tarhun (tarragon): useful properties

The plant contains ash and nitrogenous substances. And its essential oil includes aldehydes, terpent and estrogol itself. It is they that give the tarhuna a delicate aroma and a specific smell of anise. In addition, the plant contains vitamin C, rutin and carotene. In people, tarragon is used as a means to normalize the acidity of gastric juice, which promotes good digestion and prevents scurvy and avitaminosis in general. In cooking, dried herb plants are used for pickling. Fresh leaves in a crushed form are added to salads, sauces, cheeses. It is noticed that the addition of lemon juice in dishes enhances the taste of tarragon. Also, everyone has been known since childhood and many like the drink "Tarhun", the composition of which includes not only water, sugar and citric acid, but also an extract of the same name grass.