What is useful tarragon, use for medicinal purposes. Tarragon: medicinal properties, the use of herbs in cooking

Lemonade "Tarhun" - the taste of childhood. Green, with bubbles, sweet, its taste cannot be confused even with eyes closed. Strange, you will be surprised, what does tarragon have to do with it, if we are talking about spices and medicinal herbs. Everything is simple. Tarragon, tarragon, lemonade grass are different names one plant - tarragon.

The taste and aroma of tarragon is ambiguous. There is a little from, a little from, slightly spicy and refreshing. But confusing it with other spices will not work. Although ... Recall the sitcom "Voronina" 8th episode of the first season, in which Vera, cooking meatballs according to Galina Ivanovna's recipe and under her own guidance, managed to spoil the dish by adding tarragon instead (well, here the mother-in-law "helped"). She mixed them up without even smelling the characteristic odor of tarragon. How is this possible? Well, what a cook from Verochka, we remember. But you definitely won’t confuse tarragon with other spices, the use of which will no longer be a secret for you.

Tarragon for health

Tarragon is not only a spice, but also medicinal plant. And tarragon has useful properties and contraindications.

It has enough necessary for the body substances and vitamins.

• Vitamins A, B1, C, B2 - responsible for the health, condition of the skin and hair.
• Magnesium, phosphorus, bitterness, potassium, resins, tannins make up for the lack of elements in the body.
• Carotene, coumarin - each substance seeks to help our body.
• The characteristic smell is a mixture of essential oils contained in the leaves.

Tarragon has such a strong taste and smell that it is often used in diet meals instead of salt. And its components help to cope with many ailments.

tarragon grass, medicinal properties which began to be used in traditional medicine, is included in some homeopathic medicines: treats cystitis, urolithiasis, cough, pneumonia, tuberculosis, runny nose, increases the body's resistance to viruses and infections, improves heart function and blood composition.

For external application tarragon is used to make a paste for poultices. For internal use and rinses - decoctions, teas from fresh and dried tarragon leaves (3-4 sprigs per cup of boiling water).

Harm

You can drink teas, infusions of tarragon for no more than a month. At long-term use And large doses may feel sick, vomit, dizzy up to loss of consciousness.

Do not use spice for ulcers, gastritis.

For a while, expectant mothers should also forget about tarragon - it can cause uterine tone and have an abortive effect.

Tarragon in cooking

Tarragon spice (Wikipedia calls it tarragon tarragon) is not bitter, but has a spicy flavor, which conveys to dishes. It is used in meat, legumes, mushrooms, vegetable dishes, in marinades, pickles. It is added when baking and cooking soups, cheeses, fish, jelly, broths, tinctures, desserts and sauces. Wherever you add tarragon, the taste will become richer, fresher.

Want to make your salad dressings more flavorful? Add grass to it and let it infuse for several days in a closet - why not a replacement for a store-bought one?

In the same way, tarragon, along with peppers, mint, marjoram, is able to enrich vegetable oil and any sauce for a salad or a single or cooked dish. But do not forget that any spice is still put in cold vegetable oil, so that when heated, it has time to “open up” and give all the taste and aroma to the products. And what an unusual butter you get if you add chopped tarragon to it, and the fish ... just delicious.

Use fresh or dried tarragon in cooking. However, it can be frozen for the winter, as is usually done with dill or sorrel - do you also have such green treasures hidden in the freezer?

Tarragon is used in many national cuisines. Arab believes that goat dishes become more fragrant, Caucasian cuisine argues that tarragon is better revealed in lamb dishes, the French prefer to cook any meat with tarragon, Dijon mustard, Bernese sauce and tartar, Slavic cuisine adds seasoning to cheeses, jelly and marinades , and the Armenians - in fish dishes. Estragon does not know nationalities and pleased almost everyone ...

bearnaise sauce

In a saucepan, mix a tablespoon of vinegar and water, chop the onion, a squeeze of fresh tarragon leaves. Put on medium heat, which must be reduced when the mixture boils. After about three minutes, drain the base for the sauce (we don’t need cake).

