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Tarragon | Health Benefits | Use as a seasoning

Basic characteristics of tarragon


Tarragon is a perennial, herbaceous structure, which has a shrubby appearance, with green color and grows to a height of 120 cm.

The root is the serpentine form. The leaves are narrow, green and produce oil on the bottom. Floral heads are almost circular, with a tongue yellow flowers.

Tarragon is distinguished by special and typical scent, which is penetrating and taste a bit angry and bitter.  There are two types of tarragon - French and Russian, with the French tarragon is used as a quality spice.

Tarragon is distinguished by special and typical scent, which is penetrating and taste a bit angry and bitter.

There are two types of tarragon - French and Russian.
The French tarragon is used as a quality spice.

Nutritional composition of tarragon


The curative part of tarragon is a whole plant. The biochemical composition of tarragon is as follows:

- 0.1 - 3% essential oil
- 45% carbohydrates
- 25% of the protein
- 12% of minerals
- 7% lipid
- Vitamin C
- Tannins
- Bitter substances
- Camphor, terpene, enzymes


Tarragon contains a substance estragole, which is considered to be carcinogenic, and isn't recommended extensive use of this spice.


Health Benefits of Tarragon


- Stimulates appetite, affects the increased secretion of gastric juices and enzymes for digestion, relieves flatulence, and stimulates the liver and pancreas

- Stimulates metabolism 

- Antidepressant and hypnotic

- Prevents nausea and vomiting

- It has antifungal activity

- Eliminates the amenorrhea because it contains amounts of sex hormones

- Relieves increased secretion of urine in the elderly, especially those who have kidney problems

- Removes spasms in the stomach and intestinal parasite

- Compensating for vitamin C deficiency (scurvy)


Contraindications: in sensitive individuals, contact with Tarragon can cause irritation, namely dermatitis, as well as some allergies to that plant.


Use of tarragon in the kitchen 


Tarragon has applications in the food industry and in the manufacture of cosmetics as well as in cooking. 

It is used fresh and dried for salads, for preparation of meaty dishes, tuna, spicy sauces, soups and stews, venison, mutton and beef. 

You can put it in marinated vegetables also. 

Mustard made from tarragon and tarragon vinegar are characterized by a typical taste and smell.

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