Tarragon, botanical name Artemisia Dracunculus, is an herb of the composite family. The perennial plant originated in the Orient. It grows wild in southern Europe, but is cultivated agriculturally. The herb is appreciated not only cooks, but also followers of herbal medicine.
Occurrence and cultivation of tarragon
The perennial plant grows up to two meters high and prefers sunny locations with a nutrient-rich, but not too moist soil. It was most likely the Crusaders who brought tarragon to Europe from Asia, as the word tarragon comes from the Arabic language. It quickly became a prized herb in monastery gardens. The plant owes other names, such as dragon and snake herb, to a widespread superstition that tarragon kept dragons away and helped with snakebites. It was mentioned as a spice in China between 2000 and 1000 BC. Today, tarragon is still native to Asia, as well as the Northwest of America, Russia, and Southern Europe, where it is grown primarily in France and Italy. Wormwood and mugwort are distant relatives of tarragon. All belong to the genus Artemisia. The perennial plant grows up to two meters tall and prefers sunny locations with a nutrient-rich but not too moist soil. When the herbs bloom, the small yellow flowers form panicles. The plant is easily propagated by dividing the rootstock and grows relatively quickly. It grows not only in the garden, but is also quite easy to grow in a flower pot. Two species are known, the so-called True French tarragon and Russian, also called Siberian tarragon. The French variety is more delicate in aroma, while its Russian relative tastes somewhat bitter and is therefore rarely used.
Effect and use
In the kitchen, tarragon is known and popular as a spice. Especially the cuisine of Italy and France use it gladly and generously. Especially the young leaves and shoots are used for seasoning. In classic herb mixtures, tarragon can always be found alongside chervil, dill and parsley. The essential oils that give the herbs their distinctive flavor are at their highest just before flowering. This is the right time to harvest the shoots, which are about 30 centimeters long (May to October). In the kitchen, tarragon can be used in many ways. It is used to flavor cucumbers, vinegar, mustard, sauces, marinades, salads, cottage cheese, soups and herb butter. Delicate fish and poultry dishes are also enriched with the finely spicy herb, as are mushrooms, mussels and lamb. Even liqueur can be made from the herbs. The real French tarragon
Tarragon tastes spicy and fresh and has a slightly sweet flavor. Unlike the Russian, which tastes somewhat bitter and slightly oily. This is due to the essential oils, of which the French has far more to offer. These include estragole, ocime, camphor, limonene, myrcene and phellandrene. Other constituents include flavones, tannins, bitters, coumarins and glycosides, as well as abundant vitamin C and some minerals such as sodium, calcium, magnesium, iron and potassium. Traces of delorazepam have also been found. This chemical compound from the benzodiazepine group is known for its sedative effects. However, as a medicinal substance, the minor amount is meaningless. Only estragole has at times fallen into disrepute. The essential oil, which is also contained in fennel, anise or basil, showed carcinogenic and mutagenic effects in animal experiments. The Federal Institute for Consumer Health Protection therefore recommends its use solely as a kitchen spice. However, several medical studies contradict this assessment, classifying even a multiple of normal consumption as harmless. The Federal Institute therefore also admits that a concrete health hazard could not be proven and that the recommendation should be understood as a purely precautionary measure, referring in particular to fennel tea given to children for flatulence.
Health significance, treatment, and prevention.
Thanks to its numerous ingredients, tarragon is valued not only in cooking but also in natural medicine. The field of application of tarragon is quite extensive. Already in the Middle Ages, naturopaths took advantage of the substances and used them against plague. Due to its relatively high vitamin C content tarragon was used against scurvy.In ancient Rome, soldiers drank a decoction for exhaustion. And for toothache helped chewing tarragon roots. In India, there was a special potion of tarragon and fennel. Today, especially the essential oils are valued for strengthening the digestive organs. Bitter substances stimulate the formation of gastric juices, and help in the digestion of sumptuous meals. At the same time, they stimulate appetite and relieve flatulence. There is evidence that chewing fresh leaves dispels hiccups. When drunk as a tea, tarragon promotes kidney activity. It is even said to have a vermifuge effect. The stimulating effect on the metabolism makes the plant a popular remedy for rheumatic diseases and gout. Gynecology also benefits from the phytosterols in tarragon. They have a regulating effect on the menstrual cycle and can trigger delayed menstrual bleeding. Pregnant women should therefore be cautious, at least at the beginning of one, as the herbs have a menstrual stimulating effect and can trigger a miscarriage. During menopause, the herbs perform well. Their phytohormones reduce complaints such as hot flashes, depressive moods, irritability and headaches. Vitamin C makes the plant a proven remedy for colds, springtime fatigue, and coughs. A cup of tarragon tea in the evening soothes and helps you fall asleep.