Separate the yolks from the whites (2 pieces). Beat the yolks and add 2 large tablespoons of soft butter. egg whites save for meringues or face masks. As soon as the yolks with butter turn into a homogeneous yellow mass, put them in the Béarnais sauce, add salt, pepper and another zhmenka of tarragon leaves.

The sauce is ready. Pour over meat, fish, or chicken, and replace butter and vegetable oil with béarnaise sauce in salads and sandwiches.

Tartar sauce

The sauce is usually used either as a salad dressing or served with meat, fish and vegetables.

Let's make homemade mayonnaise from yolks, vegetable oil and lemon juice. You can buy store-bought mayonnaise if you don’t have the time or desire to mess around with homemade mayonnaise.

We cut the leaves from three branches of tarragon, 1 onion and 1 cucumber. Add to mayonnaise, season with mustard (0.5 tsp), and lemon juice (if necessary). We leave to infuse in the refrigerator.

Pesto

Italian sauce is prepared on the basis of basil. For freshness, replace half of the basil with tarragon leaves.

Grind half a glass of basil, half a glass of tarragon, a third of a glass hard cheese(Italians take Parmesan), 2 medium cloves of garlic, half a glass of fragrant vegetable oil, a third of a glass of nuts. Salt the sauce and pour into a gravy boat. Keep refrigerated.

Lemonade “Tarragon”

And here is the lemonade recipe. We just make it ourselves and immerse ourselves in childhood memories - now we no longer buy store-bought carbonated drinks, health is more important to us.

Pour 1.5 cups of sugar into a saucepan, put on fire, dissolve 7 large spoons of sugar in it.

Meanwhile, cut the leaves and stems of tarragon (separately). We throw the stems into a boiling liquid, while we save the leaves. After all, when boiling, vitamin C is destroyed, but we need it?

Set aside the saucepan and now add the leaves. After half an hour, filter, dilute with a liter of sparkling water and juice from half a small lemon.

The Tarhun drink is ready. Don't be surprised if the color isn't poisonous green, your lemonade doesn't contain any synthetic or food colorings.

How to grow tarragon

Tarragon, you saw the photo of the culture above, the plant is unpretentious. Where you plant it, it will grow there, even on the windowsill in pots.

There is French and Russian tarragon, growing from seeds is no different. The French variety does not bloom, is afraid of frost, has a more spicy taste and smell, and the Russian variety is frost-resistant, blooms and tastes milder.

It is easier to propagate tarragon cuttings and parts of the rhizome. But if they are not, it will be useful to know how to grow tarragon from seeds.

Only Russian tarragon can be grown from seeds, since French, due to the absence of a flowering period, does not produce seeds or they are sterile. So if you want to grow spicy plant With characteristic aroma and taste, grow it vegetatively.

You need to cut off the plant on time and often. It, like a lilac, grows even more.

Did you know...

Tarragon has been known since Ancient Greece. In Latin, it sounds like Artemisia dracunculus, and was so named after the mythological goddess of the hunt, Artemis.

Tarragon leaves are similar to the tongue of a snake or dragon. Therefore, the plant in Iceland is called Fafnir after the name of the dragon from local myths (Fafnisgras).

And in France it is called estragon, which translates as “already”. The roots really look like a snake.

Word " tarragon” is familiar to many, a sweet drink of the same name immediately comes to mind. At the same time, few people know that it is made from a perennial tarragon plant. You should read more information about what is remarkable about tarragon, what it is and how to use it, because with correct use This amazing plant can replace half of the first-aid kit.

Estragon - what is it?

The plant is widely distributed throughout Europe and Asia. Tarragon is characterized by elongated forked leaves and a large woody rhizome. He likes sunlight, reluctant to grow in the shade. The life span of tarragon is up to ten years. Nevertheless healing properties leaves are preserved only in young shrubs, in the first three years of growth.

