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Tarragon «Spicy» / Artemisia dracunculus - this is a perennial cold-resistant spicy-flavoring plant of the Asteraceae family. Does not tolerate waterlogging and acidic soils. For drying, young greens are cut several times a season. Gives an unusual taste and aroma to various pickles.
Tarragon makes a wonderful, fragrant seasoning when infused with apple cider vinegar. In addition, tarragon is a very valuable medicine: diuretic, antiscorbutic, normalizing the acidity of gastric juice.
It is better to grow through seedlings, sowing seeds in February-March, the plant is transplanted to a permanent place in April-May.
During the summer period, cutting greens is carried out 3-4 times when the shoots reach 15-18 cm. They are used for making salads, added when pickling cucumbers, tomatoes, sauerkraut, and also as a seasoning for first courses.
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