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This
aromatic herb, whose flavour resembles a mild licorice, derives
its name from the French esdragon, meaning "little dragon".
It is unclear whether the name refers to the serpentine root system
of the plant or its reputation in the middle Ages as an antidote
for poisonous snakebites. Today, tarragon is primarily used for
culinary purposes, but it still has some medicinal value, even when
added to foods in small amounts. In fact, scientific analyses confirm
the benefits of tarragon in treating digestive complaints and in
helping stimulate the appetite. Because chewing on the fresh leaves
numbs the mouth, the herb is also a fold remedy for toothaches.
In addition, tarragon may promote menstruation, fight fatigue and
calm the nerves. Used as s substance for salt, it can help people
with high blood pressure.
To aid the
gallbladder
The effective combination of tannins and bitters in tarragon promotes
bile production by the liver. This, in turn, enhances digestion
and helps to speed the elimination of metabolic waste products from
the body. Drinking tarragon tea is an excellent way to stimulate
the production of bile. To make the tarragon tea, pur 1 cup of boiling
water over 1 tbsp. of the freshly chopped herb. Let the tea steep
for 10 min., then strain it and drink while it is still hot. For
best results, drink 1 cup daily.
Therapeutic
Effect
Drying largely destroys fresh tarragon's active essential volatile
oil, so it should be used in teas or food. A warming herb tarragon
stimulates appetite and helps relieve gas. Because it promotes the
formation of gastric juices and increases bile activity, the herb
helps the body digest fats.
Components
Tarragon's main component is an essential oil containing estragole
and ocimene. This gragrant herb also provides tannins, bitters,
terpenes, flavonoids and coumarin. The antispasmodic properties
of coumarin can relieve pain.
Combating
intestinal parasites
Tarragon tea helps fight intestinal worms. Pour 1 quart of boiling
water over 1 ounce of fresh tarragon leaves. Steep the brew for
10 minutes and then strain. Drink two cups in the morning and refrigerate
the remaining tea. Reheat the tea and drink two cups in the evening. Extra
Tip : Tarragon liqueur relieves
digestive complaints. Steep 2 oz. of fresh tarragon in 1 qt. of
80-proof alcohol for 2 months. Strain the leaves and add 1 ¼
cups of sugar syrup. Have a small glass daily after meals.
Spicy Tarragon
Mustard
- ½
cup dry mustard
- 2 tbsp. olive
oil
- ¼
cup fresh tarragon, chopped
- 2 tsp. white
wine vinegar
- 1 tbsp. sugar
- ½
tsp. salt
- Combine
4 tsp. of cold water with the mustard to form a paste. Pour 1
cup of boiling water over the paste, stir and let stand for 45
min. Drain excess water.
- Add a second
cup of boiling water. After 45 min., drain the water again.
- Stir in
the remaining ingredients
For Recuperation
Even when used as a culinary herb, tarragon can help the body recuperate
after illnesses and regain its strength. To benefit from tarragon's
therapeutic properties, regularly add small amounts of fresh tarragon
leaves to soups, sauces and salads
Tarragon
Vinegar
Tarragon vinegar is excellent for making salad dressings and marinades
for meat or poultry. It is also a flavourful addition to gravies.
To make tarragon vinegar, place 1 sprig of tarragon in an airtight
bottle. Bring white wine vinegar to a boil and carefully fill the
bottle with the hot liquid. The vinegar can be stored for several
months if kept tightly closed in a dark place.
Kitchen Hints
- Use fresh
tarragon whenever possible because dried tarragon is not as flavourful.
Fresh tarragon adds a superb aroma to soups, sauces, fish dishes,
marinades, cottage cheese, asparagus, cauliflower, broccoli and
rice.
- Store fresh
tarragon leaves in a plastic bag in the refrigerator. Alternatively,
chop the leaves and place them in an ice-cube tray. Fill the tray
with water or chicken stock and freeze. Use as needed.
- Dry tarragon
upside-down in a warm, airy place, and then store the dried leaves
in an airtight container in a dark place.
- Add tarragon
sparingly to recipes because its spicy, bittersweet aroma can
easily dominate the other ingredients in a dish. This is especially
true if it is combined with marjoram, chervil or parsley
- Buy only
the French tarragon plant, also described as "real tarragon".
The smooth, dark green leaves of the French variety have more
oil, and therefore more flavour and medicinal value, then the
Russian type (which is essentially flavorless). You will recognize
the Russian variety by its paler and slightly hairy leaves.
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