Tarragon is a plant of the genus Artemisia.In another way it is called tarragon, stragon, dragoons grass.Due to its taste qualities it is widely used in cooking.Homeland tarragon - East Siberia and Mongolia.

bush grows up to 1 m leaves are dark green.Tarragon quite unpretentious, can grow in the sun, and darkened areas.

Ingredients: vitamins

peculiar smell and feature of this plant is a large amount of essential oil, which is contained in the leaves.It contains carotene, ascorbic acid, coumarin.The fresh leaves are vitamins B1, B2, A, C, and minerals - magnesium, potassium, phosphorus, iron, resin, bitter tannins.

Calorie tarragon 100 g of the product is 25 kcal:
  • Proteins - 1.5 g
  • Fat - 0.0 g
  • Carbohydrates - 5.0 g

Interesting facts:

  • Tarragon has a scientific name of «Artemisia dracunculus», which is used to refer to all types of wormwood and comes from the Greek «artemes» - which means "healthy."There is also another version, associated with the name of the goddess of hunting
    Artemis, as well as the name of Queen Artemisia, which is famous for the construction of the mausoleum of Halicarnassus in honor of her husband's mausoleum.

  • Dragun-grass is also called "Little Dragon» («dracunculus») - the shape of the leaves, which are somewhat similar to a long forked tongue dragon, and another form of the root, like a snake.They explain this by the fact that the plant for medicinal purposes is the perfect antidote to the bites of certain species of snakes.

  • In North Africa and the Middle East, tarragon herb has been very popular, as evidenced by the famous botanist and physician Ibn Bayter the XII century, noted in his writings the use of fresh shoots, along with vegetables and tarragon juice beverages to impart a spicy taste.

Useful properties of tarragon

Useful properties of tarragon Useful properties of tarragon

Use tarragon: has antiscorbutic, tonic and diuretic, it is necessary to use for beriberi, to improve appetite and digestion.

Tarragon grass More long been used as a means of calming the nervous system.Now it is often used in salt-free diets and diets.

plant is absolutely not bitter, spicy taste is different and strong flavor, unlike known grasses, spices used in dried and fresh (mint, basil, parsley and dill (read about the useful properties of parsley), rosemary).Herbs tarragon cut and added to appetizers, salads, as a garnish to various dishes.Young greens used in the hash, broths, vegetable soups.Leaves added to pickles, soaking apples, sauerkraut.Of these, you can also prepare a spicy vinegar and green salted fish oil.

Without tarragon-grass will not do Arab cuisine, where it is traditionally coupled with a goat in France - with beef, the Caucasus - a lamb in Armenia - with fish, in Ukraine - with cheeses.From it is prepared and tartar sauce béarnaise, classic Dijon mustard.Besides all of the above, it is possible to combine it with poultry, seafood, eggs.Even the classical French mixture Fine herbes, except parsley, chervil and chives, tarragon was not without.

Tarragon is used in the preparation of soda water "Tarragon" and the infusion of alcoholic beverages by adding a beam of green or dried branches, as a result gives a special flavor and aroma.

it has long been successfully used in the fight against tooth and headache.In addition, the herb is used to increase potency in men, acting on the body of a general strengthening.If tarragon to combine with herbs, it can be used as a substitute for salt, which is particularly useful for hypertensive patients.

dried tarragon found its application in the form of teas and medicinal tinctures.A decoction of the leaves is beneficial for diseases of the gastrointestinal tract, intestinal cramps, flatulence, sluggish digestion, menstrual disorders in women, and painful menstruation.Preparations made of tarragon, have anti-inflammatory, wound healing, diuretic, antispasmodic, tonic, soothing and anthelmintic properties.

Harvesting and storage of tarragon

Harvesting and storage Tarragon

reserves of grass-dressing for the winter, you can not only dry, but also frozen.Here's how: rinse greens from possible contamination and remove it with a towel the excess moisture.Next bundles wrapped in foil and put the package in the freezer.

There is another way: the washed greens finely chopped, evaporate in a stainless pan a little dry white wine.After evaporation (to get somewhere 50% by volume) in a warm wine pour chopped tarragon.From mash prepared to make small pellets, wrap them in foil and put in the freezer briketiki.This method is very convenient because of the dosage form and the wise use of the volume of the refrigerator.

Harm and contra-tarragon herb

Tarragon can be consumed in small amounts, since large doses of this plant can harm the body - cause nausea, vomiting, seizures, and the appearance of loss of consciousness.Absolutely contraindicated use the leaves of the plant with gastric ulcer, gastritis with high acidity (read about the causes of gastritis) and pregnancy - the latter is connected with the probability of the threat of miscarriage.

video about cooking summer drink - Tarragon

Author: Marianna | Photo: open source