Tarragon

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Tarragon (Artemisiae Dracunculus) is from the family Asteraceae. It is a perennial plant with a herbaceous stem. Forms short underground stems - rhizomes, with a thickness of individual roots 1-2 cm. The stem is branched, semi-erect or upright and during flowering reaches a height of 2 m.

Tarragon leaves are lanceolate-linear, green, light green and whitish-green, and the flowers are collected in round inflorescences - baskets. They are small, whitish, colorless or yellowish. Tarragon seeds are light brown or brown, egg-shaped, small, 0.6 mm long, and their qualities are preserved for 3-4 years.

Cultural tarragon originates from Mongolia and southern Siberia. There is also wild tarragon, but it has a weaker taste and aroma. Fresh leaves and twigs of tarragon are suitable as a spice for salads, appetizers and various sauces. Dried and fresh twigs are used in canning plants for canning tomatoes, cucumbers, for making mustard, infusions and tarragon vinegar. According to some reviews, tarragon is also very suitable for seasoning soups and dishes of poultry, fish and mushrooms, although taros gives these products a pleasant taste.

Tarragon composition

Tarragon leaves are rich of vitamins and essential oil. They also contain calcium, magnesium, potassium, phosphorus, iron and ash. The exact amounts in tarragon are 0.80% essential oil (60-75% tarragon), flavonoids, glycosides, inulin, vitamins and others. In folk medicine they are used as a diuretic. The essential oil is used as a spice in perfumery and as a liqueur spice.

Cooking with tarragon

Tarragon is one of the most famous spices that have a unique and specific aroma. Also known as taros, the Latin name of tarragon is Artemisia dracunculus L. Tarragon is one of the most important spices in European cuisine, with two types of the plant - French and Russian tarragon. Tarragon is widely used in cooking, as it is an extremely suitable gadget in the preparation of some types of fish dishes, as well as all kinds of egg dishes, especially omelets.

Tarragon is well suited for the preparation of patchouli and other jelly salty specialties. Tarragon goes well and in the preparation of salads, rice dishes, as well as casserole dishes, in which tarragon enhances the taste of cheese and meat. You can also add tarragon to stewed vegetables in oil. Taros is an excellent spice for Mediterranean cuisine, as the prepared pasta and pasta, as well as the sauces to them acquire a pleasant and specific taste and aroma.

Tarragon leaves in vinegar - is a traditional way to preserve fresh tarragon, which is prepared by placing fresh leaves in a jar or bottle, on which is poured apple cider vinegar or wine. The mixture is left to soak for a week, then the leaves are used in various culinary preparations and vinegar, in various salads, sour soups or as a medicine.

Growing tarragon

It is important to know that tarragon is a cold-resistant plant. Quality yields of leaf mass are obtained only when optimal moisture and nutrients in the soil are provided, despite the fact that it tolerates temporary droughts. The soil must be free of weeds. It grows best on deep, structural and permeable soils. Tarragon is propagated vegetatively by dividing the rhizomes or by shoots. The rhizomes are removed and divided into parts so that there are 2-3 buds in each.

The divided parts of the tarragon are planted about 30 cm in rows so that the buds are at the level of the soil surface. Later, between the rows sown tarragon furrows are formed, the purpose of which is irrigation during the summer months. When planting larger areas of tarragon, it is preferable to use cuttings. For this purpose in June or July the above-ground stems are cut and from them cuttings with a length of 10-15 cm are made. They are arranged in furrows with a depth of 5-6 cm and a distance between the furrows of 5-6 cm, between the cuttings - 4-5 see

It is good the rooting of tarragon to be carried out in cultivation facilities to maintain optimal humidity of the manure mixture, air and temperature not to exceed 18-20 degrees. Tarragon cuttings under such conditions take root in 10-15 days. From a tarragon bush aged 3-4 years can be obtained about 50-60 cuttings or the bush can be divided into 100 shoots.

Tarragon is dried in shady and airy rooms.

Benefits of tarragon

Tarragon facilitates breathing, strengthens sleep and normalizes the acidity of gastric juice. Tarragon leaves stimulate the appetite and are a wonderful decoration of any dish. They reduce the bitterness left by some drugs and normalize the acidity of gastric juice.

Tarragon is recommended for digestive disorders (swelling, flatulence, spastic colopathy, colitis), hypotension and / or gastric hyposecretion, anorexia, gout, water retention, heart disease, kidney disease, liver disease, ascites.

Externally application of tarragon can be used to relieve pain in case of neuralgia and rheumatism.

The benefits of tarragon: Due to its high content of vitamins, potassium, magnesium, calcium and phosphorus, it can be considered a natural supplement that will help you improve your digestion and strengthen your immune system.

Tarragon infusion is prepared from a teaspoon of dried herbs in a glass of boiling water; Apply 2-3 cups daily.

Attention! In large quantities it can slow down blood clotting, so it is not recommended to consume two weeks before surgery, as it is contraindicated for pregnant or lactating women.

Folk medicine with tarragon

In ancient Greece, people chewed tarragon leaves to get rid of toothache. They have a calming effect due to the high level of eugenol, an essential oil with antiseptic and anesthetic properties. The plant has also been shown to reduce gingivitis and bad breath. Here are some applications of tarragon in folk medicine.

For high immunity

Due to its strong immunostimulating properties, high in antioxidants, vitamin C and active compounds, tarragon strengthens the body's immunity, protecting it from infections and colds. You can include this spice in your daily diet by adding it to your food or you can try tarragon tea.

For the treatment of digestive problems

Tarragon is used as a tonic for digestion because it helps the liver to stimulate bile production, speeding up the process of eliminating waste from the body. The plant soothes problems such as irritable bowel syndrome and indigestion. It also helps in the production of gastric juice, stimulating peristaltic bowel movements. It is also useful in case of accumulation of gas in the intestines and stimulates the appetite. It is recommended to drink 2-3 cups of tea a day, prepared from a tablespoon of dried herbs, to which is added a cup of boiling water. Leave to infuse for 10 minutes and strain.

Against bacteria

Tarragon essential oil has antibacterial properties and is able to fight two of the most dangerous bacteria - Staphylococcus aureus and E.coli. The plant has the power to neutralize the action of free radicals on the body that cause disease. Tarragon oil can also be used as a remedy against intestinal worms. It is prepared from 25 g of tarragon leaves and 250 ml of oil. The leaves of the plant are mixed in a blender with the oil for a minute, after which the resulting liquid is filtered with gauze. Store the oil in a glass container in the refrigerator for up to a week.

Regulates menstruation

Tarragon is useful for the health of the female reproductive system due to its ability to regulate the menstrual cycle and ovulation, and is also used as an anti-infertility agent. The infusion of this plant also soothes the symptoms of PMS. It is prepared from a tablespoon of dried and chopped herbs added to a glass of hot water. Cover for 15 minutes, then strain. Consume 2-3 every day.

Tarragon oil

Tarragon essential oil helps with digestive disorders, muscle spasms, respiratory problems and gynecological diseases. It is also a strong ally in the fight against spring allergies and pollen sensitivity. Tarragon oil has antiviral and anti-inflammatory effects. It also has anti-allergic properties.