Application of the herb Tarragon

Grass Tarragon (tarragon) is known throughout the world as a fragrant seasoning. Drinks and dishes with fragrant spices are typical for Indian, Asian, Mediterranean, European cuisine, widely used by the peoples of the Caucasus. Use in cooking and folk medicine has fresh herbs, dry seasoning, frozen tarragon. The spicy aroma and characteristic refreshing taste of tarragon are used in pastries, first courses, salads, sauces, and various drinks.

What does tarragon grass look like

Dragoon-grass, Stragon, Tarragon wormwood are different names for the same fragrant herb, known to healers and culinary specialists since antiquity. From Latin, the botanical name Artemisiadracúnculus is translated as “Artemis already.” Another name for Tarragon is Tarragon, which is used universally to refer to several related European species. Mongolia and Eastern Siberia are considered the birthplace of perennial culture, but the plant is most in demand in Asian cuisine.

Tarragon belongs to the Wormwood genus, but is devoid of its bitterness, and its aroma is much stronger. The height of an upright tarragon stem varies from 50 cm to 1,5 m. According to the photo of the plant and its botanical description, tarragon really resembles wormwood, but has clear differences with it.

Leaves of rich emerald green color are attached to the stems without petiole, have an oblong, pointed shape. The lower leaves on the central shoot may bifurcate at the end. Small, yellow Tarragon flowers, collected in dense panicles, appear on the bushes by the end of summer. Numerous small seeds ripen by October.

European varieties of Tarragon: , Polish, French, are of Arab origin and obtained from breeding varieties imported from Asia.

Where does tarragon grow

Wild Tarragon is found in Central Asia, India, Eastern Europe, China, North America. In Our Country, different types of Tarragon grow from the temperate latitudes of the European part to Siberia and the Far East. A low-growing wild-growing species of tarragon tarragon in the Transcaucasus is called “Tarhun” in the Arabic manner.

Tarragon’s favorite places of growth are steppe, rocky slopes, pebble rocks, Tarragon is occasionally found in uncultivated fields. Among herbs, Tarragon stands out for its ability to take root in an unusual climate for it and is cultivated everywhere. Wild species prefer dry soils, while cultivated plantings require constant moisture.

How to use tarragon

Tarragon is rich in carotenes, aromatic substances, vitamins. The rich chemical composition includes many mineral compounds necessary for the body. Magnesium, potassium, iron, manganese, zinc, other micro and macro elements are present in Tarragon greens in significant concentrations and are easily absorbed by the body. Tarragon, unlike other wormwoods, is non-toxic.

The benefits of Tarragon in the treatment of beriberi, apathy, insomnia were well known to Arab doctors in ancient times. The herb is able to strengthen the immune system, cheer up, relieve swelling, maintain vision. Adding spice to food increases the production of bile, thus improving digestion.

Ways to use Tarragon:

1. Fresh green parts of the plant are added to cold sauces, sprinkled with ready-made main courses. Leaves and stems are recommended to be used without heat treatment. When heated, a specific bitterness may appear. Let’s combine the taste of fresh tarragon with all kinds of salads, well complements fish, poultry, lamb dishes.
2. Dried tarragon seasoning has a richer smell and taste than the original green raw material. The hues that spiciness imparts to food also vary slightly. Dry seasoning can be boiled, added to pastries, bitterness when using such an herb does not appear.
3. Frozen spicy grass retains almost all the properties and useful substances inherent in tarragon. Chilled spice can also be used as fresh herb.
4. Adding Tarragon to oils saturates them not only with taste, but also with vitamins and minerals. Liquid oils are infused with Tarragon for about 14 days. Dense fractions are mixed with finely chopped Tarragon greens.

The addition of spices gives dishes or drinks a savory, cooling, slightly spicy taste, as well as an invigorating aroma reminiscent of anise. The specific color of tarragon is more pronounced when using fresh shoots and leaves.

The use of tarragon seasoning in cooking

Tarragon came to Europe in the XNUMXth century from Asia and became in demand first in French cuisine, and then spread throughout the continent. Spicy herbs perfectly complement a wide variety of dishes:

1. Finely chopped fresh tarragon can be added to any salad. The amount of green spice in vegetable dishes should be moderate due to the strong flavor of the plant. It is enough to enter ½ tsp. chopped Tarragon per serving of salad to appreciate its specific taste and give the dish a refreshing smell.
2. There are special “salad” varieties of Tarragon with a more subdued aroma and less spicy taste. Such Tarragon can be used in large quantities. For the preparation of salads, the tender tops of young shoots are used.
3. Sauces served with fish, meat, poultry can be enriched with tarragon wormwood. Add spice to mayonnaise, vinegar, vegetable oils. Any marinades for barbecue, baking, frying meat or fish also get bright fragrant shades when Tarragon is added to them. For a better return of the smell, tarragon is rubbed with salt, adding to sauces and marinades to taste.
4. The meat is rubbed with fresh grass leaves before baking. Dried seasoning is sprinkled on fish, poultry, game before cooking. Tarragon perfectly masks the specific taste of lamb and is used in any meat dishes of Caucasian cuisine.
5. Vegetable first courses, meat broths, fish soup can be prepared with the addition of dried spices. Tarragon is added at the end of cooking, a few minutes before readiness. Such food is useful for people suffering from weakness of digestion. It is permissible to add fresh Tarragon greens to cold soups (for example, okroshka or beetroot).

To enrich wine varieties of vinegar in a 200 ml bottle, it is enough to put one sprig of green spice and insist for at least a week.

