Tarragon has several other names - tarragon tarragon or tarragon. The value of this plant is attached to a large amount of essential oil contained in leaves, ascorbic acid, carotene, coumarin. Fresh estragon contains vitamins A, B1, B2, C, as well as minerals: potassium, magnesium, iron and phosphorus, tannins, bitterness and resins. Tarragon has a restorative effect, calms the nervous system. Used in dietary nutrition with salt-free diets. Tarragon has been used in cooking for many years, thanks to its aromatic properties. Spain, Italy, Greece and Russia enjoy a very popular seasoning. Tarragon has come to Europe thanks to the Arabs, and since the 17th century it has been considered a classic French spice, as the French culinary specialists have developed on its basis many recipes that have become classic. Also, in France, from the leaves of tarragon, an aromatic-spicy vinegar is used, used for filling salted fish. Also, this herb is part of the famous sauce of Béarnez. In the kitchens of many peoples of the world, this plant is used for cooking second courses of beef, lamb, pork, offal. Young greens are put in okroshki, vegetable soups, broths. Tarragon leaves are used for pickling cucumbers, tomatoes, marinades, when cabbage is sour, soaking apples, pears. You can salt mushrooms with tarragon. It is enough a few twigs of tarragon to get a peculiar spicy taste of blanks. Finely chopped fresh leaves are added as a spice to the poultry, eggs, light sauces, any meat dishes, as well as to all kinds of salads. The plant in a dried form can be used for many dishes, and it should be added at the very end of cooking, so as not to lose the taste of the plant. Tarragon can also be used for cooking green oil.
