Tarragon where applied. Growing tarragon in open ground. Species and varieties

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 when used correctly, it 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. Nonetheless 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 cosmetics. 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 a valuable source of vitamins A and C, used as a cure for scurvy and a 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 nervous activity against the backdrop of stress.

Indications for the use of tarragon

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

In folk medicine, the plant is used to treat:

• violations menstrual cycle;
• 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 the menstrual cycle, get rid of specific symptoms premenstrual syndrome. Regular consumption of tarragon is effective prevention inflammatory diseases female genital organs.

The plant has a positive effect on the nervous system, eliminates pernicious influence stress, normalizes sleep. In this regard, tarragon is indicated during periods of strong mental stress, with neurosis and neurasthenia, and also as part of a comprehensive treatment for 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 of 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. This helps with edema and high pressure, and therefore it is recommended to take tarragon-based medicines for hypertensive patients and people with mild disorders kidney function.

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 of the 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. Leaves are used in cooking meat dishes and pickles, 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;
• peptic ulcer stomach;
• obstruction of the bile ducts;
• cholelithiasis;
• gastritis hyperacidity.

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, beneficial features and the contraindications of which are well studied, requires careful use, therefore, when treating with 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. Make sure your drink contains maximum amount juice.
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 a 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 recipe for tarragon at home, you need lemon or lime zest. Peeling fruit should be very thin layer so as not to give 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 the plants depending on weather conditions in 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 feeding 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 the entire growing season green mass 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 best quality 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 inherent shoots. green coloring. 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, which is known as tarragon, is a perennial shrub that has a pleasant herbaceous aroma and a sharp, spicy taste. This aster variety of plants clearly represents the Asteraceae family. His genus is wormwood (hence official name plants - tarragon wormwood), but, despite this, he is the only one of the plants related to him that does not have bitterness.

Tarragon has a fairly powerful rhizome, which is good for propagating this spice (cuttings and seeds are used less often for this). The height of the plant reaches mainly 1 meter. And the stems, covered with narrow silver-green leaves, become woody as the bush matures. Flowers are pale yellow color collected in a dense, narrow and paniculate inflorescence.

The culture prefers to grow on slopes and well-lit areas, although it takes root well in the shade and does not like waterlogging.

Where does it grow

It is difficult to name a place where tarragon is found. But it is believed that the birthplace of this spice is Mongolia and Eastern Siberia.

Since the 17th century, seasoning has been used in France. Until that time, this plant has been cultivated there, which has a very delicate pleasant taste and aroma, and is actively eaten. Russia (except the Urals) is a country where spice grows, characteristic feature which are short leaves, coarser smell and taste, and lack of sweetness.

Tarragon plantation in France

plant photo

More fragrant tarragon the smell of varieties growing in Ukraine, the Urals and the Transcaucasus. In Mexico, tarragon has a sharp and spicy taste.

Chemical composition, nutritional value and calorie content

Tarragon contains many substances that are very beneficial for human health. It contains a significant amount of vitamins A, PP, C, B1 and B2. Important components of this spicy culture are carotene, alkaloids, flavonoids, coumarins and essential oils . Of the minerals in it can be found iron, magnesium, potassium, sodium, phosphorus, iodine and others. The beneficial properties of tarragon are represented by a significant amount of carbohydrates and protein. At the same time, its calorie content remains quite low - 25 kcal per 100 g of product.

Leaves and young shoots, which are rich in essential oils, make this plant respectful.

What else is it called?

It turns out that this plant has many names. Three of them - tarragon, tarragon and tarragon we already know. Other names of this culture also have the right to life - stragon, dragoon-grass, wormwood-tarragon, turgun. But no matter how many names he has, the type of grass is practically the same and the useful property of wormwood does not decrease from this.

Varieties of tarragon (tarragon)

Informally, tarragon is divided into two types:

• French - a plant with a pleasant delicate aroma and a slightly spicy note of taste is a medium-sized bush with a thin stem and small dark green leaves. Blooms well, but does not produce seeds;
• Russian - has a strong rich aroma and pale green flowers. Its stem and leaves are more massive than those of the French.