Tarragon is used in cooking, traditional medicine And home cosmetology. The use of tarragon in medicine is due to the composition of the leaves of this plant.

They contain:

• carotene;
• vitamin C;
• essential oil;
• alkaloids;
• coumarins.

The plant does not contain a large number of phosphorus, potassium and iron. B vitamins are also found in the leaves, but in small doses. About a quarter of the plant consists of proteins, half of carbohydrates, the rest is flavonoids and essential oil.

The spice is used in folk medicine as valuable source vitamins A and C, used as a cure for scurvy and decongestant.

Tarragon essential oil has a specific aroma, due to which it is used in perfumery. In cosmetology, the leaves are used as a means to combat inflammation on the skin, due to their antiseptic properties.

Tarragon masks and lotions help to increase skin turgor, therefore they are used in the fight against age-related changes.

Medicinal properties of the plant:

Thanks to these properties, tarragon herb is widely used in folk medicine to combat various ailments. The tool is also shown as vitamin supplement to food with a decrease in immunity or disorders of nervous activity against the background of stress.

Indications for the use of tarragon

First of all, tarragon grass is fragrant spice that adds a touch of piquancy to any meat dishes. The herb is also added to pickles and home preserves.

In folk medicine, the plant is used to treat:

• menstrual irregularities;
• beriberi;
• scurvy;
• insomnia;
• disorders of the digestive processes;
• wounds and abrasions on the skin;
• hypertension.

The plant contains special compounds that positively affect the functioning of the female genitourinary system.

The use of leaves allows you to normalize menstrual cycle, get rid of specific symptoms premenstrual syndrome. Regular use tarragon is effective prevention inflammatory diseases female genital organs.

The plant has a positive effect on nervous system, eliminates pernicious influence stress, normalizes sleep. In this regard, tarragon is indicated during periods of strong mental stress, with neuroses and neurasthenia, and also as part of complex treatment depression.

Due to the large amount of vitamins, tarragon leaves help with scurvy and seasonal beriberi. Regular intake of a drink with tarragon will be an excellent prevention of SARS.

Tarragon leaves normalize digestive processes, improve the production gastric juice and increase appetite. This property of the plant should be taken into account by people who monitor weight or adhere to strict diet for medical reasons.

Decoctions and infusions of tarragon have a pronounced diuretic effect. It helps with swelling and high pressure, in connection with which it is recommended to take tarragon-based medicines for hypertensive patients and people with mild renal impairment.

The leaves have an antispasmodic effect. They can be used for cupping pain syndrome with prostatitis. Decoctions of this plant are also used to relieve toothache and migraines.

Procurement and storage

Raw materials are harvested in the summer. In medicine, only the leaves of this plant are used. They can be cut up to three times per season, leaving about 15 cm for further growth.

Cut leaves must be tied in bunches and dried in a draft. This is best done under a canopy to keep the sun and moisture out of the leaf bundles. Leaves can be stored in any containers with sufficient access to oxygen. Useful properties are stored up to two years.

Tarragon tea is allowed to drink one glass up to three times a day.

Indications for use:

• stress;
• restless sleep;
• avitaminosis;
• poor appetite;
• chronic fatigue.

To increase the vitamin value of the drink, you can add pomegranate peel (one teaspoon) to it. This increases the concentration of vitamin C and helps to strengthen the immune system.

• neurosis;
• depression;
• neurasthenia;
• deterioration of potency;
• menstrual irregularities.

The decoction should be taken three times a day, 100 ml. For the treatment of insomnia, it is recommended to soak a towel in a decoction, and put a compress on the forehead for 20 minutes before going to bed.

Essential oil and ointment

Tarragon essential oil is used in aromatherapy. It is indicated for the treatment of insomnia, stress management, normalization of sexual function in men. You can buy essential oil at any pharmacy or specialty store.

Ointments with tarragon are prepared at home and used for various dermatological diseases. To do this, crush the dry leaves of the plant in a mortar and mix with honey. Three parts of honey are taken for one part of tarragon. The resulting product is applied to the skin twice a day.

