Tarragon: therapeutic properties and how it is used in the kitchen

The Tarragon or Estragone (Artemisia dracunculus) is a perennial, aromatic and bitter plant, also known as Estragon or Dragona Grass, it is a herbaceous plant native to central Asia. We can distinguish two different varieties, the Russian or Siberian tarragon, a more resistant and robust plant but with a less strong flavor and the French tarragon, with darker and delicate leaves but also much more aromatic.

Tarragon or Estragon: aromatic plant with beneficial effects in the kitchen and for digestion

The tarragon is widespread in the West immediately after the Crusades, while in Italy its spread begins in Tuscany, its name, Artemisia, seems to have been given to it in honor of Diana Artemis, to whom it is recognized the property of restoring, in case of need, menstrual flow; Dracunculus, instead, which means “little dragon” comes from the fact that the bush resembles this animal.

The Dragoncello: Use it in the kitchen!

Tarragon can be used to flavor eggs , fish, seafood, meat, potatoes, tomatoes , asparagus and onions.
Fresh leaves can be combined with salads and sauces even at the last minute for a special touch.
For a long time the tarragon has been considered a typical aroma of French cuisine, due to its wide use in this country: today, however, it has entered the menus of all of Europe and many other areas of the world, in Italy it is characteristic instead of some Tuscan recipes.

The taste and taste of the Estragon: how to consume it

Tarragon has an aromatic, pungent and slightly bitter taste, with some notes of mint, celery and anise.
For its particular delicate fragrance it is suitable for flavoring fish dishes, omelettes, fresh creams, sauces and fillings, slightly bitter and peppery, it is often indicated to be used on low-flavor foods.
The tarragon, if purchased and consumed fresh, will certainly have a finer flavor and a decidedly more intense aroma, on the market we can also find it dry, but the use is limited since most of its aroma is lost and would be little intense.
With tarragon it is possible to flavor oil and other seasonings, such as vinegar, creating spicy variations to give an original touch to any recipe.

Tarragon: more properties and benefits

Tarragon has antiseptic, aromatic, stimulating and digestive properties: an infusion of leaves taken after meals favors digestion and elimination of abdominal bloating.

The leaves contain mineral salts and the vitamins A and C. moreover, chewing the leaves reduces the sensitivity of the taste buds, favoring the intake of bitter medicines.The roots give relief to the sore throat and the infusion of leaves stimulates the appetite.being a natural antiseptic it is useful against sore throats and inflammation of the oral cavity, think that already at the time of the Greeks tarragon leaves were chewed to relieve toothache.But the therapeutic properties do not end there: it has tonic, stomachic-digestive, aperitif, carminative virtues, in infusion it can also relieve insomnia.

Due to its fresh and pungent taste, halfway between salt and pepper, it is a natural flavor enhancer, tarragon leaves can be useful to those who cannot use salt due to health problems.
It also promotes the purification of the body by stimulating diuresis and combats inappetence.
Forward to everything Tarragon then for every season!

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