French tarragon

Russian tarragon

Each country has its own variety of this spicy culture. We practice the cultivation of several varieties, among which it should be noted:

• Gribovsky 31 - the main shoot and leaves, which have a bright green color with a strong aroma;
• Zhulebinsky Semko - variety of universal purpose, indicated for fresh and processed consumption. It can grow in one place up to 7 years. Frost resistant. It has a pleasant taste with a sharp zest and pleasant aroma.

"Queen of the green" call this spicy herb in Georgia. It was here that tarragon got its name "tarragon" or "tarragon", as people say about it. Its fresh leaves here have a delicate taste and resemble the taste of anise.

Useful and medicinal properties

Benefit tarragon has been known since ancient times. The ancient Greeks used it not only for cooking, but also for the treatment of toothache.

Arabs used tarragon to improve digestion, and Russian healers, calling tarragon dragoon-grass, treated eczema, scabies, and burns with it.

The healing abilities of tarragon are especially actively used in our time, since everything has been studied healing possibilities that he may have. Not to mention folk, this herb is widely used in official medicine for the production of drugs that heal wounds, relieve inflammation, soothing, tonic, restorative and diuretic. So that healing effect its obvious.

Absolutely not bitter, fragrant (may resemble anise or mint), with a spicy, this spice recent times began to be actively used in cooking. Tarragon greens are added to snacks, salads, first courses, pickles, marinades, fermentations, etc.

Contraindications and harm to the body

Eating tarragon in moderation is undeniably beneficial to health. The harm of tarragon can manifest itself from a large amount of it. essential oil. As a result, there is a definite contraindication to large doses this spicy herb:

• may cause acute poisoning;
• in pregnant women - to provoke a miscarriage;
• will not be useful for those who suffer from gastritis or peptic ulcer.

plant application

Nowadays, this herb is used as a seasoning. it is added to soups, broths, sauces, wines, drinks, meat and fish are rubbed with leaves. It is believed that it would be better if this seasoning is added first at the beginning, and then at the end of cooking.

For therapeutic purposes, shoots and leaves of tarragon are used. there are also many examples of this.

In cooking

Tarragon and its taste in cooking is a topic that cannot be described in a few words. Nowadays it is widely used for cooking:

• conservation - added to marinades and pickles when harvesting cucumbers, mushrooms, tomatoes, eggplant, sauerkraut, soaked apples;
• salads - can be added to almost any of them, especially in the spring to prevent beriberi and strengthen immunity;
• first and second courses - usually applied dry, especially to meat broths, vegetable hot dishes, cheeses, curdled milk, when cooking eggs;
• meat and sauces - especially suitable for game, poultry, lamb and white whale sauces;
• fish and seafood - both boiled and baked. In France, tarragon is used to produce vinegar, which is used in the preparation of fish instead of salt;
• flavoring of alcoholic beverages - a sprig of tarragon, put into vodka, liquor or wine, will give them a pleasant taste and aroma.

Fresh tarragon grass is not thermally processed, as it can give off bitterness in the dish. It is better to put fresh leaves in already cooked food. Dry seasoning can be used freely.

dry spice

fresh seasoning

But if you didn’t have tarragon when preparing the dish, then you can replace it with fennel or anise seeds.

In medicine

Tarragon is also actively used in medicine. He overcomes dental and headache(mainly the root part is used). The spice is also shown for depression, insomnia, lack of appetite. Tarragon will help improve digestion in severe and fatty foods. The effectiveness of the plant in ailments of the respiratory organs has been proven.

It is believed that tarragon is useful to take instead of salt for patients with various kidney and urinary tract ailments. Tarragon works well as a diuretic.

This aromatic herb, which has antipyretic properties, deserves to be in the medicine cabinet at a time when cold pathologies are rampant. An infusion of tarragon has the power to restore efficiency, give energy.

How aid, tarragon can be used for:

• inflammation of the lungs;
• tuberculosis;
• bronchitis;
• indigestion;
• vascular pathologies;
• depressive states;
• overwork;
• insomnia;
• loss of appetite, etc.

Estargon is part of many medicines

For healing, the medicinal properties of leaves and shoots (essential oil and fresh juice), as well as decoctions prepared from dry grass, are mainly used.

Healthy Recipe at varicose veins veins: mix a handful of dry tarragon leaves with 0.5 l of yogurt, put in gauze and apply to the selected veins. Top with cling film and leave for half an hour.

