Tarragon varieties: description of types of fragrant bush tarragon, differences from photo

A very long time ago in Europe they discovered a spicy herb with medicinal properties - 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, which 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 Compositae family, a type of wormwood. It is easily recognizable by its tall stems bearing 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 its above-ground part dies off, and the root system is in the ground and withstands 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, Asia. The plant is unpretentious, does not require special soil fertilization. The collection of green leaves for seasoning occurs from early summer to autumn. Tarragon is dried in the shade from the sun, so that the wind does not fall on it.

Types and varieties of tarragon

There are many varieties of bush odorous tarragon bred by domestic and foreign breeders. Since this plant is quite 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, marinating, preparing sauces for fish and meat dishes.All varieties are suitable for both cooking and medicinal use.

It is not recommended to use tarragon for diseases of the gastrointestinal tract, during pregnancy, lactation, as well as for individual intolerance.

Goodwin

The most fragrant variety of tarragon, grows up to 1 meter tall and has a strong spicy taste with a touch of bitterness. You can collect greens from it already in the second year of vegetation, and use it in cooking, adding to pickles, and medicine. Up to 0.5-0.6 kilograms of spicy greens are harvested from the tarragon Goodwin bush. Grows both in the ground and in a pot on the windowsill.

Monarch

Frost-resistant variety with a stem up to 1.5 meters high. Narrow emerald leaves have a pleasant refreshing taste and a spicy smell that persists 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, because it is resistant to frost, various diseases and can grow in one suitable place for up to 15 years. Grass with dark green sharp leaves grows up to 1 meter in height. Used in cooking and medicine. Leaves can be cut one month after germination, in the second year after planting.

French

Grass with dark green leaves combined with small white flowers about 0.5 meters high fits well into landscape design.

Its greens are used as additives to cheeses, meat, pickles. Tarragon of this variety is resistant to cold and disease. Gives a good harvest - up to 0.6 kilograms of greenery from a bush.

Mexican Aztec

Mexican Aztec, or simply Aztec, is a bushy plant about 1.5 meters high. Its herb has a strong spicy aroma with subtle anise notes. In one permanent place it can grow up to 7 years, and the first crop is cut a month after germination in the 2nd year of growth. It is used as a seasoning for dishes and an additive to drinks.

King of Herbs

The smell of anise is the most noticeable. It survives a short drought and cold. This variety is used both in the food industry and in medicine. Used fresh and dry. The first harvest is cut after 30 days, the next - after 90.

It will not be difficult to get fragrant spicy seasoning from tarragon if you plant seeds of the plant in the garden or at home on the windowsill in early spring. In just a year, you will be able to 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 produce fresh tasty leaves for only 3 years, and then they grow old and acquire a bitter taste.

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