The main species in the observation site are Stipa Baicalensis, Leymus chinensis, Filifolium sibiricum, Artemisia dracunculus, and Pulsatilla chinensis.
2.
A . Culinary or French tarragon is Artemisia dracunculus Sativa, a selection of A . dracunculus, Russian tarragon, discovered centuries ago.
3.
One sub-species, " Artemisia dracunculus var . sativa ", is cultivated for use of the leaves as an aromatic culinary herb.
4.
While French tarragon ( Artemisia dracunculus Sativa ) adds its wonderful aroma and delicate aniselike flavor to chicken, sauces and green beans, Russian tarragon ( Artemisia dracunculus ) smells more of leather and balsam, and is charitably described as being unpalatable.
5.
While French tarragon ( Artemisia dracunculus Sativa ) adds its wonderful aroma and delicate aniselike flavor to chicken, sauces and green beans, Russian tarragon ( Artemisia dracunculus ) smells more of leather and balsam, and is charitably described as being unpalatable.
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