In cosmetology

Tarragon properties:

• rejuvenate;
• moisturize;
• soften;
• tone up;
• disinfect the skin.

Tarragon (eng.) are widely used in cosmetology. Decoctions from it are used as lotions or added to various masks for face and hair. Its healing effect works well in combination with green tea, olive oil, hercules, honey, milk and yogurt. In addition to the face, masks are made on the neck and décolleté.

Tarragon oil

How to dry and store tarragon?

In order for tarragon to retain its beneficial properties, you need to know how to properly prepare its raw materials. Tarragon is indicated for use fresh, dried and frozen. The stages of preparation and storage of it are as follows:

• gathering - fresh herbs tarragon gathers together with flowers and buds when it begins to bloom (usually August or September). But in the spring you can cut fresh leaves. Some herbalists allow harvesting plants throughout the summer, cutting it several times. At the same time, you need to know that all the greens are not cut off from the tarragon, but only the top. The rest of the stem should be approximately 15 cm. fresh Harvested raw materials can be stored for 7 days in the refrigerator. In addition, by cutting into small portions, tarragon can be frozen, while maintaining all its healing properties;
• billet - the medicinal properties of the tarragon leaf are especially valued. therefore, the cut parts of the plant are dried in bunches in a well-ventilated area, where they are not exposed to the sun. The roots are harvested in autumn. After washing well and cutting into circles, they are dried in the shade or in the sun. Do the same with seeds. When harvesting the roots, they take only a part of them so that the plant can develop further;
• storage - raw materials can be put into linen bags or glass containers and hidden from dampness and light. Due to the high content of essential oils, such preparations are stored separately from other medicinal plants.

Recipes

Tea

A few sprigs of chopped fresh tarragon grass pour 2 tbsp. boiling water and leave for 15 minutes. Then strain.

You can drink, if weak, 1-2 cups a day. Tarragon leaves can also be simply added to black or green tea.

Salad with grapes and cheese

• Grapes (kishmysh) - 150 g;
• purple onion - 1 pc.;
• olive oil - 4 tbsp. l.;
• ground black pepper;
• salt - a pinch;
• green lettuce leaves - 1 bunch;
• hard cheese - 100 g;
• vinegar - 1 tbsp. l.;
• fresh tarragon - 20 g

Onion cut into half rings and pour vinegar. Finely chop lettuce and tarragon leaves. Cut each grape in half. Grate hard cheese on a fine grater. Connect everything, add olive oil then mix gently and season with salt.

Name in English:

Title in French: estragon (lat. Artemisia dracunculus)

Synonyms or other names: wormwood tarragon or tarragon wormwood,

tarragon and tarragon are the same thing, tarragon is its Arabic name. Dragoon Grass, Dragon Grass
wormwood, tarragon grass, fafnisgras or Fafnir grass, the mythological dragon (in Icelandic).

In what form is it sold:

Fresh, but mostly dried. In cooking and medicine, tarragon greens are used - the aerial part of the plant. It is collected at the beginning of flowering, tied in bunches and dried. The taste of the dish largely depends on the form in which tarragon is used.

Tarragon wormwood, unlike its wormwood counterparts, is endowed by nature with a slightly spicy aroma and a completely non-bitter taste. It gives the dishes a sharp, spicy taste. This is the only kind of non-bitter wormwood!

Where does tarragon grow?

Tarragon is cultivated and used almost everywhere. It is grown in Central and Eastern Europe, Central and Southeast Asia, North America, Mexico, Canada, even Alaska (!). Because of the huge distribution area, it is sometimes even called a weed, but in fact it is one of the real gifts of nature.

In Russia, it grows everywhere, both in the European and Asian parts, including Siberia and the Far East. in the Caucasus and Central Asia grow special varieties of salad direction, and in Moldova and Ukraine - aromatic. This seasoning is popular with Spanish, Italian, Greek chefs.

How tarragon is used:

Tarragon is a leading component in Caucasian and Arabic cuisine. The most diverse ancient traditional dishes these peoples include tarragon. Arabs are happy to add this spice to goat meat dishes.

Caucasians richly season lamb with them. Tarragon in Armenian cuisine is used in cooking fish dishes especially trout. The French cannot imagine beef without it.

