Distribution. As a spice known for a very long time. Range of the species occupies an area from Eastern Europe to Mongolia. Characteristic. Tarragon – a perennial herb and spice.

Plant height reaches 1.5-2 m. It flowers from July to September. First inflorescences whitish-yellowish, in August-September, takes on a reddish hue. Cultivated in most European countries. PCRM has much experience in this field. In cooking and medicine using herbs tarragon, which is collected in early flowering plants. Collected herbs bind in bundles and dried under a canopy on the draft. Chemical composition.

Greens etragona contains essential oil, consisting mainly of tarragon, terpenes, aldehydes, linalatsetata, fellandrena, as well as tannins, bitterness, resins and other action. Wines, which include the extract of tarragon (tarragon), stimulate the digestive tract, strengthens the formation of gastric juices and increases appetite. In folk medicine, tarragon is used to increase appetite, as well as in diseases of the vascular wall. Application. Tarragon has a slightly spicy aroma and a pungent spicy taste. In small amounts are added to rice dishes, especially from Chinese cuisine, cooked fish, light sauces (eg mayonnaise). As spices served as a snack from the eggs. The essential oil of tarragon is used to produce vinegar, which adds to the canned vegetables (cucumbers, pumpkins, etc.), as well as dishes from mushrooms, cauliflower, asparagus, tomatoes, beans, and crab meat (beef and lamb). The national cuisine is very popular dish with tarragon, such as roast fowl and game in sour cream, and smoked pork leg with tarragon. Fresh herbs tarragon goes well with other spices (eg, mustard). Taste and aroma of fresh herbs tarragon would be clearer if the dish is slightly sprinkle with lemon juice.