Tarragon can be used to treat stomatitis and gum disease. To do this, you need to prepare an ointment according to the following recipe: mix 2 large tablespoons of leaves crushed in a mortar with 6 tablespoons of melted butter. The cooled ointment is applied to the gums and inflamed areas oral mucosa.

Application in cosmetology, cooking

In cosmetology, tarragon is used to improve the tone of the skin of the face and neck. For this purpose, ice from a decoction of this plant is used. Ice cubes should be rubbed onto the skin along the massage lines every morning.

For treatment problematic skin lotion is applied. To prepare it, you need to mix in equal proportions cucumber juice and a decoction of tarragon, and add vodka (half of the resulting volume). This lotion should be applied to the skin twice a day.

The leaves and stems of the plant are used in cooking. The leaves are used in the preparation of meat dishes and pickles, the stems go well with sour berries, lemon juice and vinegar, and are used for dressing salads.

Contraindications and possible harm

Tarragon must be used with caution.

Treatment with this plant is prohibited in the presence of the following diseases:

• epilepsy;
• arterial hypotension;
• stomach ulcer;
• obstruction of the bile ducts;
• cholelithiasis;
• gastritis with high acidity.

The plant is contraindicated in pregnant women, as it increases the tone of the uterus, which can lead to miscarriage in the early stages.

Tarragon, the beneficial properties and contraindications of which are well studied, requires careful use, therefore, when treating this plant, the recommended dosages should not be exceeded.

How to make tarragon lemonade at home - recipes and cooking secrets

In the article we tell you how to cook tarragon, we give a recipe for a classic and infused drink. You will learn how to properly process tarragon, how to make lemonade refreshing, with a bright, rich taste.

Making tarragon drink at home is very easy. If you follow all the cooking tips, the taste will turn out to be very interesting, with light notes of essential oils inherent in the plant itself and a slight astringency from lemon juice.

Tarragon branches contain a large amount of vitamins, microelements, so the tarragon drink, the recipe of which is very simple, can serve as a strengthening and vitaminizing agent.

You will need:

• a bunch of fresh tarragon - 100-150 g;
• sugar - 150 g;
• lemon juice - 50-100 ml;
• sparkling water - 1 l.

How to cook:

1. Rinse the branches of the plant thoroughly and dry.
2. Place the prepared bunch into the blender bowl and chop.
3. Get a glass oven dish.
4. Add the herbal slurry and carefully grind it with sugar. Try to have as much juice as possible in the drink.
5. Pour a glass of boiling water into the container, mix thoroughly and leave the mixture to infuse for 40 minutes. Thanks to hot water, the taste and aroma of tarragon will fully “open up”, become even brighter and more saturated.
6. When the broth has cooled, pass it through a sieve to get rid of herbal pomace.
7. Add lemon juice. Then pour the pre-chilled sparkling water into the resulting drink.

The drink is best served in tall glasses garnished with mint and a slice of lemon.

Tarragon infused

Before making the tarragon drink according to the following recipe, it should be emphasized that the preparation will be quite long.

You will need:

• lemon - 1 pc.;
• tarragon - 50 g;
• sugar - 1 glass;
• purified distilled water - 700 ml.

How to cook:

1. This recipe requires some preparation. Before preparing a drink from tarragon, rinse and dry it with a paper towel.
2. Coarsely chop the branches with leaves.
3. Wash the lemon, remove a thin layer of zest, then squeeze out the juice.
4. Put chopped tarragon and lemon zest in a blender container, pour lemon juice.
5. Grind the ingredients until smooth.
6. Pour the prepared water into a saucepan and put on fire.
7. Add sugar, stir until completely dissolved, bring to a boil.
8. Add to boiling water herbal mixture and cook for 3 minutes.
9. Transfer the resulting syrup to dark place and leave for 10 hours.
10. Strain the infused syrup through a sieve.
11. Cool sparkling water, dilute the infused syrup in a ratio of 1:2.