• The grass is indispensable as a spicy-aromatic seasoning for pickling cucumbers, tomatoes, mushrooms. In homemade preparations, it inhibits the development of bacteria and helps preserve the color, smell, taste and firmness of vegetables and mushrooms.
• Tarragon can be used in fillings, minced meats, soups (meat, vegetable broth, potato soup, fish soup, borscht, etc.).
• It is suitable for virtually any marinades. Tarragon is added when pickling cabbage, soaking apples and pears. It's an excellent preservative.
• Tarragon is used in the preparation of dishes from rice and boiled (steamed) fish, sauteed vegetables, dishes from tomatoes, cauliflower, gherkins, zucchini, cucumbers, potatoes.
• It is used in game dishes (in Germany, game and meat are rubbed with fresh tarragon - this not only gives a special taste, but also drives away flies), lamb and other meat.
• It is added to jellied meats, cheeses and sour-milk products, okroshka, pilaf, offal dishes.
• Tarragon is indispensable in several recipes for mayonnaise, green oil, light sauces (oxal-tarragon, lemon (served with hard-boiled eggs), ravigote, bearnaise, etc.).
• With tarragon, Bernese sauce for steaks and tartar sauce are prepared. Certain varieties of classic Dijon mustard also cannot do without it. In France, fragrant spicy tarragon vinegar is especially popular, which is mainly used for seasoning fish.
• This spice is great in salads that are seasoned with vegetable oil.
• Widely known in all regions of the world is a refreshing, non-alcoholic drink, which is prepared on the basis of tarragon. In France, tarragon tea is popular as a light sleep aid.
• The spice is used in the formulation of liqueurs, for flavoring wines - the Spanish fortified wine Tarragona based on tarragon is known all over the world. Try putting a small bunch of tarragon in a bottle of vodka and let it steep for a few days. The taste will be unique!

Fresh tarragon does not tolerate heat treatment. He gets bitter. That is why chefs put it in almost or already prepared dishes. Dried tarragon for full disclosure of flavor put 1-2 minutes before readiness.

Store fresh tarragon in a cool place for no more than a week after cutting. It is recommended to wrap it with a damp cloth and place it in an airtight bag.

To obtain a good dry tarragon, the leaves are separated from the stems, finely chopped and dried separately. Dried spice loses a significant part of the flavor and turns brown. Store the seasoning in a dry and dark place, in a closed glass or porcelain dish.

AT diet food tarragon in combination with other herbs is used instead of table salt. In cosmetics, tarragon has also found application: compresses are made from it when caring for aging neck skin. Essential oil is used in perfumery.

The plant is suitable not only for humans. It has an important nutritional value. Tarragon is grown for special hay and silage. Large cattle loves this seasoning for traditional food in winter period. Animals unmistakably choose the best.

What is combined with tarragon:

Tarragon goes well with many foods. The list always includes:

• meat of all kinds, including poultry and game;
• offal;
• eggs and cheese;
• Fish and seafood;
• vegetables and any plant food;

The classic French Fine herbes blend features tarragon, parsley, chives and chervil. In french cuisine he, along with these components, is included in the list of the most common herbs.

Tarragon goes well with sesame seeds. It is included in mixtures with black, green, allspice and red pepper, bay leaf, ginger, mint, mustard, celery, parsley, dill, garlic, cumin, oregano, basil, cloves, coriander, marjoram and so on. Uff… This is not a complete list!

What can not be combined with:

In general, tarragon can be marinated, baked, boiled, fried, steamed, insisted, brewed, “grilled” ... You can’t just boil fresh tarragon and put it in quite a bit, because it has a slightly bitter taste.

Tarragon - medicinal properties:

The medicinal properties of tarragon are numerous. Many researchers claim that the specific name of this herb (Artemisia dracunculus) comes from the name of the wife of the king Mausoleum Artemisia. She lived in Ancient Caria, located between Lydia and Lycia, back in the 4th century BC. e.

With the help of tarragon, not only Artemisia was cured of a serious illness. Indian Rajas revered him. Healing, nutritious decoctions were prepared for them on the basis of tarragon. The Persians used it for loss of appetite. At all times and among many peoples, anti-inflammatory, wound healing, tonic, carminative, sedative, antispasmodic and other useful properties of this spice have been noted.

