Tarragon: description and general characteristics
It is a perennial aromatic plant, can reach one meter in height: its stems are branched; The lance-shaped leaves, shiny and of a dark green; said corymbs flowers are small and yellow, and bloom in summer.
It comes from Eastern Europe, Russia, Asia and South Siberia, is not widespread in Italy though thrives well in temperate climates. It spread from these places in the rest of the West as a result of the Crusades. The Greeks knew its medicinal properties and used it against the toothache, hiccups and to stimulate appetite. The Romans gave it the name Artemisia in honor of Diana Artemis, since women used it to regulate the menstrual cycle, but according to other sources the name comes from Artemisia, sister and wife of Mausolus, king of Caria and Halicarnassus in 300 BC botany expert. It spread later the property of healing not ascertained from animal bites by natural remedies products with this plant.
Variety of tarragon:
- Russian tarragon: produces fertile seeds blooms from July to October, the plant is more resistant and robust but the flavor less strong;
- French tarragon is superior because of the quality of the flavor and is distinguished by the darker the leaves, the plant has a much more fragile appearance.
How to grow tarragon
Cultivating tarragon requires some attention: it reproduces by clumps or cuttings (the seeds are infertile), the soil should be rich and sandy and must be placed in sunny locations in low altitude. It plants in spring and in the next one you can already remove branches and young leaves to prepare natural remedies (it can also be dried to preserve them longer, or chop them and freeze them) but first they open the flowers. It can be safely grown in pots.
The most common use is of course culinary, because it is slightly spicy aromatic herb (excellent replacement for salt) ideal for various dishes, to which I will mention at the bottom.
Tarragon: properties and health benefits
What the ancients knew and that over time has been forgotten is that the tarragon, like many other spices and herbs, has beneficial properties for the body, since it is not only useful in the kitchen but you also derive the natural remedies.
Here is what are the properties of tarragon:
- digestive properties, is derived from the flowers a great brew to be consumed after heavy meals;
- analgesic, in particular is a good remedy for toothache;
- purifying, as it stimulates urine output;
- stimulating, promotes appetite (seems to be indicated in therapies against anorexia and bulimia, ask your doctor for advice) also it stimulates the activity of the kidneys and liver and bile production by preventing gallstones;
- It reduces the sensitivity of the taste buds and is therefore ideal for taking bitter medicine (WARNING: this is not a prescription before taking the tarragon simultaneously in drug consult your doctor);
- antiseptic, useful against sore throats and diseases of the oral cavity;
- carminative, aids digestion and elimination of gases is particularly recommended as a natural remedy for gastritis;
- aromatic, very useful against halitosis;
- tonic;
- relaxing, drinking the tea before bed promotes a night's rest;
- antispasmodic, good for relieving spasms, swelling and pain of menstrual cycle;
- antioxidant properties;
- antibacterial and antifungal essential oil;
- antidiabetic properties;
- mildly laxative properties.
Here is what are the active ingredients of tarragon:
- mineral salts (calcium, iron, potassium, copper, zinc, manganese, magnesium;
- vitamins A, B1, B2, B3, B6 and C
- estragole, cineol, nerol, limonene and ocimene;
- tannin;
- flavonoids;
- bitter;
- terpene and cumare;
- folate, pyridoxine, niacin and riboflavin.
Tarragon: all uses
As already said, this plant is used in the kitchen to flavor fish, eggs and other dishes, but also as a natural remedy to treat various disorders.
Among uses in the culinary field, tarragon goes well with:
- potatoes
- beans
- tomatoes
- asparagus
- onions
- meat
- fish
- eggs
- seafood
- vegetables
- cheeses
It 'very used to flavor butter, sauces (Bernese tartar or tarragon) and vinegar.
With flowers and leaves can be prepared infusions.
of herbal tea recipe tarragon
15 grams of dried leaves (or flowers or 3 sprigs);
hot water.
Soak the leaves, cover and wait 15 minutes. Strain and drink.
Recipe vinegar with tarragon
white vinegar;
100 grams of twigs picked before flowering.
Put everything in a glass bottle and let stand for 2 months in a dark place. Use with caution in small quantities.
butter recipe with tarragon
2 tablespoons chopped fresh tarragon;
100 grams of butter.
Cream the butter with crushing fork until it's nice and soft, just mix at a time with the tarragon. Refrigerate and then serve to the table hot and fresh crusty bread.
Tarragon: contraindications and side effects
CAUTION, read the following carefully:
- The tarragon should not be taken simultaneously clotting drugs;
- You can use it as a support in therapies against only upon medical consultation anorexia and bulimia;
- You can take in contemporary drug therapies only on medical advice;
- Do not abuse of natural remedies made from this plant;
- Do not take during pregnancy;
- Do not use pure essential oil can lead to irritation;
- Not recommended for those allergic to plants of the Asteraceae family.
