In your garden or on the windowsill, you can easily grow a variety of herbs, which will then become an excellent component for culinary experiments. Such plants are very popular among representatives of different nations of the world. One of the most common herbs is tarragon, the beneficial properties and use of which in cooking will be discussed on this page “Popular about health”, and we will also consider recipes using it.
Tarragon looks like a plant with erect stems that are yellow-brown in color. They have many pointed, elongated leaves. This plant is also known as tarragon. And now you can grow it in your garden without much difficulty.
Useful properties of tarragon herb
Tarragon leaves contain a lot of elements needed by the human body. They contain a significant amount of vitamin C, carotene, rutin and (B1 and B2). In addition, such a plant saturates our body with alkaloids, essential oils, flavonoids and a number of minerals: magnesium, potassium, iron, phosphorus, etc.
Tarragon is used by traditional medicine specialists. There is evidence that this herb is characterized by good anthelmintic properties, helps cope with inflammatory processes of various localizations and has a mild diuretic effect. Tarragon greens perfectly strengthen the walls of blood vessels, improve potency and help cope with digestive disorders.
Traditional medicine specialists advise taking tarragon grass as food for hypovitaminosis and headaches. This plant has a positive effect on the functioning of the nervous system and helps improve the quality of night's rest.
Tarragon quite effectively normalizes the menstrual cycle and the activity of the sex glands. Its use helps cope with a variety of respiratory ailments, including pneumonia, bronchitis, and even tuberculosis.
Healers prepare an alcohol tincture based on the roots of tarragon. This drug has an anticonvulsant and sedative effect.
Tarragon is often recommended for use by people who are forced to adhere to a diet, because such a plant has a positive effect on vitality, strengthens the immune system, delivers a number of nutrients to the body and cleanses the blood of various aggressive substances.
It is worth noting that the use of tarragon grass has a number of contraindications. Under no circumstances should it be used while pregnant or for problems with the gastrointestinal tract. An overdose of tarragon can cause a number of unpleasant symptoms, including seizures and loss of consciousness.
Tarragon herb - use in cooking
Tarragon is widely used in cooking. It has a piquant, pungent taste and a strong spicy aroma, which significantly distinguishes it from other herbs.
Quite often, tarragon grass is added to vegetable dishes, for example, appetizers, okroshka, broths and a variety of vegetable soups. Tarragon also perfectly complements the taste of meat dishes, salads and sauces.
There are recipes in which tarragon leaves become an important component of canned vegetables. In this case, this plant adds special fragility and a characteristic pleasant taste to the finished product. In addition, it is believed that the use of tarragon when fermenting cabbage and soaking apples helps to increase the shelf life of such dishes by an order of magnitude.
Tarragon is also used in cooking to prepare spicy vinegar for fish dishes, soda and various alcoholic drinks.
How exactly is tarragon used (recipes for use):
You can easily make delicious homemade lemonade from the tarragon herb. To create such a drink, you need to use one hundred grams of fresh plant materials, one lemon and one lime, several sprigs of sugar, fifty grams of sugar and a glass of water.
First, rinse the tarragon thoroughly. Then tear off all the leaves and chop them into random pieces, simply tearing them with your hands. Cut the stems into small pieces - about a centimeter in length. Boil water, add chopped stems and sugar into it. Keep this mixture on the fire for five minutes, then remove from the stove.
Combine the torn leaves with citrus juice and pour into the prepared and hot syrup. Cover the container with the drink with a lid and leave for an hour to infuse. Then strain the infusion and bring to the desired concentration using sparkling water or still water. To decorate the finished drink, you can use lemon slices and tarragon leaves.
Cod in cream with tarragon
To prepare such a tasty and aromatic dish, you need to use half a kilogram of cod, two hundred and fifty grams of champignons, a couple of onions, one glass of cream, a bunch of tarragon, half a glass of dry white wine (a couple of tablespoons), and pepper (to taste).
Chop the onion into smaller pieces and sauté in butter until transparent. Wash the cod fillet, dry and chop into small pieces. Add the mushrooms to the onions and fry for a few minutes. Then move the onions and mushrooms to the edge of the pan and fry the fish pieces on both sides. Pour in the cream and stir. Bring the mixture to a boil, pour in the wine and add finely chopped tarragon. Boil for a few minutes and the dish is ready.
Thus, the spicy tarragon herb can be useful for preparing simple, affordable and very tasty dishes.