Green mass of the plant contains proteins, fats, as well as a yellowish, mobile essential oil with a characteristic odor. It contains carotene, flavonoids, methoxycinnamic aldehyde, linal acetate, phellandrene, sabinene, ocimene, tannins, resins, etc. The content of vitamin C, B1, B2 and A is high. There is also a certain amount of phosphorus, calcium, potassium, iron. All this forms the useful properties of the plant.

From fresh and dry tarragon, tinctures are prepared for internal use, decoctions and teas.

Contraindications:

Tarragon can only cause harm if used in too large volumes. As with any healing herb, everything should be in moderation. In case of an overdose, the effect will be the opposite, moreover, it will provoke the development of the disease. If the plant is used in large quantities and for a long time, you can experience hallucinations, dizziness, spasms, reach disorders of the nervous system and depression.

It is not recommended to use tarragon infusions for pregnant women, since there are cases when an overdose provoked miscarriages. Do not add tarragon to the food of epileptics. Tarragon is also given to children in a limited way. Oil prescribed for certain diseases babies, diluted with water.

• According to one version of Artemisia researchers, common name different types wormwood comes from the Greek word artemes, which means "healthy". Another specific name for tarragon, dracunculus, which means "little dragon", is associated with the shape of the leaves, similar to the forked tongue of a small dragon, and also with the fact that tarragon is used as an antidote for the bites of certain types of snakes.
• The botanist Ibn Baiter, an Arab of Spanish origin, wrote in his writings of the 13th century that cut shoots of tarragon are indispensable in vegetable dishes. He recommended adding juice freshly squeezed from this plant to improve the taste of drinks. He recommended using the spice to make the breath "sweet", remove the bitterness of some drugs, and eliminate insomnia.
• In the Middle Ages, the plant was credited with magical properties. Its branches were dried and hung in houses, using it as a talisman against dark forces.
• In Europe, tarragon is considered a French spice (in many European languages the name was fixed on the basis of French cookbooks), although Eastern Siberia and Mongolia are recognized as its homeland. Arabs spread the spice from these regions. The Moors brought it to Europe through Spain in the 17th century. Tarragon quickly spread and reached Britain. There he was nicknamed "Mary's gold" for the bright color of the flowers.
• Today in France, the so-called "French" and "German" species is cultivated, which is characterized by a very delicate aroma.
• In Russia, the perennial has been cultivated since the 18th century, but it is a "Russian tarragon" with short leaves, a rough smell and a taste without sweetness. The name "tarragon" is used more often than "tarragon", which came from the Caucasus.
• One of the types of tarragon is grown in Poland. It differs from the Russian and French plants not only in appearance, but even chemical composition. He has a different way of cultivation.

How many times have you read recipes in which the mysterious herb tarragon was found, but did not know anything about its use and about its beneficial properties and contraindications for use? There are thousands of plants that can be used in cooking to enhance taste and improve health. Today on the site you will learn what tarragon is (or, as it is also called grass, tarragon), about its properties and application.

What is tarragon (tarragon)?

Tarragon, also known as tarragon, is a spicy herb with green, long, thin, pointed leaves and an unusual anise-like aroma that is used fresh and dried as a condiment.

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.

The sweet tarragon concentrate is flavored with a popular carbonated soft drink - Tarragon lemonade.

general description

Tarragon (tarragon) belongs to the family Asteraceae or Compositae (Asteraceae) and the genus Wormwood (Artemisia)

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 fragrant and more pungent in taste, therefore not as common in cooking.

The second name of tarragon is tarragon.

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

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 sufficient sunlight.

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

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

Flowers 2 to 4 mm in diameter, greenish-yellow.

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

What is the smell and taste of tarragon (tarragon)

Tarragon grass (tarragon) is very fragrant and has a sweet taste that is slightly bitter and a bit similar to anise, fennel and licorice, but at the same time unique.

Tarragon should only be used sparingly when cooking, as its smell and taste can overwhelm all other ingredients in a 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 will most likely find it in large supermarkets as well if they have a wide variety of fresh herbs.

If you can buy tarragon greens, look for an herb with a rich flavor and avoid one with limp, discolored, older leaves.

