In folk medicine, Estragon was considered a natural relief of digestive ailments. It was used to treat flatulence, indigestion and stomach cramps. He was also known as an appetite supporting plant – The infusions of his leaves were recommended for people suffering from a lack of appetite. In some cultures, it was also used as an antiparasitic agent and a natural drug for insomnia and nervous tension.
Tarragon (Artemisia Dracunculus L.) is a perennial from the Astrotomaty family, which also includes chamomile and calendula. It comes from the areas of Eastern Europe, Central Asia and Siberia. It is currently grown all over the world, especially in France, Spain, Russia and the United States.
The plant reaches a height of 50 to 150 cm, and its characteristic feature are Narrow, lanceolate leaves of lively green color, which do not have clear teeth or hair. Estragon produces small, yellowish flowers gathered in loose inflorescences, but in crops rarely blooms, especially in a cooler climate.
The delicate taste of tarragon with notes of anise and licorice makes it an irreplaceable addition to dishes. Its aroma comes mainly from essential oils, especially Estragol and Methylchawikol. Thanks to the content of these compounds, the estragon enriches the taste of dishes and stimulates the secretion of stomach juices, soothing bloating and reducing stomach ailments.
Estragon is distinguished by a subtle, slightly sweet taste with clear notes of anise and licorice. Rosemary, on the other hand, has an intense, resinous aroma reminiscent of pine and citruses. Its taste is more expressive, slightly bitter, with earthy and balsamic notes. Thanks to this, it fits perfectly with meats, especially lamb and beef, as well as to baked vegetables and soups.
Estragon is a thin plant, light green leaves with a soft and smooth structure. In turn, rosemary has needle, rigid leaves that resemble the appearance of a pine needle. Their dark green color and hard structure mean that they should often be chopped or removed after cooking before consumption.
Estragon is a plant with documented health -promoting properties. Studies conducted at the Medical University of Tehran have shown that tarragon extracts can effectively fight bacteria Helicobacter pyloriresponsible for stomach ulcers and inflammation of the mucosa. In addition, Phenolic compounds and flavonoids present in the tarragon have anti -inflammatory and antioxidant effectssupporting the functioning of the digestive system and lowering oxidative stress in the body.
Estragon health benefits also relate to the regulation of blood sugar levels. In a clinical trial published in Journal of Ethnopharmacology (2016) It has been shown that supplementation with tarragon extract contributed to a decrease in glycated hemoglobin (HBA1C) and improving glucose tolerance in patients with insulin resistance. This means that Estragon can be a helpful dietary support in the prevention of type 2 diabetes. The plant also has a diuretic effect and supports the detoxification of the body, positively affecting the work of the kidneys and the circulatory system.
Moreover, experimental research suggests that The tarragon may have neuroprotective properties. The active compounds contained in it can support cognitive functions and reduce the risk of neurodegenerative diseases such as Alzheimer. Scientists from the University of Nankin have found that tarragon extracts can modulate neurotransmitters’ activity and reduce inflammation, supporting the treatment of liver disease. In addition, the tarragon contains relationships such as linalol in the lemonwhich alleviate the symptoms of heartburn and motion disease.
In the French cuisine, Estragon is an inseparable component of Bearnaise saucewhich fits perfectly with steaks and other meats. It also works great as an addition to fish, poultry, eggs and vegetables, such as asparagus, zucchini and carrots. Fresh tarragon leaves can be added to salads, soups and sauces. Dried tarragon is also popular, although it loses a bit on the intensity of taste.
It is worth remembering that the tarragon is best added at the end of cooking to keep its delicate aroma. It can also be used to prepare aromatic herb butter, which tastes great on fresh bread or as an addition to baked meats.
Source: NowowoPuje.pl
