A plant similar to tarragon. Homemade recipes with tarragon herb

Dragon's wormwood (this is the botanical name of the tarragon herb) is a spicy herb that can often be found growing wild.

Thanks to its spicy, fragrant, refreshing taste, tarragon (tarragon) has been used in cooking since ancient times, especially in Asian cuisine. In addition to its unique taste, the herb has a number of beneficial properties, a set of vitamins and is widely used in folk medicine.

Properties of tarragon

The plant feels great in wild conditions and it can be easily found in mountainous area, forests and other green areas. Belongs to the genus Artemisia, the Asteraceae family. Visually, these are dense bushes with a height of 50 to 150 cm.

Tarragon leaves are narrow, elongated, pointed. Tarragon blooms in late summer and early autumn with small yellow flowers. The grass loves water and feels better in the shade. Tarragon is completely unpretentious in planting, so it easily takes root in cultivated areas.

Tarragon contains many B vitamins: vitamins A, C, PP, E, potassium, iron, magnesium, carotene, phosphorus. It has anti-inflammatory properties, has a beneficial effect on the functioning of the gastrointestinal tract, relieves flatulence, relieves intestinal spasms, strengthens the immune system, and normalizes functioning nervous system. Due to the high ether content, the herb gives a pronounced and distinct aroma.

The use of tarragon in food applies to almost everything: first and second courses, salads, drinks, snacks, savory baked goods, and canned food. Both fresh shoots and dried ones are used in cooking.

The spice grows almost all over the world. They especially like to use tarragon as a seasoning in eastern countries and Central Asia. But there are many fans of fragrant greenery in our regions. Many people have grass growing in their gardens and dachas. Fresh bunches of greenery are found in markets. Finding it in dried form on store shelves is also not a problem.

Salads

Tarragon is a fairly early herb; green shoots delight with their freshness in early spring. For salads, the tops of the plant are used, simply pinching them off from the bush.

After finely chopping, tarragon can be added to any vegetable salads, but most importantly, observe moderation. The aroma of the spice is quite strong and distinctive; per serving of salad it is enough to add chopped herbs in an amount of slightly less than half a teaspoon.

Sauces

Various sauces for meat, poultry, fish and other dishes are in perfect harmony with tarragon. Where else is tarragon herb added - in mayonnaise dressings, in vinegar to give it flavor, in marinades for kebabs and other meat dishes.

In order for the greens to give out maximum aroma, it is better to grind them in a mortar and add them to the rest of the ingredients.

When tincture of vinegar, simply put a whole sprig in a bottle and leave it for 7-10 days. This vinegar can be used to dress salads to give them a special touch.

First courses

Finely chopped or crushed dried herbs can be added to vegetable and meat soups, okroshka, cold soup, fish soup, and when cooking jellied meat.

It is especially useful to use broths with the addition of this plant for people with gastrointestinal diseases. To get the maximum benefit from the seasoning, add it to soup or any other hot dish at the very end, a minute before cooking.

Second courses

Tarragon is an ideal seasoning for any meat. Thanks to fragrant aroma, the greens perfectly cancel out the specific smell of lamb. If you want to completely eliminate the smell, rub the pieces of lamb meat with crushed tarragon before sending the dish to cook. Almost no Caucasian meat dish is complete without spices. Baked pork, chicken or fish with tarragon sprigs will taste richer and more interesting.

If you like taste qualities this greenery, then, in fact, there are no restrictions on its use - you can safely add seasoning to any food.

Herb tarragon application in conservation

The plant is used for pickling and preserving any vegetables for the winter. Twigs are added to sauerkraut, to salted mushrooms, to marinades when soaking vegetables, pears and apples. Various lecho, adjika, caviar and other canned seasonings and snacks can also be combined with tarragon, it all depends on your taste preferences.

Drinks

Many of us are familiar with Tarragon lemonade, which has a characteristic green and a unique taste. The plant is really great for making refreshing soft drinks. You can make this lemonade at home yourself.