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

How and how much to store tarragon

Fresh tarragon grass is stored in the vegetable compartment of the refrigerator and used as soon as possible, since the shelf life of greens is limited - only 2-3 days.

Dried tarragon can be stored in an airtight container in a cool, dark place for up to six months.

The chemical composition of tarragon

Tarragon doesn't have much medicinal properties, like many other herbs, but still has a lot to offer as it has quite a rich useful substances compound.

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

Physiological role

Tarragon has the following effect on the body:

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

Health Benefits of Tarragon

Tarragon is a fragrant perennial plant rich in health-promoting phytonutrients as well as antioxidants that promote health and prevent disease.

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

In folk medicine, tarragon has been used as an appetite stimulant and to relieve the symptoms of anorexia.

Scientific studies show that the 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 some compounds in it block platelet activation, prevent platelet aggregation and their adhesion (sticking) to the wall blood vessels. It 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 rich in vitamins C, A, as well as group B: folates, pyridoxine, niacin, riboflavin, etc., which act as antioxidants, as well as factors that promote 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 essential for cellular respiration ( contributing factors for the enzyme cytochrome oxidase) and the production of blood cells.

Although tarragon has beneficial properties, you should be careful before using it in medical purposes because there are some contraindications. Some people may not only benefit from tarragon, but also harm. Here are a few caveats:

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

Women during pregnancy and breastfeeding should be wary of this herb, because a large amount of tarragon stimulates menstruation.

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

The use of tarragon in cooking

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

Fresh tarragon has a much more intense flavor 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 strip the leaves from the stems and use whole or chopped.

Tarragon's subtle herbal flavor is particularly well suited to fish and chicken, as well as vinaigrettes and sauces.

Here are some more tips where to add tarragon:

• Fresh tarragon is used in green salads.
• Dry tarragon - for pickling tomatoes and mushrooms, as well as for salting and sauerkraut.
• Chopped leaves also add a special flavor to seasonings such as mustard, mayonnaise, tartar sauce.
• Fresh as well as dried leaves are put as a fragrant base in marinades for fish, lamb and poultry.
• The aroma of tarragon goes well with tomatoes and carrots. This spice can be added to fried summer vegetables.
• Tarragon complements baked potatoes, potato salad and egg dishes.
• It is made into 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 are also good for making simple fried chicken or as a condiment 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 to make tarragon tea. You will need a kettle, 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 it 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 alleviates anxiety. Tarragon tea is easy to make and can safely be drunk several times a day.

Tarragon lemonade - how to make Tarragon at home. Video

What can you substitute for tarragon in a recipe?

If you don't have tarragon on hand, haven't found it in stores, or just don't like the taste, there are a few good substitutes, which can be used as an alternative to this spicy herb.

• To replace 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 usually included in.

So, you have learned what tarragon is, many people are familiar with it culinary application, 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 cure for many ailments. In addition, tarragon is an excellent addition to any food because it contains a large amount of vitamins, potassium and other nutrients which have been said to provide health benefits.

is a perennial plant, appearance a bit like wormwood. This plant grows in a bush, it can reach a height of 1.5 m. Tarragon leaves dark green color, rather narrow in shape, have a strong but pleasant aroma, taste a bit like pineapple. The stems have a yellowish-brown color, many branches depart from them. Leaves up to 80 mm long and up to 10 mm wide, green with a glossy sheen. Tarragon blooms in the second half of summer, the flowers are small, mostly yellow. Tarragon is also called tarragon or tarragon tarragon. Tarragon bears fruit with an achene that does not have a tuft. The fruits appear in October.

Tarragon leaves are widely used in cooking, for example, a variety of salads, as well as in pickling vegetables and sauerkraut. Tarragon begins to grow in early spring - almost immediately, as soon as the snow melts. Tarragon is most useful in the first three years of growth, despite the fact that it may well grow in a new place up to 10 years.

The plant is cultivated everywhere, although in many countries, including Russia, it grows wild. Prefers pebbly and dry steppe slopes, although it can also be found in fields.

It is believed that the plant was brought to European countries from Siberia and Mongolia, which happened during the invasion Tatar-Mongol yoke. The most common varieties of tarragon are French, Russian and Transcaucasian tarragon.