Ekaterina, www.site
Google
- Dear our readers! Please highlight the typo you found and press Ctrl+Enter. Write to us what is wrong there.
- Please leave your comment below! We ask you! We need to know your opinion! Thank you! Thank you!
- This is a perennial plant, its appearance is a bit like wormwood. This plant grows as a bush; it can reach 1.5 m in height. Tarragon leaves are dark green in color, quite narrow in shape, have a strong but pleasant aroma, and taste a little like pineapple. The stems are yellowish-brown in color, with many branches extending from them. Leaves are up to 80 mm long and up to 10 mm wide, green with a glossy sheen. Tarragon blooms in the second half of summer; the flowers are small, mostly yellow. Tarragon is also called tarragon or tarragon wormwood. Tarragon bears fruit with an achene that does not have a tuft. The fruits appear in October.
Tarragon leaves have become quite widespread in food preparation, for example, various salads, as well as for pickling vegetables and sauerkraut. Tarragon begins to grow in early spring - almost as soon as the snow melts. Tarragon is most useful in the first three years of growth, despite the fact that it can easily grow in a new place for up to 10 years.
The plant is cultivated everywhere, although in many countries, including Russia, it grows wild. Prefers pebble and dry steppe slopes, although it can also be found in fields.
It is believed that the plant was brought to European countries from Siberia and Mongolia, which occurred during the invasion of the Tatar-Mongol yoke. The most common varieties of tarragon are French, Russian and Transcaucasian tarragon.
The plant is not known for its “whims”; it is quite unpretentious in cultivation. Tarragon can grow successfully in both sunny and dark places. In the spring, it is advisable to feed the tarragon a little, this is done like this: you need to add 3-4 kg of compost or humus, about 3-4 tablespoons of wood ash to the plant, and it is also advisable to add 1 tablespoon of nitroammophoska or nitrophoska, you can also use any other complex fertilizer. Tarragon should be watered with plenty of water, approximately once every 10–12 days. Harvesting tarragon for the winter is usually done in the summer; the plant is cut about 3-4 times, after which it is dried.
Just be sure to remember that the tarragon must be cut at a height of 12 cm from the ground. It is also worth noting that the more often the cuts are made, the greater the number of shoots that will appear in the future with soft, tender and fragrant leaves.
Beneficial properties of tarragon
Tarragon, as you know, is valued not only for its spicy taste, but also for its fairly high content of carotene and vitamin C. Like many other leafy spices, fragrant tarragon can give a person vigor. Tarragon essential oil has its own unique smell, characteristic only of this plant. It is precisely these properties of tarragon essential oil that create this unique aroma and pleasant pungent taste with a slight bitterness. Tarragon essential oil contains phellandrene, sabinene and ocimene. Fresh tarragon contains vitamins A, B1, B2 and C, and also contains small amounts of phosphorus, calcium, potassium, and iron.
Tarragon consists of 45% carbohydrates and 25% protein. It is often used as a vitamin and medicinal plant. In folk medicine, tarragon is popular as a diuretic, and its good antiscorbutic effect is noted; in addition, it can simply be used as a general tonic. This wonderful plant is distinguished not by its pungency, but by the high aroma of its essential oil, which is used in perfumery. Tarragon can improve appetite and also stimulate digestion; it is used for dropsy and as a diuretic. The plant can also have a calming effect and improve sleep. In Tibetan medicine, tarragon was used as a medicine for pneumonia and bronchitis.
Eating tarragon is useful for preventing heart attack and stroke, since the compounds it contains prevent the formation of blood clots.
Depending on the purpose for which tarragon is used, the following effects can be achieved:
Calming effect (normalizes sleep, helps cope with depression);
Wound healing effect (strengthens the walls of blood vessels, ensures their elasticity);
Relieving inflammation;
Tonic effect;
Strengthening the body (increases immunity);
Relieves spasms (relaxes nerves, relieves toothache);
Diuretic effect (helps eliminate edema, removes excess fluid from the body);
Carminative effect.
Thanks to tarragon, you can lower blood pressure, normalize metabolic processes, strengthen the walls of blood vessels, and improve digestion. When using the herb in food, the production of gastric juice increases and appetite improves.
Another well-known property of tarragon is its effect on the gonads. In particular, in men, taking tarragon in food increases potency.