Recipe for homemade Tarragon

Homemade Tarragon recipe

For 1 liter of water, take 200 g of sugar and a bunch of tarragon.
Pour the water into a saucepan, add sugar and bring to a boil.
You can chop the greens (not too finely) or add them whole to boiling water.
Boil for 2 minutes, then turn off and leave the liquid for 3 hours.

After this, strain the infusion, squeeze the juice of 1 lemon into it and cool. As soon as the liquid has cooled to a pleasant coolness, the lemonade is ready.

You can add tarragon sprigs to any herbal teas and decoctions. Hot drinks with the addition of this herb are effective against colds, coughs, and bronchitis.

What else can you do with tarragon herb? – For flavor, you can add tarragon sprigs to water when boiling potatoes or pasta. They can be used to decorate dishes when serving festive table. Some people use tarragon sprigs to flavor alcoholic tinctures, balms, and homemade wines.

Freshly squeezed plant juice is useful to add to cosmetic masks for the face and hair. The juice contains many useful components that help rejuvenate skin cells.

Summing up, we can confidently say that tarragon (tarragon), the use of which in cooking is not limited in any way, is one of the most universal and popular seasonings. But it should be borne in mind that it contains a lot essential oil, so people prone to allergies and pregnant women should be more careful. Otherwise, there are no contraindications to eating tarragon.

Tarragon (other names: tarragon, dragoon grass) is a perennial herbaceous plant from the genus wormwood. It is widely used in alternative medicine, cosmetology and cooking over the past centuries.

Tarragon plant: beneficial and medicinal properties

The larger the plant, the more useful components it contains.

The terrestrial part is rich in flavonoids. These are substances involved in cellular metabolism human body. They have a pronounced antioxidant property, improve the activity of cardiovascular system, digestive processes and brain activity. In some cases, they are prescribed for the treatment of diabetes, as they stimulate the production of hormones.

Also, the stems contain large number coumarin, ocimene and phellandrene. These components have found their use in the perfume industry and medicine. They are used as additives in anticoagulant drugs, i.e. they promote blood clotting.

Tarragon leaves are rich in ascorbic acid, carotene, vitamins B, PP, D. The presence of pectins, protein and useful minerals: potassium, iron, selenium, magnesium, phosphorus. Estrogen essential oils contain up to 65% sabinene and up to 10% myrcene, as well as resins and aldehydes. These are aromatic substances that have antimicrobial and disinfecting properties. They are found in high doses in coniferous plants, so finding them somewhere else is a great success.

The roots of dragoon grass are used in traditional and folk medicine due to the presence of alkaloids - components that affect the nervous system. At correct use, they relieve inflammation, reduce pain, improve sleep, remove fear and anxiety, and fight tension. Some groups of alkaloids stimulate the central nervous system, have an expectorant and wound-healing effect, and help in the treatment of alcoholism.

Indications for use

Due to its rich taste and piquant aroma, the plant is added to dietary dishes, instead of salt and spices. But the beneficial properties of tarragon are not limited to this. Content of vitamins and active substances allows its use as an auxiliary therapy in the following cases:

In cooking, tarragon has found its use in the form of marinades for preservation and seasoning for cooking meat. The herb is included in side dishes, salads and soups. In dermatology, the plant is used externally: masks, tonics, decoctions, compresses are prepared from it, and also added to lotions and creams.

The cut parts are knitted into small bundles and dried in a cool, dark place. This herb can be stored for no more than 3 years, provided that the container protects the contents from moisture, sunlight and foreign aromas.

Harvesting roots begins closer to autumn. Only dig up a small part of the roots so that the plant does not die. They are cut into thin slices and dried in the sun. Storage conditions are the same as for above-ground parts of the plant. You need to choose a glass or porcelain container with a tight-fitting lid, protect it from cold, heat, moisture and sun.

Some herbalists agree that it is better to make preparations from the tarragon plant in the first two years of its growing season. It is at this time that the content of active substances is maximum.