The plant does not differ in "whims", it is quite unpretentious in cultivation. Tarragon can grow successfully in both sunny and shady places. In the spring, it is advisable to feed the tarragon a little, this is done as follows: you need to add 3–4 kg of compost or humus to the plant, about 3–4 tablespoons of wood ash, and it is also advisable to add 1 tablespoon of nitroammophoska or nitrophoska, you can also any other complex fertilizer. Tarragon should be watered with plenty of water, about once every 10-12 days. Harvesting tarragon for the winter, as a rule, is carried out in the summer, the plant is cut about 3-4 times, after which it is dried.

Just be sure to remember that the tarragon must be cut at a height of 12 cm from the ground. It is also worth noting that the more often cuts are made, the more shoots will appear in the future with soft, tender and fragrant leaves.

Useful properties of tarragon

Tarragon, as you know, is valued not only for its spicy taste, but also for its great content carotene and vitamin C. Like many other leafy spices, fragrant tarragon is able to give a person cheerfulness. Tarragon essential oil has its own unique smell, characteristic only for this plant. It is precisely these properties of tarragon essential oil that create this unique aroma and pleasant spicy taste with a slight bitterness. Tarragon essential oil contains phellandrene, sabinene and ocimene. Fresh tarragon contains vitamins such as A, B1, B2 and C, and also contains a small amount of phosphorus, calcium, potassium, iron.

Tarragon is 45% carbohydrate and 25% protein. It is often used as a vitamin medicinal plant. In folk medicine, tarragon is popular as a diuretic, and its good antiscorbutic effect is also noted, in addition, it can simply be used as tonic. This wonderful plant is distinguished not by its pungency, but by the high aroma of essential oil, which is used in perfumery. Tarragon is able to improve appetite, also stimulate digestion, it is used for dropsy, as a diuretic. Also, the plant can have a calming effect, improve sleep. With pneumonia and bronchitis in Tibetan medicine tarragon was used as a medicine.

The use of tarragon in food is useful for the prevention of heart attack and stroke, since the compounds contained in its composition prevent the formation of blood clots.

Depending on the purpose for which tarragon is used, one can achieve following effects:

Calming effect (normalizes sleep, helps to cope with depression);

Wound healing effect (strengthens the walls of blood vessels, ensures their elasticity);

Removal of inflammation;

Tonic effect;

Strengthening the body (increases immunity);

Relieve spasm (relaxes nerves, relieves toothache);

Diuretic effect (helps eliminate edema, removes excess liquid from the body)

Wind effect.

Thanks to tarragon, you can reduce arterial pressure, normalize the metabolic process, strengthen the walls of blood vessels, improve digestion. When the herb is used in food, there is an increase in the production of gastric juice, and appetite improves.

Another well-known property of tarragon is its effect on the sex glands. In particular, in men, the intake of tarragon in food increases potency.

Since ancient times, tarragon (tarragon) has been successfully used in the fight against head and, and besides, with, poor appetite. Tarragon is advised to take after junk food in order to improve digestive process, and also this miracle plant is recommended for increasing potency in men. The latter is explained only by the fact that tarragon has a general strengthening effect on the body. Tarragon, when combined with other herbs, can be used as a salt substitute, which is extremely convenient for people suffering from hypertension.

Tarragon for treatment is used in a dried state, in the form medicinal tinctures and tea. A decoction is prepared from the leaves of the plant, which earlier, and even now, is used by many for various diseases gastrointestinal tract, as well as intestinal cramps, sluggish digestion, hiccups, in women, menstrual disorders and premenstrual syndrome.

A decoction prepared from tarragon roots is good for toothaches. Preparations made from tarragon have wound healing, anti-inflammatory, antispasmodic, carminative, diuretic, sedative and antihelminthic properties. Tarragon has a tonic effect, calms the nervous system.

The use of tarragon in cooking

The use of tarragon in cooking is widespread. The plant is used as a spice that adds flavor to the dish and enhances its taste. It is added during conservation, during sauerkraut, when soaking pears and apples.

Tarragon is used in the preparation of hot dishes: meat, mushroom, fish. Tarragon is often added to alcoholic drinks, for example, in liquor, vodka, wine, which makes their taste and aroma more piquant.

