Common name: Tarragon
Scientific name:
Artemisia dracunculus L., belonging to the Asteraceae family, order Asterales,
class Angiosperms.
Description: Tarragon is a
perennial herb from the Asteraceae family, widespread in the wild throughout
most of Eurasia and North America.
Tarragon grows to 120 cm tall and has slender stems. The leaves
are lanceolate, glossy green, and have entire margins. The flowers are produced
in small heads, each containing up to 40 yellow or greenish-yellow florets.
Some tarragon plants produce mature seeds, some produce sterile seeds, and
some, like French tarragon, produce neither flowers nor seeds. Tarragon has
rhizomes that it uses to easily spread and propagate.
Culinary Uses: Tarragon
is one of the four most commonly used herbs in French cuisine, particularly in
chicken, fish, and egg dishes. It is also the main flavoring ingredient in
Béarnaise sauce.
How to Make Tarragon Vinegar: Wash and dry fresh tarragon, then
place it in a sterilized jar and crush it slightly. Fill the jar with white
wine vinegar or apple cider vinegar until the herbs are completely submerged.
Seal the jar tightly and leave it in a cool, dark place for two to four weeks
to allow the flavors to infuse. After this time, strain the vinegar to remove
the herbs and transfer it to a clean bottle for use.
Tarragon can also be ground with butter, and the resulting
mixture can be used to garnish salmon or roast beef dishes. In Armenia,
Azerbaijan, Georgia, Russia, Ukraine, and Kazakhstan, tarragon is used to
flavor a popular soft drink. Tarkhuna is a Georgian soft drink flavored with
tarragon and is bright green in color. In Georgia, the national dish Chakapuli
(an appetizer consisting of meat, herbs, wine, green plums, and tarragon)
contains tarragon.
In Iran, tarragon is used as a side dish called Sabzi Khordan,
which can be served with any meal (it consists of a mixture of fresh herbs and
raw vegetables, most commonly basil, parsley, and radishes). It is also used in
vegetable dishes, stews, and pickled cucumbers. In Slovenia, tarragon is used
to make putka (a cabbage roll – the most popular filling is nuts and raisins,
but it can also be filled with honey, poppy seeds, cottage cheese, and carob.
Sweet putka is often served as a dessert with coffee, while savory putka is
usually served as a side dish or appetizer). In Hungary, there is a popular
chicken soup flavored with tarragon.
Medicinal Benefits of Tarragon: Lowering blood sugar,
especially in people with insulin resistance, as taking it before meals can
help regulate blood sugar and keep it within normal levels.
For the Digestive System: It helps stimulate the production of
digestive juices, relieves bloating and colic, and stimulates appetite. Vinegar
made from tarragon is used as a stomach tonic.
Pain Relief: It has analgesic properties and is traditionally
used for toothaches, rheumatism, and migraines.
Anti-Inflammatory: It contains natural antioxidants and
compounds that reduce inflammation in the body.
Promoting Sleep and Relaxation: Tarragon tea is used as a
calming beverage that helps with relaxation and improved sleep.
Heart Health: It contributes to preventing blood clots and
improving blood flow.
Antimicrobial Properties: It has antibacterial effects.
Other Benefits: It is used to help treat diabetes and anemia,
improve bone health, and reduce nausea.
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