As for fresh shoots, they should be kept in the refrigerator for no more than a week. And when frozen, the plant continues to retain its properties for several years. To properly freeze tarragon, rinse it well, dry it with a paper towel, then wrap it in cling film and place it in the freezer.

There is another way. Pour 100-150 ml of dry white wine into a stainless steel pan and evaporate all the alcohol so that about half of the liquid remains. At this time, wash several bunches of tarragon well, dry and finely chop. Add chopped herbs to hot wine and stir. Form portioned balls or briquettes from the resulting mass. Wrap them in film and freeze.

Homemade recipes with tarragon herb

Decoctions, infusions, ointments and teas are made from tarragon. And to strengthen healing properties, the plant is combined with other ingredients.

Teas and decoctions

Tea for insomnia. Add 1 tbsp to 300 ml of boiling water. l. dry tarragon. Cook with the lid closed over low heat for 2-3 minutes. Let it brew for half an hour, then strain. Drink 100 ml before bedtime.
A decoction to strengthen the nervous system and relieve headaches. Add a spoonful of chopped tarragon to 250 ml of water. Bring to a boil and cook for another 5-6 minutes. Leave for 1-2 hours. A handkerchief is moistened in the resulting decoction and applied to the forehead.
Infusion for the prevention of appendicitis. Pour a glass of boiling water over a handful of dry tarragon. Leave for 30 minutes, then strain. Drink 15 minutes before meals for 3 days. Important! This is only a precautionary measure. In case of exacerbation of appendicitis, self-medication is contraindicated.
Vitamin tea. Add a pinch of green tea, crushed tarragon leaves and 2 handfuls of washed pomegranate peel to a glass of boiling water. Leave in the teapot for 20-30 minutes. Dilute with water before use. Add sugar, honey or lemon to taste.
Infusion to get rid of rashes and itching. Mix dry ingredients medicinal herbs in the following proportions: 3 parts each of chamomile and burdock root, 2 parts each of nettle and motherwort, 1 part each of thyme and tarragon. Pour a handful of the mixture with 250 ml of boiling water. Leave for an hour and strain. Take 2-3 times a day until symptoms disappear.
It is also acceptable to add a few leaves of fresh or dry tarragon to regular tea. But it is not advisable to take such a drink regularly, due to the risk of adverse reactions.

Products based on tarragon have lifting and disinfecting effects. They can be used by owners of any skin type. Below are several recipes for maintaining female beauty.

Toning lotion. Pour a few pinches of chopped tarragon into a glass of boiling water. Leave for 3-4 hours and strain. Wipe the skin of the face, neck, décolleté and hands 2 times a day.
Whitening lotion. Mix tarragon and cucumber juice in a 1:1 ratio and add 5 drops of tarragon essential oil. Wipe your face and neck with the resulting mixture.
Firming mask. Fill ¾ cup oatmeal porridge, add 3-4 tbsp. l. crushed leaves of dragoon grass and pour boiling water over it. When the mixture has cooled, add 1 egg white and stir well. Apply the mask to clean skin face, neck and décolleté for 20-30 minutes. After use, use moisturizer.
Mask " Intensive nutrition" Combine 2-3 tsp. liquid honey with 1 tbsp. l. freshly ground tarragon. Apply to face, avoiding the area around the eyes and lips for 20-25 minutes. Rinse off with warm water.
Decoction for hair. Add 2-3 tbsp per liter of boiling water. l. crushed leaves. Cook over low heat for 10-15 minutes. Strain through a sieve and cool. Rinse hair after shampooing. Can be used 2-3 times a week.
Mask for strength and hair growth. Mix 2 tbsp. l. olive and jojoba oils, then add 4 drops of tarragon essential oil. Heat the mixture in a water bath. Apply with massage movements to the hair roots. Wrap your head in polyethylene and insulate it with a towel. Leave for 30-40 minutes, then rinse with shampoo.

