This unusual herb has several names. Sometimes they say that it is dragon wormwood, occasionally it is called tarragon, but the most common name is tarragon. This Syrian name spread from Asia Minor throughout the Asian region and Russia. The habitat is very wide, this grass can be found in all regions of the northern continents. Siberia and Mongolia are considered the birthplace of tarragon. In Russia, it grows almost everywhere. Prefers to settle on the southern slopes of the mountains and on well-lit forest edges.
Two kinds of tarragon
Tarragon is a perennial grass, reaches a height of one and a half meters. The leaves are narrow elongated, inflorescences in the form of yellowish-green baskets, collected in panicles at the ends of the branches. In nature, there are two forms of this herb, which are divided into varieties. In Europe, the French type of tarragon has become widespread. It has a strong smell and is more elegant in appearance. But practicallydoes not flower or bear fruit. Large, branched tarragon grows in Asia and Russia. It is more frost-resistant than its European relative, but its smell is weaker. But it blooms and even bears fruit in warm regions.
Pantry of nutrients
As a cultivated plant, tarragon grass has been used in Western Europe since the 10th century. In Russia, widespread use began in the 18th century. The plant is endowed by nature with wonderful properties that make it useful for the human body. Specifically, tarragon greens contain:
- alkaloids with antibacterial properties;
- flavonoids that promote the activation of enzymes;
- essential oil, sedative;
- carotene - boosts immunity;
- coumarins that strengthen capillaries;
- ascorbic acid, which accelerates the absorption of iron.
Earragon grass has long been used in many cuisines of the world, but it is especially popular among the peoples of the Caucasus.
Use in cooking
Due to the unusual smell and taste, tarragon as a spice began to be added to food in antiquity. Young shoots are used, collected during flowering and pre-dried. The taste of tarragon grass is sharp, the aroma is slightly spicy. In the Transcaucasus and Central Asia, lettuce varieties are common, while in Ukraine and Moldova, spicy-aromatic varieties predominate. Fresh green mass of grass is used as a seasoning for pickling cucumbers and tomatoes. Various marinades are prepared from it. As a spice, tarragon is used in Chinese cuisine for dishes.rice and boiled fish. Used as an additive to sauces.
It can be used to improve the taste of fried game, lamb, pork. And also tarragon, a plant that is used to make a tonic drink and flavor some wines and liqueurs.
Medicinal plant
The herb tarragon has also been used in folk medicine. It has long been noticed that tarragon greens effectively help with scurvy and swelling. The plant also has such healing properties:
- strengthens blood vessels;
- puts sleep in order;
- removes helminths.
Tincture of the herb is drunk for arthritis, cystitis, rheumatism, and for inflammation of the oral mucosa, it is used as a rinse. As an external remedy, it is used to treat scabies, eczema, burns. Use tarragon as a drug should be in small quantities and only after consulting a doctor.