Where can I use dried herb tarragon

The specificity of the spice lies in the greater release of aromatic substances from the dried plant. Qualitatively prepared grass has a strong characteristic odor, slightly changes color, and is easily rubbed with fingers to a powder state.

In a mixture of spices, Tarragon not only gives off its own aroma, but also helps to reveal the smells and tastes of other plants. Tarragon goes well with the following spices:

• oregano;
• marjoram;
• thyme;
• rosemary;
• mint.

Ways to use dried tarragon:

1. In folk medicine in the form of a powder, infusion, decoction. As an additive to therapeutic rubbing and ointments. For the enrichment of cosmetics.
2. In cooking, it is added to any hot dishes or drinks when cooking for 2-3 minutes before readiness. With prolonged boiling, the specific aroma and sharpness of tarragon are lost.
3. Dry Tarragon reveals its taste more fully when combined with products containing vegetable acids: lemon juice, natural vinegar, fruits, berries.
4. The spice gives the flour products a forest, fresh aroma. Tarragon is rarely used for sweet pastries. Most often, a pinch of dried grass is added to the dough for homemade bread, cakes.

Tarragon is a seasoning with a strong specific smell and a cooling spicy aftertaste. Its use should be moderate. For experiments with any dish, at first a small pinch of herbs is enough.

Where is tarragon added during canning

With home canning for the winter, Tarragon plays the role of both a flavoring agent and an additional preservative. The active substances in the composition of the herb prevent the growth of bacteria, which allows the preparation to remain fresh longer.

The use of Tarragon in preparations for the winter:

1. Tarragon jam, prepared on the basis of sugar syrup from fresh herbs, can be eaten as a separate dessert or used as a syrup. It is convenient to enrich drinks, cocktails, desserts with such an additive.
2. The addition of sprigs of fresh tarragon gives compotes, jelly, jam from berries and fruits a cooling note. At the same time, it is unacceptable to boil fresh leaves for more than 5 minutes, otherwise the taste of the workpiece will be spoiled.
3. Green Tarragon adds a sophisticated flavor to marinades. Fresh sprigs are added to brines when soaking apples, sauerkraut, pickling vegetables, mushrooms.
4. Pickled cucumbers and tomatoes also take on an unusual spicy flavor with tarragon. The spice does not change the original taste of vegetables, but emphasizes it, makes it more pronounced.

To preserve cucumbers or tomatoes in any way (salting, pickling, pickling), 3-2 fresh tarragon sprigs are added to one 3-liter jar. It is recommended to lay the spice along with garlic cloves, which also cannot stand prolonged heating.

The use of Tarragon grass in the production of alcoholic and non-alcoholic beverages

The famous Tarragon carbonated drink demonstrates well the color, smell, and unusual taste of the spice. You can prepare drinks with your favorite aroma yourself. Moreover, the herb goes well with both refreshing drinks and alcohol.

To make a vodka tincture for a bottle (0,5 l) of high-quality alcohol, it is enough to add a small bunch of green or dried grass and place the container in a dark place. After 15-20 days, alcohol will acquire a characteristic aroma. Tarragon (tarragon) tincture color, as in the photo below, may be different. Often a homemade drink turns out to be cloudy, which does not affect the taste. At the same time, dried and fresh herbs give different shades of taste and color to the drink.

For homemade lemonade, you can use tarragon greens or jam syrup. Emerald, spicy-cooling drink quenches thirst well and invigorates in the heat. The green mass interrupted in a blender with sugar can be diluted with ordinary or mineral water to taste or added to other lemonades at the rate of 1 tsp. per 1 liter of liquid.

It is convenient to use a sweet tarragon extract infused with syrup. The base is boiled from water and sugar (1: 1), chopped fresh herbs are poured with a solution for at least 30 minutes. Then the syrup is added to any cold drinks, tea, liqueurs, sweet liqueurs to taste.

When preparing a smoothie, add a few young shoots to a blender with the rest of the ingredients. This makes the drink even healthier, gives it an emerald color, enhances the taste of the main components.

Is it possible to freeze tarragon

The easiest way to preserve the benefits and taste of the plant for a long time is freezing. In the refrigerator, Tarragon stays fresh for about 7 days. Placed in a plastic bag and stored in the freezer, tarragon looks and smells fresh for over 60 days. Tarragon, frozen whole, can be used in the same way as freshly plucked.

Wormwood tarragon can be frozen with butter. To do this, the shoots are finely chopped, placed in small portions in ice molds and filled with olive oil. After 24 hours, frozen cubes can be shaken out of the molds and placed in plastic bags for compact storage. It is convenient to add such a blank to soups, sauces, defrost in portions for salad dressing.

For further use in cocktails or dressing meat dishes, tarragon is frozen differently:

1. Tarragon is crushed and placed in a cooking pot.
2. Pour dry white wine into the container and put on fire.
3. After evaporating about half of the liquid, set aside the dishes from the fire.
4. After the mixture has completely cooled, it is poured into molds and sent to the freezer.

In order to add a refreshing taste of tarragon to any drink, just put a few cubes of fragrant ice in a glass. Wine cubes are added when stewing, marinating or boiling meat, game, fish.

Conclusion

Herb Tarragon (tarragon) is one of the most versatile spices. It complements both sweet and savory dishes well. The popularity of spicy herbs is also explained by the absence of contraindications to its use. Care should be taken when using Tarragon only during pregnancy and with a tendency to allergic reactions.