Interesting facts about tarragon: why it is called dragoon grass, how its name is associated with the Greek goddess Artemis, what useful substances are contained, how high-calorie this product is, how tarragon is used in various cuisines of the world, where dried leaves are used, does tarragon have contraindications and harm? Tarragon is a plant of the genus wormwood. In another way it is called tarragon, stragon, dragoon grass. Due to its taste, it is widely used in cooking. The homeland of tarragon is Eastern Siberia and Mongolia.
It grows in a bush up to 1 m high, with dark green leaves. Tarragon is quite unpretentious, it can grow in sunny and dark places.
Tarragon composition: vitamins
The peculiar smell and peculiarity of this plant lies in the large amount of essential oil contained in the leaves. Contains carotene, ascorbic acid, coumarin. Fresh leaves contain vitamins B1, B2, A, C, minerals - magnesium, potassium, phosphorus, iron, resin, bitterness, tannins.
Caloric content of tarragon
per 100 g of product is 25 kcal:
- Proteins - 1.5 g
- Fat - 0, 0 g
- Carbohydrates - 5.0 g
Interesting Tarragon Facts:
- Tarragon has the scientific name "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 the hunt Artemis, as well as the name of Queen Artemisia, who became famous for the construction of a mausoleum in Halicarnassus in honor of her husband Mausoleum.
- Dragoon grass is also called "little dragon" ("dracunculus") - because of the shape of the leaves, which are somewhat reminiscent of the long forked tongue of a dragon, and also the shape of the root, similar to a snake. This is also explained by the fact that the plant for medicinal purposes is an excellent antidote to the bites of some species of snakes.
- In North Africa and the Middle East, tarragon herb was very popular, as evidenced by the famous botanist and physician of the 12th century Ibn Bayter, who noted in his writings the use of fresh shoots along with vegetables and tarragon juice to add a piquant taste to drinks.
Useful properties of tarragon
The benefits of tarragon: it has an antiscorbutic, tonic and diuretic effect, it must be used for vitamin deficiencies, to improve appetite and digestion.
Tarragon herb has long been used as a means of calming the nervous system. Nowadays, it is often used in salt-free diets and in dietetic food. The plant is absolutely not bitter, it has a pungent taste and strong aroma, unlike the well-known herbs-spices used in dried and fresh form (mint, basil, parsley and dill (read about the beneficial properties of parsley), rosemary). Tarragon greens are cut and added to appetizers, salads, as a side dish in various dishes. Young greens are used in okroshka, broths, vegetable soups. Leaves are added to pickles, marinades, when soaking apples, pickling cabbage. They can also be used to make spicy vinegar for salted fish and green oil.
Arabic cuisine cannot do without tarragon grass, where it is traditionally combined with goat meat, in France - with beef, in the Caucasus - with lamb, in Armenia - with fish, in Ukraine - with cheeses. It is used to make tartare and Bernese sauce, the classic Dijon mustard. In addition to all of the above, you can combine it with poultry, seafood, eggs. Even the classic French blend of Fine herbes, apart from parsley, chervil and chives, was not complete without tarragon.
Tarragon is used in the preparation of soda water "Tarhun" and for the infusion of alcoholic beverages by adding a bunch of green or dried branches, which as a result gives a special taste and aroma.
It has long been successfully used in the fight against toothache and headache. In addition, the herb is used to increase potency in men, acting on the body for a general strengthening. If tarragon is combined with herbs, then it can be used as a salt substitute, which is especially useful for hypertensive patients.
Dried tarragon has found its use in the form of teas and medicinal tinctures. A decoction of the leaves has a beneficial effect on diseases of the gastrointestinal tract, intestinal spasms, flatulence, sluggish digestion, menstrual irregularities in women and painful periods. Preparations made from tarragon have anti-inflammatory, wound healing, diuretic, antispasmodic, tonic, sedative and antihelminthic properties.
Harvesting and storage of tarragon
Stocking up with herb-seasoning for the winter, you can not only dry, but also freeze. This is done like this: rinse the greens from possible contamination and remove excess moisture from it with a towel. Next, wrap the bundles in foil and put the bundle in the freezer.
There is another way: finely chop the washed greens, evaporate some dry white wine in a stainless saucepan. After evaporation (it will turn out to be about 50% of the volume), pour the chopped tarragon into the warm wine. Make small briquettes from the prepared mash, wrap them in foil and put the briquettes in the freezer. This method is very convenient due to the dosage form and reasonable use of the refrigerator volume.
Harm and contraindications of tarragon herbs
Tarragon can be consumed in small quantities, as large doses of this plant can harm the body - cause nausea, vomiting, seizures and loss of consciousness. It is categorically contraindicated to use plant leaves for stomach ulcers, gastritis with high acidity (read about the causes of gastritis) and pregnancy - the latter is associated with the likelihood of a threat of miscarriage.
Video about making a summer drink - Tarhun
[media =
