An herb with a unique taste and aroma - tarragon: used in medicine, for weight loss and in cooking. Dried tarragon (tarragon) - prepared at home Where to put tarragon

Tarragon belongs to the genus Wormwood, which in our perception is strongly associated with bitter taste. However, tarragon stands out from this genus for its taste, which is why it is included in a number of cultivated plants. The taste of tarragon is sweetish, with a slight bitterness, with hints of pungency and freshness. It can be compared to the taste of anise, licorice or fennel, but at the same time it is a unique taste and aroma. When cooking, very little tarragon should be added, 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. “Aztek” and “King of Herbs” have aniseed undertones, 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 enhance its taste, you can add a little lemon juice to it.

When heated, tarragon becomes bitter, so it is prepared 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, which is such an important component of many culinary recipes, and also has wide application in medicine.

What is it used for in medicine?

Let's 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 has a beneficial effect on the overall health of a person. Tarragon takes care of the human circulatory system, 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 large amounts of vitamins (especially vitamin C) and minerals. This helps strengthen the immune system. To do this, it is enough to add it to drinks or food during periods of seasonal vitamin deficiency.

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

How to use for bronchitis?

Antiviral and antibacterial properties help tarragon fight bronchitis. Infusions, decoctions, and teas cope best with this. Dried leaves can be used to prepare them.

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

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

Impotence

By strengthening blood vessels, tarragon increases blood flow to the groin area and, as a result, stimulates potency in men. How to eat tarragon for impotence? To do this, simply add tarragon to your food as a seasoning.

Toothache

Residents of Ancient Greece noticed that tarragon greens relieved toothache, and chewed this plant. Later, scientists found that the analgesic effect is provided by eugenol contained in tarragon juice, and antioxidants prevent the spread of bacteria in the oral cavity. In addition, tarragon greens are a great breath freshener.

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 relieve headaches. It can be used both for individual cases and for chronic migraines. Essential oil or herbal teas made from fresh herbs or dry tarragon are suitable for this.

Tea recipe for headaches:

1. Ingredients: water, tarragon, honey.
2. Pour a tablespoon of leaves into a liter of boiling water (you can pour herbal or green tea).
3. After twenty minutes, strain and drink. Can be used several times a day.

Menstrual irregularities

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

Tarragon tincture with vodka is suitable for treating the genitourinary system. To prepare it you will need 100 grams of greens and two glasses of vodka.

Pour vodka over tarragon and leave for a week.. After this, 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 in various 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 fatigue in the form of a compress.:

1. pour a tablespoon of dried tarragon into one glass of water;
2. boil for five minutes;
3. Leave the broth for an hour and strain;
4. moisten a towel with the broth 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 are good for colds. This is due to the antiviral and antibacterial properties of the plant. For colds, you can make this 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 of warm water and leave for half an hour;
3. drink after eating.

Tea will not only help cope with colds, but also normalize digestion.

Worms

1. Pour a tablespoon of dried tarragon into 250-300 ml of water.
2. Bring to a boil and simmer for no more than 5 minutes.
3. Take half a glass on an empty stomach. The course of treatment is no more than one month.

High blood pressure

Eating tarragon in various forms reduces blood pressure. For hypertensive patients, this plant is also useful because it can serve as a substitute for salt, which is not recommended for those with 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). Strengthening hair mask with tarragon:

1. pour a handful of tarragon (dried or fresh) with water and boil for 4-5 minutes;
2. pour the resulting decoction into a bag of colorless henna;
3. cool to such a temperature that your hand can tolerate it;
4. add three drops of chamomile essential oil;
5. apply to hair, cover with a bag;
6. Keep the mask on for an hour and a half and then wash off.

Use 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 avoid or limit the amount of salt. It is especially good to add it fresh.