Since ancient times, tarragon (tarragon) has been successfully used in the fight against headaches and, in addition, poor appetite. Tarragon is recommended to be taken after a heavy meal in order to improve the digestive process, and this miracle plant is also recommended for increasing potency in men. The latter can only be explained by the fact that tarragon has a general strengthening effect on the body. Tarragon, when combined with other herbs, can be used as a salt substitute, which is extremely convenient for people suffering from hypertension.
Tarragon is used for treatment in a dried state, in the form of medicinal tinctures and teas. A decoction is prepared from the leaves of the plant, which previously, and even today, is used by many for various diseases of the gastrointestinal tract, as well as intestinal spasms, sluggish digestion, hiccups, in women, menstrual irregularities and premenstrual syndrome.
A decoction made from tarragon roots is good for toothache. Preparations made from tarragon have wound-healing, anti-inflammatory, antispasmodic, carminative, diuretic, sedative and anthelmintic properties. Tarragon has a general strengthening effect and calms the nervous system.
Use of tarragon in cooking
The use of tarragon in cooking is widespread. The plant is used as a spice that adds aroma to a dish and enhances its taste. It is added when preserving, during sauerkraut, when soaking pears and apples.
Tarragon is used in the preparation of hot dishes: meat, mushroom, fish. Tarragon is often added to alcoholic drinks, such as liqueur, vodka, and wine, which makes their taste and aroma more piquant.
Food can not only change its taste and aroma if tarragon is added to it, but it will also be stored longer, since this plant acts as a natural preservative
The use of tarragon in cooking is especially common in France, where the herb is part of the famous Béarnaise sauce.
Russia, Georgia, Armenia, Kazakhstan, Ukraine - residents of all these countries are familiar with the taste of a soft drink called Tarragon, in which tarragon is used as the main flavoring.
Tea is brewed with tarragon, which will be especially useful for people suffering from insomnia.
Tarragon drink at home
It’s not difficult to make a tarragon drink at home. To do this, you will need to take 100 g of herb, one lemon, one lime, mint, sugar and water.
The tarragon is first thoroughly washed, then all the leaves need to be torn off the stem and crushed by tearing them with your hands. The stems should be cut with a knife into small pieces, approximately 10 mm long. Boil water and add chopped stems and sugar (50 g) into it, leaving on the fire for 5 minutes, then remove from the stove. This amount of sugar will require 250 ml of water.
Torn leaves are mixed with citrus juice and poured into prepared sugar syrup. This must be done until it has cooled down. Then the container with all the contents is covered with a lid and allowed to brew for an hour. The finished infusion is filtered and brought to the desired concentration with carbonated water or still water. You can decorate this homemade lemonade with a slice of lemon and tarragon leaves.
Growing tarragon in open ground
Growing tarragon in open ground is not a difficult task, since the plant is completely unpretentious and does not require special care.
However, like any representative of the flora, tarragon requires some attention:
You should choose a sunny area, this will allow the plant to acquire dense foliage. However, tarragon will grow in the shade without being too bushy.
The soil should be light; it is best to enrich it with sand, humus and peat.
If the soil has high acidity, then it must be reduced by adding wood ash or ground chalk.
The soil should not be moistened too much. Tarragon does not like moisture, so it needs to be planted away from places where groundwater occurs.
It is best if chicory, legumes, lettuce, and Jerusalem artichoke previously grew in the place where it is planned to plant tarragon.
You can plant tarragon in the spring, without prior germination using the seedless method. To do this, the seeds are simply scattered over the surface of the selected area and sprinkled with earth on top. The soil must be pre-moistened.
The interval between rows should be at least 30 cm. After 2 weeks, the first shoots will appear and require thinning.
Plantings will need to be renewed every five years, as over time the greenery of the plant becomes coarse.
If you want to get a harvest faster, then tarragon can be grown through seedlings. You need to sow seeds at home in early March. After the seedlings appear, the box with seedlings should be moved to the windowsill. Seedlings require moderate moisture and light. The plants sprout a month after the sprouts appear. When warm weather arrives, tarragon can be transplanted into open ground.
As for caring for tarragon, it comes down to loosening, removing weeds, watering and fertilizing. Tarragon prefers humus as a top dressing. You can enrich the soil with mineral fertilizers if it is poor and depleted. It is important not to use fertilizers that contain large amounts of nitrogen, as this will negatively affect the taste of the plant.
