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Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [7] However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is ...
Tarkhuna (Georgian: ტარხუნა, Georgian pronunciation: [tʼaɾχuna]) or Tarkhun (Russian: тархун) is a Georgian [1] carbonated soft drink that is flavored with tarragon or woodruff. It was first created in the Kutais Governorate of the Russian Empire in 1887, by a young Georgian pharmacist named Mitrofan Lagidze in the city ...
Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right ...
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Tarragon doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. In other words, it’s a great party guest.
Tarragon plants were boiled to make washes and poultices for treating swollen feet and legs and snow blindness. Some tribes called western mugwort 'women's sage' because the leaf tea was taken to correct menstrual irregularity. It was taken to relieve indigestion, coughs, and chest infections.
A. dracunculus (tarragon) is widely used as a culinary herb, particularly important in French cuisine. Artemisia vulgaris (mugwort) was used to repel midges (mug > midge), fleas and moths, intestinal worms, and in brewing (mugwort beer, mugwort wine) as a remedy against hangovers and nightmares.
For edible herbs that will grow back every year, try these great perennial herbs in your garden. Chives, sage, and more will add so much flavor to your dishes.