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

Use in cooking

What can you cook with the addition of tarragon, what dishes are good to make with it, where is it added fresh and dried, what is it 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. Fresh or dried tarragon is used to season soups, side dishes, appetizers, and salads.. When preserved, tarragon leaves add a piquant taste and aroma to pickles and marinades. Dried tarragon can be added to baked goods to add a forest-like flavor. Tarragon is the basis for different types of sauces. Finally, drinks are prepared on its basis - tea, lemonade, the familiar “tarragon”.

Tarragon gives dishes a fresh aniseed aroma and a piquant, spicy taste. When heated, tarragon begins to become bitter, so you need to add it to ready-made dishes, 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. Fresh tarragon leaves are recommended for canning and making drinks.

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

Contraindications

Tarragon should be consumed in very small quantities.

• Excessive consumption may cause nausea and dizziness. You can eat no more than 50 grams of fresh herbs per day, dry tarragon - no more than 5 grams, and tea - up to 500 ml. The children's norm is 2 times less.
• If you are allergic to chamomile, marigold or ragweed, you may also be allergic to tarragon. People suffering from cholelithiasis, ulcers or other stomach diseases should not eat or drink tarragon.
• Also, dishes with tarragon are contraindicated during pregnancy, as they can cause miscarriage, and when breastfeeding, recipes with tarragon should be treated very carefully.
• Tarragon helps thin the blood and reduces its clotting, so before surgery you should stop consuming 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 is unique for its beneficial properties, it surprises with its wide range of applications at home. Decorating everyday food with fresh and refined taste, it will heal the human body, take care of its beauty and longevity.

Lemonade “Tarragon” – the taste of childhood. Green, with bubbles, sweet, you can’t confuse its taste even with your eyes closed. It’s strange, you’ll be surprised what tarragon has to do with it when it comes to spices and medicinal herbs. It's simple. Tarragon, tarragon, lemonade grass are different names for the same plant - tarragon.

Tarragon has an ambiguous taste and aroma. There's a little bit of it, a little bit of it, slightly spicy and refreshing. But it cannot be confused with other spices. Although... Let us remember the sitcom “Voronin”, episode 8 of the first season, in which Vera, while preparing meatballs according to Galina Ivanovna’s recipe and under her own leadership, managed to ruin the dish by adding tarragon instead (well, here the mother-in-law “helped”). She mixed them up without even smelling the characteristic tarragon scent. 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 to you.

Tarragon for health

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

It contains enough substances and vitamins necessary for the body.

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

Tarragon has such a bright taste and smell that it is often used in dietary dishes instead of salt. And its components help cope with many ailments.

The herb tarragon, the medicinal properties of which began to be used in traditional medicine, is included in some homeopathic preparations: it 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 use, tarragon is made into a paste for poultices. For internal use and rinsing - decoctions, teas from fresh and dried tarragon leaves (3-4 sprigs per glass of boiling water).

Harm

You can drink teas and infusions from tarragon for no more than a month. With long-term use and large doses, it can cause nausea, vomiting, dizziness and even loss of consciousness.

You should not use the spice if you have an ulcer or gastritis.

Expectant mothers should also forget about tarragon for a while - it can cause uterine tone and have an abortifacient effect.

Tarragon in cooking

The spice tarragon (Wikipedia calls it tarragon wormwood) is not bitter, but has a spicy aftertaste, which it transfers to dishes. It is used in meat, legumes, mushroom, vegetable dishes, in marinades, and pickles. Add when baking and preparing soups, cheeses, fish, jellied meat, to broths, tinctures, desserts and sauces. Wherever you add tarragon, the taste will become richer, fresher.

Do you want to make your salad vinegar more flavorful? Add herbs to it and leave it to brew for several days in the cupboard - why not replace the store-bought one?