Drink recipes, in addition to our tips, will help you prepare rich and fragrant tarragon at home.

Drink preparation tips:

• Tarragon sprigs should not be boiled, otherwise the lemonade will lose its rich bright green color.
• Use additional spices, such as mint, to give the drink new flavors.
• You can add orange or lime juice to the drink.
• Sometimes for a homemade tarragon recipe, you need lemon or lime zest. Remove the skin from the fruit in a very thin layer so as not to add bitterness.
• Take only fresh food and purified water - these are the main conditions for making tarragon drink tasty.
• How to make a drink from tarragon winter time? Fresh tarragon branches from the recipe can be replaced with tarragon syrup, its extract, or pre-dried leaves of the plant, which should be stocked up in the summer.
• Before serving the drink, garnish the glasses with lemon, lime, orange slices or a fresh sprig of mint.
• The tarragon drink recipe has one general principle preparation, the difference lies in the duration of preparation and the number of ingredients. There are a large number of options on how to make a drink from tarragon using fruits, for example, with the addition of gooseberries or currants.
• Add ice cubes to a glass of lemonade - this will maintain the temperature of the lemonade in any weather. But be careful with the amount, a large amount of ice will make the taste and aroma of the drink not so bright.
• An alternative to lemon is lime, which will give tarragon a piquant and bright taste.
• Based on your taste, the tarragon recipe at home can be adjusted with the help of additional ingredients.
• If you need bright green lemonade, add a little food coloring and your guests can't tell it from the real thing.

The drink recipe is very simple, does not require much time for preparation and high costs.

Planting tarragon seedlings

Despite frost resistance, tarragon seeds do not germinate in the Non-Chernozem zone. In these regions, tarragon is grown through seedlings.

For seedlings, sowing of tarragon seeds is carried out in the first half of March in prepared pots or plastic containers. The soil should be light, permeable, constantly moist, but not wet. Therefore, containers are best placed on trays and watered from below. When watering from above, it is more practical to use a spray bottle.

Sowing containers are placed in a greenhouse or on cool windowsills. In phase 2, leaflets break through dense seedlings, leaving the strongest seedlings at least 6-8 cm apart.

In June, tarragon seedlings are planted in open ground, 2 pieces can be. in one hole. Seedlings are planted in moist fertilized soil according to a wide-row pattern of 30x60-70 cm. 3-6 bushes are enough for a family.

Tarragon Care

Tarragon belongs to unpretentious plants and does not cause much trouble to the owners. The main care is cleaning the area before sowing / planting from weeds, especially root shoots, with loosening to better provide the roots with air.

Watering is moderate. Water plants according to weather conditions after 2-3 weeks. Top dressing of tarragon is carried out once in the spring after the first weeding or before flowering. They are fed with infusion of mullein, which is diluted before application with 5-6 times the ratio by weight, or infusion of ash.

You can feed under watering with dry ash at the rate of 1-2 cups under a bush, depending on its age. Tarragon responds well to fertilizing with microelements or a mixture of fertilizers - for 10 liters of water add a spoonful of superphosphate and potassium chloride. A glass of ash can be added to this mixture, especially on depleted soils.

The green mass of tarragon is harvested in different ways. You can cut off the green mass throughout the growing season as it grows, leaving stumps 12-15 cm.

But it is more practical after the first selective harvesting of the green mass, cut off all the stems at once practically near the ground and water it. Tarragon grows quickly and soon new young shoots with leaves that have retained their charming aroma are cut for use in food or for drying. The leaves are usually dried.

If the tarragon bushes, for unknown reasons, began to turn yellow and dry, it is necessary to cut off the entire above-ground mass and remove it from the site. Treat the place with any soil biological product (from diseases and pests).

Greens of the best quality are obtained by cutting tarragon from the third decade of April to the third decade of June. You can cut it completely for drying before flowering.

Cut greens are dried in the shade to preserve the green color inherent in the shoots. Dry leaves of tarragon are separated from the stems, rubbing between the palms and stored, like other spicy crops. After complete cutting, the bushes usually grow back in 30-40-50 days.

