Tarragon – the herb is beneficial and fragrant

This unusual herb has several names. Sometimes it is said that this dragon wormwood, occasionally it is called tarragon, but the most used name – tarragon. This is the Syrian name has spread from Asia Minor across the Asian region and Russia. The habitat is very wide, this grass can be found in all regions of the Northern continents. The birthplace of tarragon I think Siberia and Mongolia. In Russia it grows almost everywhere. It prefers to settle on the southern slopes and in well-lit forest edges.

Two kinds of tarragon

Tarragon is a perennial grass that reaches five-foot height. The leaves are narrow elongated inflorescence in the form of baskets of yellowish-green, gathered in panicles at the ends of branches. Found in nature in two forms of this grass, which are subdivided into varieties. In Europe, the widespread French type tarragon. It has a strong odor and are more graceful in appearance. But almost no blooms and does not fruit. In Asia and Russia grows large, branched tarragon. It is more hardy than its European congener, but the smell is weaker. But it blooms in warm areas even bears fruit.

A Pantry of useful substances

As a cultivated plant tarragon-the herb is used in Western Europe since the 10th century. In Russia, widespread use began since the 18th century. Plant by nature is endowed with wonderful properties that make it useful for human body. In particular, the greens tarragon contains:

• Alkaloids having antibacterial properties;
• Flavonoids that contribute to activation of enzymes;
• Essential oil, a sedative;
• Carotene-enhances immunity;
• Coumarins, strengthen capillaries;
• Ascorbic acid, which accelerates the absorption of iron.

The Long-tarragon-the herb is used in many cuisines of the world, but it is especially popular among the peoples of the Caucasus.

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Use in cooking.

Due to its unusual smell and taste of tarragon as a spice is added to food in antiquity. Young shoots are used, collected during flowering and dried. The taste of tarragon-herb Has a pungent, slightly spicy aroma. In the Caucasus and Central Asia are common lettuce varieties, and in Ukraine and Moldova is dominated by aromatic. Fresh green mass of herbs used as a seasoning for pickling cucumbers and tomatoes. Prepare for various marinades. As the spice tarragon is used in Chinese cuisine for rice dishes and boiled fish. Used as an additive to sauces. It can be used to Refine the taste of fried venison, lamb, pork. And tarragon – a plant that is used for the manufacture of soft drinks and flavoring certain wines and liquors.

Medicinal plant

The Herb tarragon is used in folk medicine. It has been noticed that the greens tarragon helps in scurvy and edema. The plant has such healing properties:

• Strengthens blood vessels;
• Does the sleep;
• Removes worms.

The Infusion of herbs drink with arthritis, cystitis, rheumatism, inflammation of the oral mucosa is used as a rinse. As an external agent used to treat scabies, eczema, and burns. To use tarragon as a medicinal drug should be in small quantities and only after consultation with your doctor.