In the same way, tarragon, together with peppers, mint, marjoram, is able to enrich vegetable oil and any sauce for a salad or one or cooked dish. But do not forget that any spice is placed in cold vegetable oil, so that when heated it has time to “open up” and impart 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... is simply 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. The Arab believes that goat meat dishes become more aromatic, Caucasian cuisine argues that tarragon is better revealed in lamb dishes, the French prefer to cook all kinds of meat with tarragon, Dijon mustard, Bernese sauce and tartare, Slavic cuisine adds seasoning to cheeses, jellied meats and marinades , and the Armenians - in fish dishes. Tarragon knows no nationalities and pleases almost everyone...

Bearnaise sauce

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

Separate the yolks from the whites (2 pieces). Beat the yolks and add 2 large tablespoons of soft butter a little at a time. Save the egg whites for meringues or face masks. As soon as the yolks and butter turn into a homogeneous yellow mass, put them in béarnaise sauce, add salt, pepper and more tarragon leaves.

The sauce is ready. Pour it 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 prepare 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 bother with homemade mayonnaise.

Cut leaves from three sprigs of tarragon, 1 onion and 1 cucumber. Add to mayonnaise, season with mustard (0.5 tsp), and lemon juice (if necessary). Let it sit in the refrigerator.

Pesto

Italian sauce is prepared using basil. For freshness, replace half the basil with tarragon leaves.

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

Lemonade “Tarragon”

And here it is - a recipe for lemonade. We just make it ourselves and immerse ourselves in memories of childhood - 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, chop the tarragon leaves and stems (separately). Throw the stems into the boiling liquid and save the leaves for now. After all, when boiling, vitamin C is destroyed, but we need it?

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

The Tarragon drink is ready. Don't be surprised that its color is not poisonous green; there are no synthetic or food dyes in your lemonade.

How to grow tarragon

Tarragon, you saw the photo of the crop above, the plant is unpretentious. Wherever you plant it, it will grow there, even on a 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, while the Russian variety is frost-resistant, blooms and has a milder taste.

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

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

You need to pick the plant on time and often. It, like a lilac, is growing even more.

Did you know...

Tarragon was known back in Ancient Greece. In Latin, it sounds like Artemísia dracuncúlus, and was so named after the mythological goddess of the hunt, Artemis.

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

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

How many times have you read recipes in which the mysterious herb tarragon was found, but knew nothing about its use and what beneficial properties and contraindications it has for use? There are thousands of plants that can be used in cooking to enhance flavor and improve health. Today on the site you will learn what tarragon is (or, as this herb is also called, tarragon), about its properties and uses.

What is tarragon (tarragon)?

Tarragon, also known as tarragon, is a herb with green, long, thin, pointed leaves and an unusual aniseed aroma, used fresh and dried as a seasoning.

Tarragon is especially popular in Mediterranean cuisine. It is a key herb in French cooking (an essential ingredient in Béarnaise sauce) and goes well with eggs, cheese and poultry.

A popular carbonated soft drink, Tarragon lemonade, is flavored with a sweet tarragon concentrate.

general description

Tarragon belongs to the Asteraceae family and the Artemisia genus.

The most famous varieties:

• French tarragon (Artemisia dracunculus) is a plant native to Central Asia and southern Russia, but is also common in Western cuisine and is especially popular in France, England and the United States.
• Russian (Artemisia dracunculoides Pursch) - less aromatic and sharper in taste, therefore, not so common in cooking.

The second name for tarragon is tarragon.

French tarragon is considered the best, and its aroma is more subtle, which is why it will be discussed in this site publication.

Tarragon Artemisia dracunculus now grows throughout much of the Northern Hemisphere, including Europe, Asia, India, North America and parts of northern Mexico.

This herb is a small shrub with a thin, woody, branching stem reaching up to a meter in height. Grows well in fertile, rich, sandy soil with adequate sunlight.

Tarragon roots are long, coiled and fibrous, resembling tangled snakes.

Tarragon leaves are from 2 to 8 cm, smooth, with a dark green surface, elongated, with pointed tips.

The flowers are from 2 to 4 mm in diameter, greenish-yellow in color.

Tarragon and tarragon are the same name for the same plant.

