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There is a huge palette of various spices and seasonings on our table. Parsley, dill, basil and more.
But the inhabitants of Eurasia and North America have a slight advantage in the form of tarragon. And what is this spice? Where is it applied? Is it difficult to grow? Let's understand these issues.
From this article you will learn about the beneficial properties of tarragon, its chemical composition, contraindications and harm. Also consider the use of tarragon in cooking and medicine.
What it is?
- Appearance... Tarragon is a plant from the Aster family, like wormwood. Therefore, his appearance is very similar to her. Long stem, elongated leaves without cuttings. In late summer, it blooms in panicles of small, pale yellow flowers.
- Smell... Refreshing, peppery. Something like mint with anise.
- Taste... Also "chilling", sweet, but some varieties have a pronounced bitter aftertaste.
- Story... It grows everywhere in Eurasia, North America. It comes from Mongolia and Siberia, in Europe tarragon has been known since the Middle Ages, and in Russia accurate notes about the "dragoon grass" appeared in the 18th century.
Originally grown in Syria for use as a spice. Further, in folk medicine, it was used for appetite, removing parasites and relieving the symptoms of anorexia.
Find out more about tarragon in this article.
- Improves the digestive tract... Increases bile production. Helps with bloating, stomach irritation.
- Prevents insomnia... It has mild sedative properties.
- Helps with Type 2 Diabetes... Possesses a large number of polyphenolic compounds.
- Supports Eye Health... Due to vitamin A, the development of degenerative diseases is significantly reduced.
- Good antioxidant... Protects the body from free radicals that damage cells.
- Good for women... The blood circulation in the area improves, and the unpleasant symptoms of SCI are dulled. We talked in more detail about the benefits and dangers of tarragon for women here.
- Vitamin C - 50 mg
- Vitamin K - 0.240 mg
- Vitamin B1 - 0.030 mg.
- Vitamin B2 - 0.030 mg.
- Vitamin B3 - 0.24 mg.
- Vitamin B6 - 0.290 mg.
- Vitamin B9 - 0.033 mg.
- Vitamin E - 0.24 mg
- Magnesium - 30 mg
- Sulfur - 10.2 mg.
- Chlorine - 19.5 mg.
- Sodium - 70 mg
- Silicon - 1.8 mg.
- Potassium - 260 mg
- Calcium - 40 mg
- Iron - 32, 30 mg.
- Manganese - 7,967 mg
- Zinc - 3.90 mg.
Contraindications and harm
- Allergy to plants from the Astrov family.
- Tarragon should not be consumed during pregnancy and breastfeeding - it stimulates menstruation.
- Decreases blood clotting. If you are about to have an operation, take this into account.
- In case of stomach diseases, ulcers and other problems with the gastrointestinal tract, it is better not to use this seasoning.
- In case of overdose, there is a risk of serious poisoning.
To avoid poisoning, it is better not to consume more than 100 grams. tarragon a day.
Tarragon in cooking
- Both fresh grass and already dried are used.
- It is used as a spice.
- For canning.
- As an ingredient in sauces.
- Fresh leaves are added to vegetable salads.
- Added to baked goods for flavor.
- Interesting as an additive to alcoholic beverages.
How does the taste change?
- Do not add fresh tarragon to "hot" dishes. This will only give bitterness.
- After adding, the taste of the products becomes more piquant, spicy, with a pungent note.
- Add tarragon 5-7 minutes before cooking, then the taste of the spice will be completely preserved.
Where do they add?
- In sauces... Most tarragon sauces are served with meat. This enhances its taste with spicy notes that go perfectly with the meat. The most important ingredient in the popular Béarn sauce.
- Into the meat... As already mentioned, dried tarragon finds its use as an ideal addition to red meat. And in the form of sauce and seasoning.
- In soups... Helps vegetable-based soups develop their flavor more.
- In oils... Due to the high content of vitamins, tarragon is also added to other oils to enhance the healing properties.
Application in medicine
- Vitamin restorative agent.
- For insomnia.
- The leaves are used for scurvy and edema.
- Helps with nervousness and depression.
You can learn more about the use of tarragon in medicine, weight loss and cooking here.
How to dry at home?
What are the best varieties?
It is better to choose those varieties that are able to retain their taste and aroma after drying. Suitable varieties:
- "French" tarragon.
You need to harvest in dry weather, with weak sun... We tear off only the ground part, i.e. inflorescences, leaves and stems. But no additional processing, except for the banal washing and cleaning from insects, is required.
- We tie the greens into bunches.
- We hang with the tops down in a dry place far from the sun, with a temperature not exceeding 35 ° C.
- Good ventilation is necessary.
- The grass dries quickly. You can check by slightly pressing on a leaf or twig. If it breaks easily, then you can grind.
- We check how much the grass has dried.
- Tear off the leaves from the stems.
- Grind them to the correct size.
- Put in a storage container quickly to avoid losing the aroma.
- In a cool, dry, dark place.
- In sealed containers or in tight bags.
- Useful properties, if stored properly, will last up to two years.
Shopping in the city
When buying fresh tarragon, you should pay attention to the color and condition of the grass. She should not be lethargic and too pale. When buying dried, pay attention to the aroma of herbs and uniformity, to the integrity of the packaging and the shelf life. Dried tarragon in the store is best taken from manufacturers of large brands... The price will be higher, but so will the quality.
The cost can vary greatly. From 50 rubles in the local market and up to 400 rubles for an exclusive brought from Israel. Fresh grass is also much more expensive than dried tarragon.
What spices are combined with?
- Chives bow.
Now you know that tarragon can be used to make not only everyone's favorite drink from childhood with a bright green color. Tarragon is a much healthier product of these refreshing greens. It is easy to grow it yourself, it is stored for a long time, and dishes with only one pinch of this spice will sparkle with new colors.