Tarragon belongs to the genus Wormwood, which in our perception is strongly associated with a bitter taste. However, tarragon stands out from this genus for its taste qualities, due to which it got into a number of cultivated plants. The taste of tarragon is sweetish, with a slight bitterness, with hints of sharpness and freshness. It can be compared with the taste of anise, licorice or fennel, but at the same time it is unique taste and aroma. When cooking, tarragon should be added very little, as it can drown out all other tastes.

The taste and aroma of tarragon may vary depending on the variety.. For example, the Goodwin variety is characterized by a predominance of bitter taste. "Aztec" and "King of Herbs" have anise hues, and the variety "Zhulebinsky Semko" tastes sweetish. The spicy taste of the Monarch variety finds its way into drinks and pickles, for which it is often used.

The taste of fresh and dried tarragon differs. To make it stronger taste qualities, you can add to it a little lemon juice.

When heated, tarragon becomes bitter, so it is cooked without heat treatment or added to the finished dish.

Photo

Check out the photo of tarragon to find out what kind of plant it is. important component many recipes, as well as found wide application in medicine.

Why is it used in medicine?

Consider where tarragon is used in medicine, how to eat it for various diseases.

For preventive purposes

Tarragon has the ability to remove toxins from the body. At the same time, it improves appetite and digestion, which favorably affects general condition human health. Tarragon takes care of circulatory system human, removing toxins and free radicals that contribute to the formation of plaques in the blood. Thus, it serves as a prevention of heart attacks and strokes.

Tarragon greens contain a large amount of vitamins (especially vitamin C) and minerals. This helps to strengthen the immune system. To do this, it is enough to add it to drinks or food during periods of seasonal beriberi.

Recipe: pour one teaspoon of dry tarragon with a glass of boiling water, insist and drink on an empty stomach in a third of a glass.

How to use for bronchitis?

Antiviral and antibacterial properties help tarragon fight bronchitis. Best of all, infusions, decoctions, teas cope with this. Dried leaves can be used for their preparation.

Recipe for bronchitis: Mix greens (5-6 sprigs) with a teaspoon of sugar and leave until the juice appears. Pour a mass of 0.5 liters of vodka.

Keep for three days, shaking occasionally. Drink tincture before meals, 20-25 drops, dissolved in water. No more than 75 drops per day.

Impotence

Strengthening blood vessels, tarragon increases blood flow to groin and, as a result, stimulates potency in men. How to eat tarragon with impotence? To do this, it is enough to add tarragon greens to food as a seasoning.

Toothache

The inhabitants of ancient Greece noticed that tarragon greens relieved toothache, and chewed this plant. Later, scientists found that the eugenol contained in tarragon juice provides an analgesic effect, and antioxidants prevent the spread of bacteria in the oral cavity. In addition, tarragon greens are great for freshening your breath.

Ointment with tarragon is used to treat diseases of the oral cavity. To prepare it, take 20 grams of dry tarragon, ground into powder, mix with 100 grams of butter. Cook over low heat, stirring constantly. After the ointment has cooled, lubricate the gums with it. Store in a cool place.

Headache

The analgesic properties of tarragon help to cope with headaches. It can be used as individual cases as well as chronic migraine. For this, essential oil is suitable, or herbal teas made from fresh herbs or dry tarragon.

headache tea recipe:

1. Ingredients - water, tarragon greens, honey.
2. Pour a tablespoon of leaves with a liter of boiling water (you can pour herbal or green tea).
3. After twenty minutes, strain and drink. You can use several times a day.

Menstrual irregularity

Tarragon normalizes the menstrual cycle in women and relieves pain and discomfort during menstruation. It can be used as decoctions or various infusions.

For the treatment of the genitourinary system, tarragon tincture on vodka is suitable. To prepare it, you will need 100 grams of greens and two glasses of vodka.