Add 2 tbsp to a glass of boiling water. l. sugar and 100 g chopped tarragon. Boil for 5 minutes over low heat. Add the juice of half a lemon and leave for an hour. Strain the resulting liquid through a sieve or cheesecloth. Dilute the finished drink with boiled or sparkling water to taste.

Instead of sugar, you can put honey, and replace lemon with lime. The amount of ingredients may also vary depending on personal preference.

Contraindications and possible harm

Despite the many useful qualities, there are cases in which this plant can cause harm.

Leaves and essential oil should not be used by pregnant or breastfeeding women. Tarragon increases the activity of the uterus and enhances the effect female hormones, which can cause miscarriage and decreased lactation in the postpartum period.
It is not recommended for use by young children, as the plant contains poisons and large quantities causes poisoning. But calculating a harmless dose for a child is very difficult.
Use with great caution for kidney disease and stones. gallbladder. Due to the stimulation of these organs, sand and stones can come out all at once, causing discomfort and pain.
Tarragon is contraindicated during exacerbation of a stomach ulcer and/or duodenum, as well as gastritis with increased acidity.
Do not use when individual intolerance And severe allergies for chrysanthemums, marigolds and other similar flowers (tarragon is part of the aster family).

Before using tarragon for medicinal purposes, it is advisable to consult a specialist who will prescribe the appropriate dosage and duration of herbal medicine. And, of course, you should not use the plant too often or for a long time, since the accumulation of phenols and alkaloids included in the composition can harm your health and provoke the opposite effect. Symptoms of an overdose include convulsions, fog, nausea, and pale skin.

Tarragon, also known as tarragon, is a perennial shrub that has a pleasant herbaceous aroma and a sharp, spicy flavor. This aster variety of plants clearly represents the Asteraceae family. Its genus is wormwood (from here official name plants - tarragon wormwood), but despite this, it is the only one of the plants related to it that does not have bitterness.

Tarragon has a fairly powerful rhizome, which is good for propagating this spice (cuttings and seeds are used less often for this). The height of the plant reaches mainly 1 meter. And the stems, covered with narrow silver-green leaves, acquire a woody appearance as the bush matures. The flowers are pale yellow collected in a dense, narrow and paniculate inflorescence.

The culture prefers to grow on slopes and well-lit areas, although it takes root well in the shade and does not like waterlogging.

Where does it grow

It is difficult to name an area where tarragon is not found. But it is believed that the birthplace of this spice is Mongolia and Eastern Siberia.

Since the 17th century, the seasoning began to be used in France. Until this time, this plant, which has a very delicate pleasant taste and aroma, is cultivated there and is actively consumed as food. Russia (except the Urals) is a country where spices grow, characteristic feature which are short leaves, a rougher smell and taste, and a lack of sweetness.

Tarragon plantation in France

Photo of the plant

More flavorful tarragon the smell of varieties growing in Ukraine, the Urals and Transcaucasia. In Mexico, tarragon has a pungent and spicy taste.

Chemical composition, nutritional value and calorie content

Tarragon contains many substances that are very beneficial for human health. It contains a significant composition of vitamins A, PP, C, B1 and B2. The important components of this spicy culture are carotene, alkaloids, flavonoids, coumarins and essential oils. Minerals in it can be found iron, magnesium, potassium, sodium, phosphorus, iodine and others. Useful properties Tarragon contains a significant amount of carbohydrates and protein. Its calorie content remains quite low - 25 kcal per 100 g of product.

The leaves and young shoots, which are rich in essential oils, force us to treat this plant with respect.

What else is it called?

It turns out that this plant has many names. We already know three of them - tarragon, tarragon and tarragon wormwood. Other names of this culture also have the right to life - stragon, dragoon-grass, wormwood-tarragon, turgun. But no matter how many names it has, the type of herb is practically the same, and this does not diminish the beneficial properties of wormwood.

Tarragon tarragon, tarragon, tarragon, etc.

