For the first time, tarragon began to be used as a spice in countries located in southern Siberia and Mongolia. Over time, tarragon easily spread across all continents, and penetrated into various culinary traditions, and later became an international spice. Such an easy spread of tarragon was facilitated by the fact that its cultivation does not require the creation of special conditions. Tarragon, like a plant, is not susceptible to seasonal climate changes and to autumn and spring frosts. However, the cultivation of tarragon requires sufficient soil importance, therefore, when growing tarragon, it is necessary to ensure high-quality watering. The spice tarragon is also known as estragon, so tarragon and tarragon are the same spice.
Tarragon in Cooking
By itself, tarragon has a spicy taste, not bitter, somewhat similar to the taste of anise. In different food recipes, both dried leaves and fresh or even sometimes tarragon stalks can be used. Fresh tarragon leaves can be used as a spice in various salads, meat dishes, as a flavoring for various soups. In the summer, tarragon can be used to preserve vegetables. Most often used for the conservation of cucumbers and squash. If necessary, tarragon can be replaced with currant or cherry leaves. In the form of dry leaves, tarragon is used in various dishes, salads, fried meat, soups. But in this case, dry tarragon leaves are placed immediately before the completion of the heat treatment, otherwise the tarragon may lose all aromatic qualities. In addition, tarragon is used as a flavoring agent for alcoholic and non-alcoholic drinks.
The Benefits and Harms of Tarragon
With the exception of excellent taste, tarragon also has a lot of useful properties for the human body. Tarragon has a great effect on the emotional state of a person, useful during insomnia, depression. Tarragon is also useful for the cardiovascular system. Nutritionists have noticed that tarragon can be used as salt - in this case, it helps to remove unwanted water from the body, and at the same time acts as an antiparasitic agent. However, there are cases when tarragon is contraindicated for use. For example, during pregnancy, as well as a feast of nervous disorders, such as epilepsy. Even a healthy person should use tarragon with extreme caution, since it belongs to the group of toxic spices that, in large quantities, can cause hallucinations or even convulsions.