Pour tarragon with vodka and leave for a week. After that, drain the liquid and take 1 tablespoon 2-4 times a day for 5-6 days. This recipe also helps with cystitis.

Overwork

You can use tarragon to restore vitality different ways. It is effective in the form of essential oil, which can be dripped into an aroma lamp, added to a bath, or given a relaxing massage. A decoction or tea will also help.

A decoction of tarragon helps with overwork in the form of a compress:

1. a tablespoon of dried tarragon greens pour one glass of water;
2. boil five minutes;
3. broth insist for an hour and strain;
4. moisten a towel with a decoction and wrap your head for ten minutes before going to bed.

Pneumonia

1. boil 1 liter of water;
2. add 6-8 drops of essential oil;
3. breathe over the vapors, covered with a towel.

Cold

Infusions and teas based on tarragon help well with colds. This is due to the antiviral and antibacterial properties of the plant. For colds, you can prepare such a healing tea:

1. mix 1 teaspoon of dry tarragon, half a teaspoon of grated ginger, add a slice of lemon;
2. Pour the ingredients into a glass warm water and leave for half an hour;
3. drink after a meal.

Tea not only helps to cope with a cold, but also normalizes digestion.

Worms

1. A tablespoon of dried tarragon pour 250-300 ml of water.
2. Bring to a boil and boil for no more than 5 minutes.
3. Take half a glass on an empty stomach. The course of treatment is not more than one month.

High blood pressure

The use of tarragon in food various types reduces arterial pressure. For hypertensive patients, this plant is also useful in that it can serve as a substitute for salt, which is not recommended for those who have high blood pressure.

Hair loss

Tarragon is widely used in cosmetology. It is especially known for its ability to strengthen hair and prevent hair loss. There are tarragon-based shampoos, but you can simply add tarragon essential oil to your regular shampoo(10-15 drops per 0.5 gram of shampoo). Tarragon Strengthening Hair Mask:

1. a handful of tarragon greens (dried or fresh) pour water and boil for 4-5 minutes;
2. pour a bag of colorless henna with the resulting broth;
3. cool to such a temperature that the hand endures;
4. add three drops of chamomile essential oil;
5. apply to hair, cover with a bag;
6. keep the mask for an hour and a half, and then rinse.

Application for weight loss

The calorie content of tarragon is only 25 kcal per 100 grams of product, so it can be used without fear during any diet. In addition, the spicy taste of this plant decorates food and helps to do without or limit the amount of salt. It is especially good to add it fresh.

A positive effect in losing weight is also given by the fact that tarragon stimulates the digestive organs and makes the process of assimilation of food more efficient. When including tarragon in the diet, dosages should be remembered. Fresh herbs added to food are best suited for this purpose, but dried tarragon will also be effective.

Use in cooking

What can be cooked with the addition of tarragon, what dishes are good to do with it, where is it added fresh and dried, what is usually eaten with? The spicy aroma of tarragon has found its place in the cuisines of many countries around the world. In Arab countries, France and the Caucasus, tarragon is added to national meat dishes. Soups, side dishes, snacks, salads are seasoned with fresh or dried tarragon.. In preservation, tarragon leaves add a piquant flavor and aroma to pickles and marinades. Dried tarragon can be added to baked goods to give them a forest flavor. Tarragon is the basis for different types sauces. Finally, drinks are prepared on its basis - tea, lemonade, the familiar "tarragon".

Tarragon gives dishes a fresh, aniseed aroma and a tangy, spicy taste. When heated, tarragon begins to taste bitter, so you need to add it to ready meals, or 2-3 minutes before the end of cooking.

Only fresh herbs are added to the salad. It is also used to make sauces and dressings. Dried tarragon is added to hot dishes. In conservation and for the preparation of drinks, fresh tarragon leaves are recommended for use.

Tarragon goes well with many other spices, such as thyme, rosemary, marjoram, oregano, lavender. He will create an excellent flavor composition in the company of parsley, dill, celery, pepper, ginger and onion. Lemon juice enhances its flavor, which is why they are often used together.