What is the smell and taste of tarragon (tarragon)

The herb tarragon (tarragon) is very aromatic and has a sweetish taste that is slightly bitter and a little similar to anise, fennel and licorice, but at the same time unique.

Tarragon should be added very little when cooking, as its smell and taste can overwhelm all other ingredients in the dish.

How to choose and where to buy tarragon

Tarragon is not as common as parsley or cilantro, so you'll have to look for it in specialty stores or farmers' markets. You'll likely find it in larger supermarkets as well if they have a large variety of fresh herbs.

If you are able to purchase tarragon greens, look for a herb with a rich flavor and avoid those with limp, discolored, old leaves.

Most often, dried tarragon is sold in stores. As with most dried herbs, the aroma will be less and the flavor will not be as mild as fresh leaves, but still good enough for seasoning. Pay attention to the integrity of the packaging and production dates: spices should not be past their expiration date.

How and how long to store tarragon

Fresh tarragon herb is stored in the vegetable compartment of the refrigerator and used as quickly as possible, since the herbs have a limited shelf life - only 2-3 days.

Store dried tarragon in an airtight container in a cool, dark place for up to six months.

Chemical composition of tarragon

Tarragon does not have as many medicinal properties as many other herbs, but it still has something to offer, as it has a fairly rich composition of nutrients.

Nutritional value of dried tarragon/tarragon herb (Artemisia dracunculus) per 100 g.

Physiological role

Tarragon has the following effects on the body:

• diuretic;
• carminative;
• stimulating digestion;
• regulating the menstrual cycle;
• antispasmodic;
• anthelmintic;
• antiseptic;
• calming.

Health Benefits of Tarragon

Tarragon is an aromatic perennial plant rich in health-promoting phytonutrients as well as antioxidants that help promote health and prevent disease.

The main essential oils in tarragon are estragole (methyl chavicol), cineole, ocimene and phellandrene.

In folk medicine, tarragon has been used to stimulate appetite and relieve symptoms of anorexia.

Scientific research shows that polyphenolic compounds in the herb tarragon help lower blood sugar levels.

Tarragon greens are one of the richest sources of antioxidants among common herbs per 100g.

Laboratory studies of tarragon extract have shown that certain compounds in it block platelet activation, preventing platelet aggregation and adhesion (sticking) to the wall of blood vessels. This helps prevent blood clots from forming inside the small blood vessels of the heart and brain, protecting against heart attack and stroke.

Tarragon is very high in vitamins C, A, as well as B vitamins: folate, pyridoxine, niacin, riboflavin, etc., which act as antioxidants and also as factors promoting metabolic enzymes.

Tarragon is an excellent source of minerals such as calcium, manganese, iron, magnesium, copper, potassium and zinc. Manganese is used by the body as a cofactor for the antioxidant enzyme superoxide dismutase. Iron is important for cellular respiration (co-factors for the enzyme cytochrome oxidase) and blood cell production.

Although tarragon has beneficial properties, you should be careful before consuming it for medicinal purposes as there are some contraindications. Some people may experience harm as well as benefit from tarragon. Here are a few caveats:

People who are allergic to a plant in the Asteraceae family, such as ragweed, chamomile, or marigold, may also have an allergic reaction to tarragon.

Women during pregnancy, as well as breastfeeding, should be wary of this herb because large amounts of tarragon stimulate menstruation.

In large quantities, tarragon slows down blood clotting. If you are having surgery, stop taking it two weeks before your scheduled surgery to prevent any bleeding problems.

Use of tarragon herb in cooking

As a rule, the herb tarragon is added in small quantities at the last moment of cooking to preserve the aroma and taste.

Fresh tarragon has a much more intense odor than dried tarragon and should be used sparingly.

1 tablespoon fresh tarragon = 1 teaspoon dried.

Wash the tarragon greens before cooking, then add whole sprigs to the dish, or remove the leaves from the stems and use whole or chopped.

