The properties of the Tarragon

Thetarragon orestragon,Artemisia dracunculus, is an aromatic and bitter perennial plant, belonging to the Asteraceae family. Its origins are Siberian, in Italy it grows spontaneously only rarely and is more often cultivated as aromatic herb.

The tarragon in the kitchen it is widely used in Tuscan and French cuisine. Thanks to its leaves, it can flavor fish, eggs and other dishes. It is also used to enhance the taste of meat dishes so much so that it is one of the main components of the Bernese sauce, used to flavor grilled meat.

What does tarragon taste like?
The fresh leaves are spicy with a bitter aftertaste: they emanate an aroma that recalls that of celery combined with that of anise but once they are dry, they lose a good part of it.
In order not to lose its aroma, it is preferable to collect it before the small flowers open, in fact, the tarragon leaves are collected before flowering by detaching the leaves without eradicating the stem.

Tarragon - Property

Thetarragonhaspropertyeupeptic (improves appetite and facilitates digestion), stimulates the action of the liver and helps digest protein and fat foods. Thetarragonalso countspropertyantiseptics. In the kitchen it is appreciated because it is capable of enhancing flavors, the leaves can be very useful for those who cannot use salt due to problems of arterial hypertension.

Thetarragonit is perfect for those who cannot or want to moderate their consumption of table salt. Decreasing the consumption of salt is essential for keeping blood pressure under control and preventing hypertension.
Not only can the use of leaves oftarragoninstead of salt but it will be necessary to reduce the use of foods with endogenous salt, namely raw or cooked ham, cold cuts, tuna in brine, pretzels and some cheeses.

Among the nutritional properties of tarragon we see that the leaves contain mineral salts and vitamins A and C. Chewing the leaves of tarragon can reduce the sensitivity of the taste buds, this technique can be useful for those who are forced to take bitter-tasting medicines or subligual tablets. with an unpleasant taste. Usually theproperties of the tarragonthey are exploited by preparing compresses and infusions.
With the leaves, digestive infusions are prepared or to stimulate the appetite, while with the roots, excellent natural remedies to relieve sore throat and respiratory tract inflammation.

According to experts, the tarragonit is particularly suitable for diets to purify the body.

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