Varieties of tarragon (tarragon)

Unofficially, tarragon is divided into two types:

French - a plant with a pleasant delicate aroma and a slightly pungent note of taste is a medium-sized bush with a thin stem and small dark green leaves. It blooms well, but does not produce seeds;
Russian - has a strong rich aroma and soft green flowers. Its stem and leaves are more massive than those of the French one.

French tarragon

Russian tarragon

Each country has its own variety of this spicy crop. We practice growing several varieties, among which it should be noted:

Gribovsky 31 - the main shoot and leaves, which are bright green in color with a strong aroma;
Zhulebinskoe semko - a universal-use variety, indicated for consumption in fresh and processed form. It can grow in one place for up to 7 years. Frost-resistant. It has a pleasant taste with a spicy twist and a pleasant aroma.

This is called the “Queen of Greenery” spicy herb in Georgia. It was here that tarragon got its name “tarragon” or “tarragon”, as people say about it. Its fresh leaves here have a delicate taste and resemble the taste of anise.

Useful and healing properties

Benefit Tarragon has been known since ancient times. The ancient Greeks used it not only for cooking, but also to treat toothache.

The Arabs used tarragon to improve digestion, and Russian healers, calling tarragon dragoon grass, used it to treat eczema, scabies, and burns.

The healing abilities of tarragon are especially actively used in our time, since all the healing capabilities that it may have have been studied. Not to mention folk, this herb is widely used in official medicine for the production of drugs that heal wounds, relieve inflammation, soothing, tonic, restorative and diuretic. So its therapeutic effect is obvious.

Absolutely not bitter, aromatic (may resemble anise or mint), with a pungency, this spice lately began to be actively used in cooking. Tarragon greens are added to appetizers, salads, first courses, pickles, marinades, fermentations, etc.

Contraindications and harm to the body

Consuming tarragon in moderate doses has undeniable health benefits. Tarragon may be harmful due to large amounts of its essential oil. In this regard, there is a certain contraindication to large doses this spicy herb:

may cause acute poisoning;
in pregnant women - provoke a miscarriage;
will not be useful for those who suffer from gastritis or peptic ulcers.

Application of the plant

Nowadays, this herb is used as a seasoning. it is added to soups, broths, sauces, wines, drinks. The leaves are rubbed on meat and fish. It is believed that it will be better if this seasoning is added first at the beginning, and then at the end of cooking.

WITH therapeutic purpose Tarragon shoots and leaves are used. There are also many examples of this.

In cooking

Tarragon and its taste in cooking is a topic that cannot be discussed in a few words. Nowadays it is widely used for cooking:

conservation - added to marinades and pickles when preparing cucumbers, mushrooms, tomatoes, eggplant, sauerkraut, soaked apples;
salads - can be added to almost any of them, especially in the spring to prevent vitamin deficiency and strengthen the immune system;
first and second courses - usually used in dry form, especially to meat broths, vegetable hot dishes, cheeses, curdled milk, when preparing eggs;
meat and sauces - especially suitable for game, poultry, lamb and beluga sauces;
fish and seafood - both boiled and baked. In France, tarragon is used to produce vinegar, which is used in cooking fish instead of salt;
flavoring of alcoholic beverages - a sprig of tarragon placed in vodka, liqueur or wine will give them a pleasant taste and aroma.

Fresh tarragon herb is not thermally processed, as it can impart bitterness to the dish. It is better to add fresh leaves to already cooked food. Dry seasoning can be used freely.

Dry spice

Fresh seasoning

But if you didn’t have tarragon when preparing the dish, you can replace it with fennel or anise seeds.

In medicine

Tarragon is also actively used in medicine. It overcomes dental and headache(mainly the root part is used). The spice is also indicated for depression, insomnia, and lack of appetite. Tarragon will help improve digestion with heavy and fatty foods. The plant's effectiveness in treating respiratory ailments has been proven.

It is believed that tarragon is useful to take instead of salt for patients suffering from various kidney ailments and urinary tract. Tarragon works well as a diuretic.