The subtle herbal aroma of tarragon is especially suitable for fish and chicken, as well as vinaigrettes and sauces.

Here are some more tips on where to add tarragon:

• Fresh tarragon is used in green salads.
• Dry tarragon - for pickling tomatoes and mushrooms, as well as for pickling and sauerkraut.
• Chopped leaves also add a special flavor to condiments such as mustard, mayonnaise, and tartar sauce.
• Fresh as well as dry leaves are used as a flavorful base in marinades for fish, lamb and poultry.
• The aroma of tarragon goes well with tomatoes and carrots. This spice can be added to roasted summer vegetables.
• Tarragon complements baked potatoes, potato salad and egg dishes.
• It makes a delicious beef sauce that combines mayonnaise, Dijon mustard, tarragon and garlic.
• Tarragon is the most important ingredient in the popular French Béarnaise sauce.
• It goes well with tomato dishes, so it is added to tomato-based soups or tomato sauce for pasta.
• Dried tarragon mixed with chervil, basil and sour cream makes an excellent sauce for shrimp or seasoning for meat, fish or vegetables.
• Tarragon greens also work well in simple roasted chicken or as a seasoning for grilled fish.
• This herb is used to flavor oil or white wine vinegar.

Tarragon tea recipe

There is no better way to experience the full benefits than by making tarragon tea. You will need a teapot, some tarragon leaves and the following instructions:

1. Boil water in a kettle.
2. Pour 1 tablespoon of tarragon leaves into a glass of water.
3. Let sit for about 5 minutes or more.

With the addition of lemon or honey, your tea will be even tastier and healthier. This drink helps with indigestion and relieves anxiety. Tarragon tea is easy to make and can be safely drunk several times a day.

Tarragon lemonade - how to make Tarragon at home. Video

How can you substitute tarragon in a recipe?

If you don't have tarragon on hand, can't find it in stores, or simply don't like the taste, there are several good substitutes that can be used as an alternative to this herb.

• To substitute fresh tarragon, use an equal amount of fresh chervil or fennel leaves. If you don't have either, use a pinch of fennel or anise seeds for each tablespoon of fresh tarragon.
• Replace the tarragon with an equal amount of dill, basil or marjoram. These herbs don't taste like it, but work well in the dishes it's typically included in.

So, you have learned what tarragon is, many people are familiar with its culinary uses, but most do not know about its unique beneficial properties and some contraindications. This spice has been used by many cultures for centuries as a natural remedy for many ailments. Additionally, tarragon is an excellent addition to any meal because it contains large amounts of vitamins, potassium, and other nutrients that have been said to provide health benefits.

Dragon's wormwood (this is the botanical name of the tarragon herb) is a spicy herb that can often be found growing wild.

Thanks to its spicy, fragrant, refreshing taste, tarragon (tarragon) has been used in cooking since ancient times, especially in Asian cuisine. In addition to its unique taste, the herb has a number of beneficial properties, a set of vitamins and is widely used in folk medicine.

Properties of tarragon

The plant thrives in the wild and can easily be found in mountainous areas, forests and other green areas. Belongs to the genus Artemisia, the Asteraceae family. Visually, these are dense bushes with a height of 50 to 150 cm.

Tarragon leaves are narrow, elongated, pointed. Tarragon blooms in late summer and early autumn with small yellow flowers. The grass loves water and feels better in the shade. Tarragon is completely unpretentious in planting, so it easily takes root in cultivated areas.

Tarragon contains many B vitamins: vitamins A, C, PP, E, potassium, iron, magnesium, carotene, phosphorus. It has anti-inflammatory properties, has a beneficial effect on the gastrointestinal tract, relieves flatulence, relieves intestinal spasms, strengthens the immune system, and normalizes the functioning of the nervous system. Due to the high ether content, the herb gives a pronounced and distinct aroma.

