The whole truth about the healing properties of dried tarragon. List of vitamins, micro- and macroelements, fatty acids. Possible harm and contraindications for use, ways of using it in cooking. Dried tarragon restores the function of the bladder, kidneys, ovaries and uterus. It gently affects all these organs, improves blood circulation in them and prevents pyelonephritis, cyst formation, inflammation, and salt deposition. Its benefits for the thyroid gland are simply enormous, which, thanks to phosphorus and potassium, becomes more protected from the growth of goiter and neoplasms. For the eyes, the spice is also relevant, because due to selenium it strengthens their muscles, improves vision, fights cataracts and other ophthalmic diseases.
Harm and contraindications to the use of dried tarragon
Like any other spice, tarragon should not be eaten in too much, the maximum daily allowance is 5 g. If you ignore this rule, the stomach may not withstand the load and start to hurt, and in this case you will have to rinse it with clean water. Given the pungency of the product, it is not recommended to consume it late in the evening or early in the morning on an empty stomach, which can lead to colic, heartburn and severe nausea. Contraindications to dried tarragon are relevant in the following cases:
- Pregnancy … Due to its pungent taste, the product can cause an allergic reaction in both the expectant mother and the child. Sometimes it becomes the cause of his tummy anxiety and causes severe heartburn.
- Lactation period … The herb tastes bitter, so if consumed regularly, milk can absorb it. Then you should not be surprised that a child refuses to breastfeed, because he is unlikely to like food with the smell of wormwood.
- Individual intolerance to spices … Its cases are quite rare, therefore, it is mainly only for pregnant women and children under 10-13 years of age to be afraid of this. It is among them that such a problem is most often encountered, for the solution of which you will need to visit an allergist.
- Acute throat diseases … With bronchitis, sore throat, flu, ARVI, it is strictly forbidden to eat hot spices. They irritate the oral mucosa even more, causing severe perspiration, discomfort, coughing and even sore throat.
Dried tarragon recipes
This is a truly versatile spice that can decorate any dish. It is an excellent seasoning for fish, meat and vegetable broths, various main courses, salads and sandwiches. It is added to soups, borscht, stewed potatoes, pasta, all kinds of sauces, marinades. With the help of spice, food can be given an unusual taste that lasts even after several days of being in the refrigerator.
Pay particular attention to the following recipes:
- Stewed smoked ribs … Rinse and grind them (1 kg), put in a large saucepan, fill to the top with water and cook for an hour. When the meat boils, add salt to it. In the meantime, prepare the gravy: Peel, chop and sauté 2 carrots and 2 onions. Then pepper it, season with salt to taste, bay leaf (3 pcs) and tarragon (2 pinches). Pour all this with tomato, boil over low heat and add to the broth. Keep the mixture on the stove for 20 minutes, then turn it off and cool; the dish is served cold.
- Kohlrabi salad … Chop cabbage (2 pcs.) On a grater, mix with chopped ginger root (3rd part), sesame seeds (1 tsp), sugar (3 pinches), lemon juice (10 drops). Then add red pepper, sea salt and tarragon to taste. Crush the mixture well with clean hands and season with apple cider vinegar or grape vinegar. Then do not forget to pour 1 tsp here. vegetable corn oil, preferably odorless refined. Chill the salad before serving.
- Tarragon drink … Pour 200 ml clean, still water into a saucepan, place it on the stove and let it boil. When this happens, put sugar (130 g) here and leave on low heat for 2 hours. Then, after the mixture has cooled, beat it with a blender and mix with the juice of two lemons and lime, sparkling water (1.5 L) and dried tarragon (80 g). The drink should be infused for a day in the refrigerator under the lid.
- Fried potatoes with mushrooms … Peel, wash and cut potatoes (1 kg) into strips. Then salt it well and put it on a hot, frying pan drizzled with vegetable oil. Fry the onion (1 pc.) And oyster mushroom (400 g) separately. When ready, combine the two, top with sour cream (2 tablespoons), sprinkle with tarragon (1 teaspoon), black pepper to taste, and green onions.
- Baked trout … The fish should be fresh, not frozen, you will need a steak weighing about 300 g. Wash it, remove the bones, rub with salt (50 g) and tarragon (50 g), wrap in baking foil and hold in the oven for 30 minutes. Sprinkle with green onions before serving.
- Rassolnik … Cook beef broth with 300 g of ribs. Then prepare a frying of onions (1 pc.), Carrots (1 pc.) And pickles (3 pcs.). Next, peel and boil 3 potatoes. Add to them 1, 5 tbsp. l. long rice, and then fried vegetables. 10 minutes before turning off, sprinkle the soup with bay leaf (3 pieces), grated garlic (3 cloves), dried dill and parsley (2 pinches each), tarragon (1 tsp).
- Tartar sauce … Chop pickles (40 g), green onions (bunch) and parsley (10 g). Mix all this, and then add mustard (1 tsp), lemon juice (2 tsp) and mayonnaise (80 ml) here. Then add black pepper (2 pinches), tarragon (1 teaspoon) and Worcestershire sauce (half a teaspoon). Beat all this with a blender and garnish with parsley leaves. The sauce can be used to dress vermicelli, potatoes, dumplings and many other dishes.
All the recipes with dried tarragon suggested here require adding it during the preparation process, and not at the end. If you want to get a more pronounced aroma, then use the spice after turning off the stove.
Interesting facts about dried tarragon
The name of the spice comes from the name of the Greek goddess Artemis, who was considered the keeper of fauna and flora.
The peak of popularity of the spice came in the 17th century, then it was favored in France and England. This spice was actively used by the chefs of the royal families, adding it literally to all the first and second courses, salads. At that time, it was most often combined with vegetables, seafood, meat.
In the 19th century, the spice was used as a medicinal plant for inhalation and preparation for bronchitis.
Many perfumers in France use tarragon to create their perfumes. Chefs also do not neglect it, adding herb to Dijon mustard.
In the Arab countries, he also found a use for himself, here it is included in the compositions for aromatic lamps.
In terms of value, it is on a par with nutmeg, saffron and ginger. It is an essential ingredient in béarn sauce and tarragon vinegar.
The famous “tarragon” drink is prepared just on the basis of tarragon aromatic additives. Watch a video about dried tarragon:
Dried tarragon is a rather specific seasoning that not everyone may like. But in order to determine this, you must first try it yourself and then draw some conclusions. Considering the original taste of the spice and its versatility in terms of use, it is not recommended to completely abandon it.
