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CULTURAL AND WILD PLANTS
Tarragon (tarragon). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Tarragon (tarragon), Artemisia dracunculus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Tarragon (Artemisia) Family: Asteraceae (Asteraceae) Origin: Tarragon comes from Central Asia and Kazakhstan. Area: Tarragon grows in Central and Southern Europe, Central and Western Asia, North America and other regions of the world. Chemical composition: Tarragon contains essential oils, including anethole, methylchavicol, sabinene, fellander, gamma-terpinene and other components, as well as flavonoids, acids and other biologically active compounds. Economic value: Tarragon is used in cooking to add flavor and flavor to dishes, especially meat, fish, vegetable and salads. It is also used to make beverages such as tarragon, and as a spice and food additive. In folk medicine, tarragon is prescribed to treat headaches, nervous disorders, indigestion, toothache and other diseases. In addition, tarragon is used in cosmetics and perfumery, in particular to create fragrances and cosmetics with antioxidant properties. Legends, myths, symbolism: Tarragon (Artemisia dracunculus), also known as tarragon, has some legends, myths, and symbolism associated with it. In ancient Greek mythology, Artemisia was associated with the goddess Artemis, who was considered the goddess of the hunt and the moon. Tarragon was associated with Artemis as a plant that helped increase the fertility of women. In medieval Europe, tarragon was used as an amulet to ward off snakes. The plant has also been known as a remedy for many ailments such as headaches, stomach and respiratory disorders. Symbolically, tarragon can be associated with health, longevity and wealth, as the plant has many medicinal properties and can help fight many diseases. It can also be a symbol of culinary traditions and the enjoyment of food.
Tarragon (tarragon), Artemisia dracunculus. Description, illustrations of the plant Tarragon, Artemisia dracunculus L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant up to 150 cm high. Stem erect, branched. Leaves lanceolate, sessile, tripartite at the bottom. The flowers are small, yellow or whitish, collected in a spherical basket. The fruit is a small, flat, dark brown achene. Blooms in July - September. The birthplace of tarragon is Siberia and Mongolia, where it still forms thickets along the banks of rivers and in low areas of the steppe; found in the wild almost throughout Europe, in the Far East. Tarragon has long been known as a cultivated plant. Unlike wild-growing, it has a pleasant aroma and taste. It is cultivated in Europe, Asia, America, Transcaucasia, Central Asia. Tarragon is cold hardy. Grows well on light fertile calcareous soils, moderately moist. Propagated by cuttings or division of the bush, less often by seeds. Good planting material is obtained from young shoots of plants. Cuttings are made in late June - early July. To do this, the stems are cut when the bulk of the seeds become brown. From powerful plants, cuttings are harvested with a length 10-15 cm, they are planted in a greenhouse, watered abundantly and covered. With good watering, they take root in 10-15 days. In the second half of September, seedlings are transplanted to a permanent place. The distance between plants is 35 cm, the depth of embedding in the soil is 8-10 cm. When planting, they must be watered abundantly. Further care of the plants consists in loosening, weeding, watering (if necessary). To constantly collect a high yield of green mass, tarragon must be planted annually. The tops of young shoots can be collected all summer, but they contain the greatest amount of essential oil at the beginning of flowering. So that tarragon greens can be consumed in winter, bushes are dug up in autumn, planted in boxes or pots and placed in a greenhouse. Tarragon grass contains a large amount of essential oil, vitamins C, P, carotene, rutin, resins. Tarragon has long been used as a tonic, bactericidal, and antiscorbutic. diuretic. It is recommended to improve digestion and metabolism, for the prevention and treatment of beriberi, and as an antihelminthic. Tarragon is one of the best spices among herbs. Although it belongs to the genus Artemisia, it is almost completely devoid of bitterness. It is consumed fresh and dried in salads, with cheese, curdled milk, served on the table as greens. Tarragon is especially loved in the Caucasus, where it is called "tarragon". Georgian tarragon has very delicate leaves with a strong aroma and a slightly bitter taste with a slight anise flavor. One sprig is enough for the dish to acquire a peculiar piquant taste and aroma. Tarragon is flavored with vinegar and mustard. It is also used for pickling cucumbers, tomatoes, eggplants, mushrooms, squash. Included in carbonated soft drinks. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Tarragon (tarragon), Artenisia dracunculus. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Perennial herbaceous plant of the genus Artemisia, family Compositae. Stems herbaceous, glabrous, erect, up to 1,5 m high, abundantly leafy. The lower leaves are mostly tripartite, the upper ones are linear-lanceolate. Young leaves - soft, by the beginning of flowering become hard. The flowers are whitish, collected in spherical small baskets, forming narrow paniculate inflorescences. Blooms in June-August. Fruits in September-October. Achenes are small, flat, brown. The root is fibrous, well developed and located in the upper layers of the soil. Homeland tarragon - Mongolia and South Siberia. Distributed in Asia Minor and Central Asia, Mongolia, North China, North America. It is cultivated in Iran, India, USA, Brazil, Sri Lanka, Great Britain, Germany, Hungary, Bulgaria, Georgia. It is often cultivated in vegetable gardens as a spicy plant. Spring regrowth of tarragon begins in late March - early April, mass flowering - in the second half of June - first July. Seeds are harvested mainly in September. Tarragon is cold hardy. It perfectly tolerates autumn and spring frosts, does not freeze even in cold snowless winters. It tolerates shading, but in sunny areas it accumulates more essential oil. Grows well in organic-rich calcareous soils. It has the ability to regenerate and, under conditions of high cultivation, can produce 23 cuttings of green mass. Demanding on moisture and in dry years needs regular watering. It can propagate by seeds and vegetatively - by dividing the bush, segments of roots, layering and stem cuttings. Tarragon contains an essential oil with a very pleasant pungent aroma and a bitter taste. Most of it happens in the flowering phase. The oil is yellowish, mobile. In the XIII century. Spanish physician and Arab botanist Ibn Baitar reported in his works that fresh tarragon shoots were boiled with vegetables, and tarragon juice was used to improve the taste of drinks. Ibn Baitar pointed out that "tarragon makes the breath "sweet", reduces the bitterness of medicines, promotes good sleep." In our time, tarragon is widely used for flavoring vinegar (a piece of fresh stem per bottle of vinegar), for making tarragon mustard, for pickling cucumbers, tomatoes, mushrooms, sauerkraut, for preparing various marinades, in confectionery, and in winemaking. Young plants in fresh and dried form are an excellent seasoning for soups, dishes of boiled fish, poultry, rice, vegetables. Cultivation. Tarragon grows well in loose, humus-rich soils. Organic and mineral fertilizers have a positive effect on its growth and development. Legumes, potatoes, and other vegetables can be precursors for tarragon cultivation. In the autumn, having removed them, the site is dug up to a depth of 25 cm, 3-5 kg of manure is applied per 1 m2. Tarragon manure can also be applied in early spring. In the spring, the soil is carefully harrowed, then, as the weeds grow, re-harrowing is carried out with the application of mineral fertilizers: 20 g of ammonium nitrate, 30 g of superphosphate and 20 g of potassium salt per 1 m2. Tarragon is propagated by seeds, dividing the bush and cuttings. To grow seedlings, seeds are sown in boxes with soil consisting of three equal parts of light loam, humus and peat. Seeds are buried to a depth of 0,5-1 cm, sprinkling them on top with a racing layer of sand. After the emergence of seedlings, the seedlings dive into the prepared beds at a distance of 8 cm from each other and also 8 cm between the rows. . After the emergence of shoots, the temperature is reduced by 20 ° C both at night and during the day. Under these conditions, tarragon seedlings develop well and after 40-45 days they are ready for planting in the ground. Good planting material is also obtained from cuttings of young shoots of plants. Cuttings are harvested in the second half of June - early July. They are cut into 10-13 cm long so that there are 2-4 buds on the stalk. Harvested cuttings are kept in vessels with water for several hours to restore cell turgor. Then they are planted in greenhouses or greenhouses to a depth of 3-4 cm at a distance of 8 cm from each other. After 10-15 days, the cuttings take root, and by the end of the growing season, seedlings can be planted in the ground in a permanent place. In order for the cuttings to take root and develop well, it is necessary to maintain the humidity of the soil and air. When propagated by dividing the bush, the rhizome is cut into 10-15 parts before planting (always with buds). The prepared planting material is planted in a permanent place in the spring. In the second half of September, a well-formed cutting planting material is transplanted to a permanent place at a distance of 30 cm from each other, the distance between rows is 70 cm. After planting, seedlings are watered abundantly and maintain a constant soil moisture until they take root. Aisles are regularly loosened, weeded, fed with mineral fertilizers, watered. Regardless of the method of reproduction, starting from the second loosening, tarragon is annually fed with mineral fertilizers: 25 g of superphosphate and 10 g of ammonium nitrate and potassium salt per 1 m2. For fresh use, the green mass of tarragon is cut off throughout the summer at a height of 10-15 cm from the ground. The final cleaning is carried out from the second year of life during the flowering period, cutting off the plant at the height of the main foliage. Cut grass is dried in the shade under a canopy or in a well-ventilated area. Store in paper bags or boxes in a cool place. Tarragon is harvested for seeds when 70-80% of them reach full ripeness. Cut plants are dried and threshed. In one place, tarragon is recommended to be grown no more than 3-4 years.