Contraindications

Eat tarragon should be in very small quantities.

• Excessive consumption can cause nausea and dizziness. Per day, you can eat no more than 50 grams of fresh herbs, dry tarragon - no more than 5 grams, and tea - up to 500 ml. Children's norm is 2 times less.
• If you are allergic to chamomile, marigold or ragweed, you may also be allergic to tarragon. You can not use tarragon in food or drinks for people suffering from cholelithiasis, ulcers or other diseases of the stomach.
• Also, dishes with tarragon are contraindicated during pregnancy, as they can provoke a miscarriage, and when breastfeeding recipes with tarragon should be treated very carefully.
• Tarragon promotes blood thinning and reduces its clotting, therefore, before surgical operations you should stop using it at least 15 days in advance to avoid possible complications.
• It is not recommended to give tarragon to children under five years of age.

Tarragon - unique in its useful properties , it surprises with the breadth of application at home. Decorating everyday food with a fresh and exquisite taste, it will heal the human body, take care of its beauty and longevity.

The birthplace of tarragon is Mongolia and the eastern part of Siberia. In the Urals, the Caucasus and throughout Siberia, it is found in the wild. It is cultivated in Ukraine, in the Transcaucasus.

Tarragon (tarragon): description

This perennial belong to the Compositae family. In height, tarragon grows up to one and a half meters. Numerous stems forming the plant are covered with lanceolate narrow leaves. Its flowers are yellowish, small. Accordingly, ovoid-shaped seeds are also small. The plant belongs to the genus Artemisia, but is completely devoid of bitterness. It has tarragon and a completely different taste and aroma. A different range also determines a different use of the spice compared to the rest of the wormwood. As a seasoning for many dishes, tarragon was highly valued in ancient Syria. In the Middle Ages, the juice of the plant was used to prevent plague.

Tarragon (tarragon):accommodation

The best soil for a plant is moderately fertilized garden soil. The arable layer should be deep, as the roots go almost half a meter into the ground. If you exceed the amount of fertilizer, there will be a lot of greenery, but it will lose its flavor. You can grow tarragon in one place without transplants for up to 15 years, but the best crops are still harvested within 4 years. Tarragon winters well, can withstand even -30°C. As soon as the last snow comes down, the plant shoots. Therefore, already in the first days of May they are ready for use.

Tarragon (tarragon):breeding

To obtain seedlings, the collected seeds are sown in pots, boxes or cassettes. in early spring. After the seedlings germinate in 14-20 days, they need to be planted in a greenhouse prepared in advance. They are planted in a permanent place after 2 months. At the end of April, seeds can also be sown directly into the ground.

They are covered in small grooves and lightly sprinkled with earth. Emerging seedlings are thinned out so that the distance between individual plants does not exceed 10 cm.

The tarragon (tarragon) grown in this way should overwinter on this bed, and next spring it needs to be transplanted to the place where it will grow constantly. But since the plant does not produce seeds everywhere, the ideal way to propagate it is to divide the rhizomes. You can also cut 10-15 cm cuttings at the beginning of summer and root them in a greenhouse. Add sand and humus to the soil. The earth around the cuttings deepened by 4-5 cm should be compacted and watered. The most comfortable temperature for successful rooting is 16-18°C. The cuttings will take root in two weeks.

Tarragon (tarragon):beneficial features

The plant contains ash and nitrogenous substances. And its essential oil includes aldehydes, terpenes and estragole itself. It is they who give the tarragon a delicate aroma and a specific smell of anise. In addition, the plant contains vitamin C, rutin and carotene. In the people, tarragon is used as a means of normalizing the acidity of gastric juice, contributing to good digestion and warning scurvy and beriberi in general. In cooking, dried is used for salting. fresh leaves crushed, added to salads, sauces, cheeses. It has been noticed that adding lemon juice to dishes enhances the taste of tarragon. Also known to everyone since childhood and many people love the Tarragon drink, the composition of which includes not only water, sugar and citric acid, and an extract of the herb of the same name.

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