Food can not only change its taste and aroma if tarragon is added to it, but it will also be stored longer, since this plant acts as a natural preservative.

The use of tarragon in cooking is especially common in France, where the herb is part of the famous Béarnaise sauce.

Russia, Georgia, Armenia, Kazakhstan, Ukraine - the inhabitants of all these countries are familiar with the taste of a soft drink called Tarragon, in which tarragon is used as the main flavor.

Tea is brewed with tarragon, which will be especially useful for people suffering from insomnia.

Tarragon drink at home

It is not difficult to prepare a drink from tarragon at home. To do this, you need to take 100 g of grass, one lemon, one lime, mint, sugar and water.

First, the tarragon is thoroughly washed, then all the leaves must be cut off from the stem and chopped, tearing them with your hands. The stems should be cut with a knife into small pieces, about 10 mm long. Boil water and pour chopped stems and sugar (50 g) into it, leaving it on fire for 5 minutes, then remove from the stove. Water for this amount of sugar will require 250 ml.

Torn leaves are mixed with citrus juice and poured into prepared sugar syrup. This must be done before it cools down. Then the container with all the contents is covered with a lid and allowed to brew for an hour. The finished infusion is filtered and adjusted to the desired concentration with sparkling water or still water. You can decorate such homemade lemonade with a slice of lemon and tarragon leaves.

Growing tarragon in open ground

Growing tarragon in open ground- the task is simple, since the plant is completely unpretentious and does not require special care.

However, like any representative of the flora, tarragon requires some attention:

You should choose a sunny site, this will allow the plant to acquire dense foliage. However, tarragon will grow in the shade, but will not be too lush.

The soil should be light, it is best to enrich it with sand, humus and peat.

If the soil has high acidity, then it must be reduced by adding wood ash or ground chalk.

The soil should not be too wet. Tarragon does not like moisture, so it should be planted away from places where groundwater occurs.

It is best if chicory, legumes, lettuce, Jerusalem artichoke previously grew in the place where it is planned to plant tarragon.

Tarragon can be planted in the spring, without prior germination by the seedless method. To do this, the seeds are simply scattered over the surface of the selected area and sprinkled with earth on top. The soil must first be moistened.

The interval between rows should be at least 30 cm. After 2 weeks, the first shoots will appear that require thinning.

Plantings will need to be updated every five years, as over time the greens of the plant become coarse.

If you want to get a crop faster, then tarragon can be grown through seedlings. You need to sow seeds at home in early March. After seedlings appear, the seedling box should be moved to the windowsill. Seedlings require moderate moisture and light. Plants dive a month after the appearance of sprouts. When warm weather sets in, tarragon can be transplanted into open ground.

As for the care of tarragon, it comes down to loosening, removing weed grass, watering and fertilizing. As a top dressing, tarragon prefers humus. Can enrich the soil mineral fertilizers if she is poor and malnourished. It is important not to use those fertilizers that contain a large amount of nitrogen, as this will negatively affect the taste of the plant.

Tarragon should not be poured, the plant prefers moderate moisture. Before wintering, it is desirable to insulate the root system of tarragon. To do this, it is covered with a layer of dried grass, or mulch from a mixture of peat and sawdust.

Collect the grass before flowering, cut off the upper stems. For long-term storage tarragon is dried and kept in a ventilated area, away from sunlight. In one summer season, you can cut off the tops several times.

Tarragon contraindications

Contraindications of tarragon are due to the poison included in its composition. Do not forget that the plant belongs to the Wormwood genus, which means that it must be used very carefully. If tarragon is used as medicine, it is strictly forbidden to exceed the recommended dose. This threatens with serious poisoning, the development of convulsions, loss of consciousness.

Tarragon is contraindicated in diseases of the gastrointestinal tract (peptic ulcer, gastritis with high acidity), it should not be eaten during gestation, during breastfeeding, in the presence of individual intolerance.

In addition, there is evidence that prolonged use of tarragon in food can provoke the development cancerous tumors, since it contains a substance such as methylchavicol. But in this case we are talking about regular consumption of grass in large quantities. As a spice used in cooking, tarragon does not pose a risk to human health if it does not have the above contraindications.

Education: Diploma of the Russian State Medical University N. I. Pirogov, specialty "Medicine" (2004). Residency at the Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).