This aromatic herb, which has antipyretic properties, deserves to be in home medicine cabinet during a period when cold-related pathologies are rampant. An infusion of tarragon has the power to restore performance and give energy.

How aid, tarragon can be used for:

pneumonia;
tuberculosis;
bronchitis;
indigestion;
vascular pathologies;
depressive states;
overwork;
insomnia;
loss of appetite, etc.

Estargone is included in many medicines

Mainly used for healing medicinal properties leaves and shoots (essential oil and fresh juice), as well as decoctions prepared from dry herbs.

Healthy recipe at varicose veins veins: mix a handful of dry tarragon leaves with 0.5 liters of yogurt, put in gauze and apply to the isolated veins. Cover the top with film and leave for half an hour.

In cosmetology

Properties of tarragon:

rejuvenate;
moisturize;
soften;
tonify;
disinfect the skin.

Tarragon (English) are widely used in cosmetology. Decoctions from it are used as lotions or added to various masks for the face and hair. His therapeutic effect works well in combination with green tea, olive oil, rolled oats, honey, milk and curdled milk. In addition to the face, masks are made on the neck and décolleté.

Tarragon oil

How to dry and store tarragon?

In order for tarragon to retain its beneficial properties, you need to know how to properly prepare its raw materials. Tarragon is indicated for use in fresh, dried and frozen form. The stages of its preparation and storage are as follows:

gathering - fresh tarragon greens are collected together with flowers and buds when they begin to bloom (usually August or September). But in the spring you can cut it fresh leaves. Some herbalists allow the plant to be harvested throughout the summer, cutting it several times. At the same time, you need to know that all the greens of tarragon are not cut off, but only the top. The remaining part of the stem should be approximately 15 cm. fresh The prepared raw materials can be stored for 7 days in the refrigerator. In addition, by cutting into small portions, tarragon can be frozen, while all its healing properties are preserved;
workpiece - The medicinal properties of tarragon leaf are especially valued. Therefore, the cut parts of the plant are dried in bunches in a well-ventilated area where the sun does not hit them. The roots are harvested in the fall. After washing well and cutting into circles, they are dried in the shade or in the sun. The same is done with seeds. When preparing roots, only part of them is taken so that the plant can develop further;
storage - raw materials can be placed in linen bags or glass containers and hidden from dampness and light. Due to the high content of essential oils, such preparations are stored separately from other medicinal plants.

Recipes

Tea

Pour a few sprigs of chopped fresh tarragon herb into 2 tbsp. boiling water and leave for 15 minutes. Then strain.

You can drink, if not strong, 1-2 cups a day. Tarragon leaves can also be simply added to black or green tea.

Salad with grapes and cheese

Grapes (raisin) - 150 g;
purple onion - 1 pc.;
olive oil - 4 tbsp. l.;
ground black pepper;
salt - a pinch;
green lettuce leaves - 1 bunch;
hard cheese - 100 g;
vinegar - 1 tbsp. l.;
fresh tarragon - 20 g.

Cut the onion into half rings and pour in vinegar. Finely chop the lettuce and tarragon leaves. Cut each grape berry in half. Grate hard cheese on a fine grater. Connect everything, add olive oil, then stir carefully and add salt.

Tarragon belongs to the genus Wormwood, which in our perception is strongly associated with bitter taste. However, tarragon stands out from this genus for its taste, which is why it is included in a number of cultivated plants. The taste of tarragon is sweetish, with a slight bitterness, with hints of pungency and freshness. It can be compared to the taste of anise, licorice or fennel, but at the same time it is a unique taste and aroma. When cooking, very little tarragon should be added, as it can drown out all other flavors.

The taste and aroma of tarragon may vary depending on the variety.. For example, the Goodwin variety is characterized by a predominance of bitter taste. “Aztek” and “King of Herbs” have aniseed undertones, and the “Zhulebinsky Semko” variety tastes sweetish. The spicy taste of the Monarch variety finds its way into drinks and pickles, for which it is often used.