Tarragon wormwood (tarragon), Artemisia dracunculus L. Botanical description, distribution, chemical composition, features of use
Aster family - Asteraceae. Perennial. The rhizome is woody. Stems few, 40-150 cm high, erect, glabrous, yellowish-brown. Stem leaves entire, oblong or linear-lanceolate, pointed; the lower leaves are notched at the top. Flowers are pale yellowish. Inflorescence paniculate, narrow, dense; involucral leaflets shortly elliptical or almost spherical; involucre glabrous, greenish-yellowish, shiny, membranous along margin. The fruit is an oblong achene, without a tuft. Blooms in August - September. The fruits ripen in October. It occurs wild in Eastern Europe, Central Asia, Mongolia, China, Pakistan and India; in North America grows from Central Mexico to the subarctic regions of Canada and Alaska. The aerial part contains carotene, alkaloids, essential oil, flavonoids, ascorbic acid, coumarins; in the roots - traces of alkaloids. The content of essential oil in the green mass reaches 0,1-0,4% on a wet weight or 0,25-0,8% on an absolutely dry weight. Sabinene (up to 65%), myrcene (10), sesquiterpene fraction (5), p-metaoxycinnamic aldehyde (0,5) and resin (15%), methylchavicol, ocimene, and phellandrene were found in the essential oil. Wormwood tarragon has a slightly spicy aroma and a sharp, spicy and spicy tart taste. Known varieties of salad directions, common in the Caucasus and Central Asia, and spicy-aromatic forms (Ukraine, Moldova). The green mass of the plant is widely used in fresh cooking as a spicy-aromatic seasoning for pickling cucumbers, tomatoes, making marinades, sauerkraut, soaking apples, pears. The essential oil is used to flavor vinegar, as well as in the canning and food concentrate industries. Especially popular in France is the production of a special aromatic-spicy vinegar from the aerial part of tarragon wormwood, which is used to season salted fish. The green mass of the plant is used as a spice in the preparation of dishes from rice, boiled fish, mayonnaise, fried game, lamb. It improves the taste of pork belly and smoked meats. Its taste is more pronounced if the dish is lightly sprinkled with lemon juice. Finely chopped fresh leaves are added as a spice to poultry, eggs, light sauces, meat dishes, as well as to all types of salads. They can be used to make green butter. Wormwood tarragon in the composition of culinary products enhances the formation of gastric juice, improves appetite, normalizes the functions of the endocrine glands, in particular the sex glands. Currently, the plant attracts the attention of researchers as a carotene-containing plant. A refreshing drink "Tarhun" is prepared from it. Often used to flavor wines and liquors. In Germany, in the past, meat and game were rubbed with fresh tarragon to prevent flies from landing on them. In folk medicine, the aerial part of the plant is used as an antihelminthic, for edema and scurvy. Tarragon tarragon was used in cosmetics for neck skin care. The plant has a fodder value, in hay and silage it is well eaten by cattle. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Tarragon (tarragon), Artemisia dracunculus. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Tarragon (tarragon), Artemisia dracunculus. Tips for growing, harvesting and storing
Tarragon (Artemisia dracunculus) is a herbaceous plant that is often used in cooking to add flavor and aroma to various dishes. Tips for growing, harvesting and storing tarragon: Cultivation:
Workpiece:
Storage:
Keep in mind that some people may have an allergic reaction to tarragon, so a preliminary allergy test is recommended.
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