The use of tarragon in food applies to almost everything: first and second courses, salads, drinks, snacks, savory baked goods, and canned food. Both fresh shoots and dried ones are used in cooking.

The spice grows almost all over the world. They especially like to use tarragon as a seasoning in eastern countries and Central Asia. But there are many fans of fragrant greenery in our regions. Many people have grass growing in their gardens and dachas. Fresh bunches of greenery are found in markets. Finding it in dried form on store shelves is also not a problem.

Salads

Tarragon is a fairly early herb; green shoots delight with their freshness in early spring. For salads, the tops of the plant are used, simply pinching them off from the bush.

Having finely chopped, tarragon can be added to any vegetable salads, but, most importantly, observe moderation. The aroma of the spice is quite strong and distinctive; per serving of salad it is enough to add chopped herbs in an amount of slightly less than half a teaspoon.

Sauces

Various sauces for meat, poultry, fish and other dishes are in perfect harmony with tarragon. Where else is tarragon herb added - in mayonnaise dressings, in vinegar to give it flavor, in marinades for kebabs and other meat dishes.

In order for the greens to give out maximum aroma, it is better to grind them in a mortar and add them to the rest of the ingredients.

When tincture of vinegar, simply put a whole sprig in a bottle and leave it for 7-10 days. This vinegar can be used to dress salads to give them a special touch.

First meal

Finely chopped or crushed dried herbs can be added to vegetable and meat soups, okroshka, cold soup, fish soup, and when cooking jellied meat.

It is especially useful to use broths with the addition of this plant for people with gastrointestinal diseases. To get the maximum benefit from the seasoning, add it to soup or any other hot dish at the very end, a minute before cooking.

Second courses

Tarragon is an ideal seasoning for any meat. Thanks to its fragrant aroma, the greens perfectly cancel out the specific smell of lamb. If you want to completely eliminate the smell, rub the pieces of lamb meat with crushed tarragon before sending the dish to cook. Almost no Caucasian meat dish is complete without spices. Baked pork, chicken or fish with tarragon sprigs will taste richer and more interesting.

If you like the taste of this green, then, in fact, there are no restrictions on its use - you can safely add seasoning to any food.

Herb tarragon application in conservation

The plant is used for pickling and preserving any vegetables for the winter. Twigs are added to sauerkraut, to pickled mushrooms, to marinades when soaking vegetables, pears and apples. Various lecho, adjika, caviar and other canned seasonings and snacks can also be combined with tarragon, it all depends on your taste preferences.

Beverages

Many of us are familiar with Tarragon lemonade, which has a characteristic green color and unique taste. The plant is really great for making refreshing soft drinks. You can make this lemonade at home yourself.

Homemade Tarragon recipe

• For 1 liter of water, take 200 g of sugar and a bunch of tarragon.
• Pour the water into a saucepan, add sugar and bring to a boil.
• You can chop the greens (not too finely) or add them whole to boiling water.
• Boil for 2 minutes, then turn off and leave the liquid for 3 hours.

After this, strain the infusion, squeeze the juice of 1 lemon into it and cool. As soon as the liquid has cooled to a pleasant coolness, the lemonade is ready.

You can add tarragon sprigs to any herbal teas and decoctions. Hot drinks with the addition of this herb are effective against colds, coughs, and bronchitis.

What else can you do with tarragon herb? – For flavor, you can add tarragon sprigs to water when boiling potatoes or pasta. They can be used to decorate dishes when serving on a festive table. Some people use tarragon sprigs to flavor alcoholic tinctures, balms, and homemade wines.

Freshly squeezed plant juice is useful to add to cosmetic masks for the face and hair. The juice contains many useful components that help rejuvenate skin cells.

Summing up, we can confidently say that tarragon (tarragon), the use of which in cooking is not limited in any way, is one of the most universal and popular seasonings. But it should be borne in mind that it contains a lot of essential oil, so people prone to allergies and pregnant women should be more careful. Otherwise, there are no contraindications to eating tarragon.