The taste of fresh and dried tarragon differs. To enhance its taste, you can add a little lemon juice to it.

When heated, tarragon becomes bitter, so it is prepared without heat treatment or added to the finished dish.

Photo

Check out the photo of tarragon to find out what kind of plant it is, which is such an important component of many culinary recipes, and also found wide application in medicine.

What is it used for in medicine?

Let's consider where tarragon is used in medicine, how to eat it when various diseases.

For preventive purposes

Tarragon has the ability to remove toxins from the body. At the same time, it improves appetite and digestion, which has a beneficial effect on general condition human health. Tarragon takes care of circulatory system person, removing toxins and free radicals, promoting the formation of plaques in the blood. Thus, it serves as a prevention of heart attacks and strokes.

Tarragon greens contain large amounts of vitamins (especially vitamin C) and minerals. This helps strengthen the immune system. To do this, it is enough to add it to drinks or food during periods of seasonal vitamin deficiency.

Recipe: pour one teaspoon of dry tarragon into a glass of boiling water, leave and drink a third of a glass on an empty stomach.

How to use for bronchitis?

Antiviral and antibacterial properties help tarragon fight bronchitis. Infusions, decoctions, and teas cope best with this. Dried leaves can be used to prepare them.

Recipe for bronchitis: Mix greens (5-6 sprigs) with a teaspoon of sugar and leave until juice appears. Pour in 0.5 liters of vodka.

Leave for three days, shaking occasionally. Drink the tincture before meals, 20-25 drops, dissolved in water. No more than 75 drops per day.

Impotence

Strengthening blood vessels, tarragon increases blood flow in groin area and, as a result, stimulates potency in men. How to eat tarragon for impotence? To do this, simply add tarragon to your food as a seasoning.

Toothache

Residents Ancient Greece They noticed that tarragon greens relieve toothache, and chewed this plant. Later, scientists found that the analgesic effect is provided by eugenol contained in tarragon juice, and antioxidants prevent the spread of bacteria in the oral cavity. In addition, tarragon greens are a great breath freshener.

Ointment with tarragon is used to treat diseases of the oral cavity. To prepare it, take 20 grams of dry tarragon, ground into powder, mix with 100 grams butter. Cook over low heat, stirring constantly. After the ointment has cooled, lubricate the gums with it. Store in a cool place.

Headache

The analgesic properties of tarragon help relieve headaches. It can be used both in individual cases and in chronic migraine. Essential oil or herbal teas made from fresh herbs or dry tarragon are suitable for this.

Tea recipe for headaches:

Ingredients: water, tarragon, honey.
Pour a tablespoon of leaves into a liter of boiling water (you can pour herbal or green tea).
After twenty minutes, strain and drink. Can be used several times a day.

Menstrual irregularities

Tarragon normalizes menstrual cycle in women and also relieves pain and discomfort during menstruation. It can be used as decoctions or various infusions.

For treatment genitourinary system A tincture of tarragon with vodka is suitable. To prepare it you will need 100 grams of greens and two glasses of vodka.

Pour vodka over tarragon and leave for a week.. After this, drain the liquid and take 1 tablespoon 2-4 times a day for 5-6 days. This recipe also helps with cystitis.

Overwork

Use tarragon for recovery vitality Can in various ways. It is effective in the form of essential oil, which can be dripped into an aroma lamp, added to a bath, or given a relaxing massage. A decoction or tea will also help.

A decoction of tarragon helps with fatigue in the form of a compress.:

pour a tablespoon of dried tarragon into one glass of water;
boil for five minutes;
Leave the broth for an hour and strain;
moisten a towel with the broth and wrap your head for ten minutes before going to bed.

Pneumonia

boil 1 liter of water;
add 6-8 drops of essential oil;
breathe over the vapors, covered with a towel.

Cold

Infusions and teas based on tarragon help well with colds. This is explained by antiviral and antibacterial properties plants. For colds, you can make this healing tea:

mix 1 teaspoon of dry tarragon, half a teaspoon of grated ginger, add a slice of lemon;
pour the ingredients into a glass warm water and leave for half an hour;
drink after eating.

