Tarragon or tarragon is a perennial plant widely used in cooking. Its fresh and dried leaves have a light aniseed aroma. Hot dishes, meat, okroshka, sauerkraut, pickles and pickled apples with this seasoning become even tastier.
Tarragon: Useful Properties
The composition of tarragon includes phosphorus, iron, calcium, carotene, tannins, numerous vitamins, as well as essential oil.
The beneficial properties of tarragon include toning, tonic, anti-inflammatory, antihelminthic, wound healing, antiseptic, diuretic, antirheumatic, stimulating.
- Tarhun well restores the stomach, improves sleep, normalizes the menstrual cycle, increases appetite, greatly enhances the synthesis of gastric juice, and also reduces the strength of the manifestation of various inflammations.
- Often this plant is used to treat a variety of pathologies of the respiratory system: for pneumonia, tuberculosis or bronchitis.
- When you need to normalize the work of the sex glands or get rid of stomach cramps, spice comes to the rescue. Do not do without it, and in the event that a tooth is sick or disturbed digestive disorders. Vascular wall disease is also considered an indication for use in the treatment of tarragon. Under its influence, vigor and strength return to tired people.
- Tarragon effectively fights depression, nervous breakdowns, impotence, headaches, dropsy(a disease in which there is an increased formation of fluid in the membranes of the testes) and helminthic invasions.
- It also effectively strengthens the immune system, enriches the body with the necessary amount of useful substances and cleans the blood well.
Fresh green tarragon in the kitchens of many nations is used as a seasoning for first courses, okroshka, beetroot soup. Sprigs and chopped leaves are placed in salads, side dishes for meat, vegetable and egg dishes, as well as seafood dishes. Tarragon helps to improve the taste and aroma of offal.
Often tarragon is included in the dry mix. In order for the spice not to lose its aromatic properties, it must be added at the very end of cooking.
Cabbage with bacon and tarragon in French
Fried cabbage with bacon (in different versions) is prepared in many countries. If you replace the garlic in the recipe with apple cider vinegar, you will get braised cabbage in German. And if you add sour cream, you will get cabbage in a Danish way. The classic French recipe involves the mandatory use of tarragon.
- Bacon - 350 g
- Head of cabbage - 1 pc.
- Onion - 1 head
- Garlic clove - 1 pc.
- Table vinegar 9 percent - 4 tbsp. l
- Dry tarragon (tarragon) -1/4 tsp
- In a deep frying pan, fry the bacon until it is browned. Remove from heat, cut and set aside. Fat save.
- Add chopped onions and garlic, roast them in fat.
- Add some vinegar. Bring to a boil and add the chopped cabbage and chopped bacon. Roast for about 5 minutes to soften the cabbage, and serve to the table.
Dijon chicken in French with tarragon
This is a light version of a classic French dish. You can change the amount of tarragon to taste, and also depending on the season, replace dry grass with fresh.
- Dijon mustard - 3 tbsp.
- Honey - 2 tbsp. l
- Dried tarragon (tarragon) - 2 tbsp.
- Dry basil - 2 tbsp.
- Dry thyme - 2 tsp.
- Salt - 1/8 tsp.
- Ground black pepper - 1/8 tsp.
- Vegetable oil - 2 tbsp.
- Chicken - 500 g
- Dry white wine - 1 tbsp.
- In a bowl, mix the mustard and honey. Add tarragon, thyme, basil, salt and pepper.
- Heat the oil in a large frying pan over medium heat. Put the chicken meat in there and brush the mustard mixture on both sides with a brush. Pour 1/3 tbsp. wine on chicken. Reduce heat, cover, and simmer for about 10 minutes until the liquid has partially evaporated.
- Add another 1/3 of Art. wine and continue to cook for about 5 minutes, the chicken should be almost white and begin to produce clear juice. Spread the bird, leaving the liquid in the pan.
- Pour the remaining wine into it. Increase heat to medium. Boil until liquid decreases by about a third. Pour this sauce over the chicken when serving.
Read also: Dijon mustard: a recipe.
Tarragon drink: how to cook?
According to this recipe, it is best to prepare a drink from tarragon in summer, when a fresh plant can be purchased on the market. It can be cooked ands dried grass, but then it will be with a pronounced smell of hay.
- Tarragon - a bunch
- Sugar - 6 - 7 tbsp. l
- Lemon - ¼
- Water - 6 l
- Wash one bundle of tarragon, cut the lower twigs, and chop the leaves into 3 cm long pieces. Place them in a clay jug and cover with boiling water. Add 6 - 7 tbsp. l sugar for every liter of water. Let the drink stand for a few hours. About his readiness can be judged by the beautiful green color.
- Before use, squeeze a little lemon juice into the drink (about 1/4 of a lemon).
- Serve only chilled!
Useful properties and pleasant aroma of tarragon make it an indispensable spice in the kitchen of every hostess. The most familiar dishes, flavored with a pinch of tarragon, will get a special taste!