The mixture of tarragon and fennel juices was a popular drink for the kings of India. It arrived in England during the reign of Henry VIII, who is said to have divorced Catherine of Aragon because of his reckless use of tarragon. In folk medicine it was used for animal bites and considered a remedy for toothache. In Iran, Russian tarragon leaves were given as an appetizer to people suffering from anorexia.
The leaves are very aromatic, reminiscent of licorice, contain iodine, vitamins A and C. They are also an excellent source of potassium (one spoonful contains about 145 milligrams). The leaves of French tarragon contain about 2-3% essential oil with the main components being estragole (up to 80%) which is responsible for its aroma and the estragole isomer anethole (10%). The leaves of russica contain 1% essential oil and its main constituents are sabinin (50%), methyl eugenol (30%), elemicin, isolemicin and β-ocimene. It does not contain estragole and for this reason it does not have the sweet smell of French tarragon, the flavonoids (quercetin and patuletin) it contains give it the hard and astringent taste. The essential oil of French tarragon is more fragrant and has a greater commercial value than the essential oil of Russian tarragon.
Therapeutic properties and indications:
Tarragon acts as an antiscorbutic, diuretic, emmenagogue, antipyretic, hypnotic, anthelmintic and helps with digestion and toothache problems. An infusion of the leaves is used to treat indigestion, bloating, nausea and hiccups. It acts as a mild sedative and helps with mild insomnia. It has mild emmenagogue properties and helps delay periods. A poultice of tarragon leaves helps with rheumatism, arthritis, gout and toothache. The essential oil is used for digestive and menstrual problems. The plant fresh or dried has the property of repelling insects.
In the kitchen:
Tarragon is considered one of the most useful herbs in cooking. It is the spice of gourmets. It is used in salads, white and red meat and fish sauces, eggs, ice creams, fruit salads, etc. Its leaves are added to soups, for flavor. Its shoots are cooked like a vegetable. It is one of the best flavorings of vinegar and mustard. Because tarragon has a strong taste, we should put small amounts in our food. Also, we should add it to the food towards the end of cooking, otherwise its taste will change and its aroma will be lost. It does not go well with other herbs, except lemon and small onions.
There are no reviews yet.