Tea will not only help cope with colds, but also normalize digestion.

Worms

Pour a tablespoon of dried tarragon into 250-300 ml of water.
Bring to a boil and simmer for no more than 5 minutes.
Take half a glass on an empty stomach. The course of treatment is no more than one month.

High blood pressure

Eating tarragon in various types reduces blood pressure. For hypertensive patients, this plant is also useful because it can serve as a substitute for salt, which is not recommended for those with high blood pressure.

Hair loss

Tarragon is widely used in cosmetology. It is especially known for its ability to strengthen hair and prevent hair loss. There are tarragon-based shampoos, but you can simply add tarragon essential oil to your regular shampoo(10-15 drops per 0.5 grams of shampoo). Strengthening hair mask with tarragon:

pour a handful of tarragon (dried or fresh) with water and boil for 4-5 minutes;
pour the resulting decoction into a bag of colorless henna;
cool to such a temperature that your hand can tolerate it;
add three drops of chamomile essential oil;
apply to hair, cover with a bag;
Keep the mask on for an hour and a half and then wash off.

Use for weight loss

The calorie content of tarragon is only 25 kcal per 100 grams of product, so it can be used without fear during any diet. In addition, the spicy taste of this plant decorates food and helps to avoid or limit the amount of salt. It is especially good to add it fresh.

A positive effect when losing weight is also given by the fact that tarragon stimulates the digestive organs and makes the process of food absorption more efficient. When including tarragon in your diet, you should remember the dosages. Fresh herbs added to food are best suited for this purpose, but dried tarragon will also be effective.

Use in cooking

What can you cook with the addition of tarragon, what dishes are good to make with it, where is it added fresh and dried, what is it usually eaten with? The spicy aroma of tarragon has found its place in the cuisines of many countries around the world. IN Arab countries, France and the Caucasus, tarragon is added to national meat dishes. Fresh or dried tarragon is used to season soups, side dishes, appetizers, and salads.. When preserved, tarragon leaves add a piquant taste and aroma to pickles and marinades. Dried tarragon can be added to baked goods to add a forest-like flavor. Tarragon is the basis for different types sauces. Finally, drinks are prepared on its basis - tea, lemonade, the familiar “tarragon”.

Tarragon gives dishes a fresh aniseed aroma and a piquant, spicy taste. When heated, tarragon begins to become bitter, so you need to add it to ready-made dishes, or 2-3 minutes before the end of cooking.

Only fresh herbs are added to the salad.. It is also used to make sauces and dressings. Dried tarragon is added to hot dishes. Fresh tarragon leaves are recommended for canning and making drinks.

Tarragon goes well with many other spices, such as thyme, rosemary, marjoram, oregano, and lavender. It will create an excellent flavor composition in the company of parsley, dill, celery, pepper, ginger and onion. Lemon juice enhances its taste, so they are often used together.

Contraindications

Tarragon should be consumed in very small quantities.

Excessive consumption may cause nausea and dizziness. You can eat no more than 50 grams of fresh herbs per day, dry tarragon - no more than 5 grams, and tea - up to 500 ml. The children's norm is 2 times less.
If you are allergic to chamomile, marigold or ragweed, you may also be allergic to tarragon. People suffering from cholelithiasis, ulcers or other stomach diseases should not eat or drink tarragon.
Also, dishes with tarragon are contraindicated during pregnancy, as they can cause miscarriage, and if breastfeeding Recipes with tarragon should be treated with extreme caution.
Tarragon helps thin the blood and reduces its clotting, so before surgical operations you should stop using it at least 15 days in advance to avoid possible complications.
It is not recommended to give tarragon to children under five years of age.

Tarragon is unique for its beneficial properties, it surprises with its wide range of applications at home. Decorating everyday food with fresh and refined taste, it will heal the human body, take care of its beauty and longevity.