Tarragon should not be overwatered; the plant prefers moderate moisture. Before wintering, it is advisable to insulate the tarragon root system. To do this, it is covered with a layer of dried grass, or mulch from a mixture of peat and sawdust.
Collect the grass before flowering begins, cut off the upper stems. For long-term storage, tarragon is dried and kept in a ventilated area, away from sunlight. During one summer season, you can cut off the tops several times.
Tarragon contraindications
Tarragon is contraindicated due to the poison it contains. Do not forget that the plant belongs to the genus Wormwood, which means it must be used very carefully. If tarragon is used as a medicine, then exceeding the recommended dose is strictly prohibited. This threatens serious poisoning, the development of convulsions, and loss of consciousness.
Tarragon is contraindicated for diseases of the gastrointestinal tract (peptic ulcer, gastritis with high acidity); it should not be eaten during gestation, during breastfeeding, or in the presence of individual intolerance.
In addition, there is evidence that prolonged use of tarragon in food can provoke the development of cancerous tumors, since it contains a substance such as methyl chavicol. But in this case we are talking about regular consumption of grass in large quantities. As a spice used in cooking, tarragon does not pose a risk to human health if it does not have the above contraindications.
Education: Diploma of the Russian State Medical University named after. N.I. Pirogov, specialty “General Medicine” (2004). Residency at the Moscow State Medical and Dental University, diploma in Endocrinology (2006).
Spice tarragon or tarragon(lat. Artemisia dracunculus) of the Asteraceae family is the most lemonade spice.
Use of tarragon (tarragon) spice in cooking
Spice tarragon or tarragon– these are young stems (shoots) and leaves, fresh or dried. The taste of tarragon is slightly sharp and refreshing, the smell is very unique, spicy, with notes of anise and mint.
The spice tarragon (tarragon) is very popular in Europe, Asia, Arab countries, the Caucasus, and North America.
The tarragon spice is universal and is used in cold and hot appetizers, salads, hot meat, vegetable, mushroom, bean dishes, soups, sauces, broths, marinades, excellent for canning, producing drinks (tarragon lemonade, various liqueurs), baking baked goods, creating desserts... With tarragon you can marinate, bake, boil, fry, infuse, barbecue, brew...
Tarragon can be used in fillings, minced meats, and in making cheeses. The tarragon spice is excellent for pickling and pickling cucumbers, tomatoes, zucchini, and peppers. You can also cook herring with tarragon spice. Tarragon is generally good with fish and seafood. Tarragon is added to fermented milk products, okroshka, pilaf, game and offal dishes, jellied meats... Tarragon also goes well with egg dishes in any form.
Tarragon as a spice is used to flavor vinegar and vegetable oil. Tarragon is great for various sauces and goes well with other spices: black and red pepper, ginger, mint, mustard, celery, parsley, dill, garlic, cumin, oregano, basil, cloves, coriander, sesame, bay leaf, marjoram, etc. .
The spice mixture includes bouquet garni and fine herbs.
Like most spices, tarragon is best used fresh or dried (but should not be stored for more than a year), and tarragon can also be frozen or grown on a windowsill.
Medicinal uses of the spice tarragon (tarragon)
Description of the spice tarragon (tarragon)
The spice tarragon, tarragon, terragon, dragoon grass or tarragon wormwood (lat. Artemisia dracunculus) of the Asteraceae family grows wild and domestic in Europe, Asia, and North America.
The spice tarragon is a perennial herbaceous shrub that reproduces mainly by rhizomes (less often by cuttings and seeds). Tarragon grows on average up to 1 m in height, the stems are woody brown-green, the leaves are narrow, silvery-green, the inflorescence is a panicle, the fruit is an achene.
Tarragon is a relative of wormwood, but does not have its bitterness. Young shoots and leaves are used as a spice in tarragon.
The specific name of tarragon, dracunculus, is translated from Latin as “little dragon” or “little dragon”; it is certainly not known whether this name is related to the shape of the rhizome or leaves.
Tarragon is a light-loving plant that is frost-resistant.
Tarragon spice contains essential oils (methyl chavicol, sabinene, ocimene, methoxycinnamaldehyde, phelandrene), vitamins A, B1, B2, C, PP, carotene, rutin, ascorbic acid, flavonoids, proteins, fats, essential oil, acids, starch, potassium, calcium, magnesium, sodium, phosphorus.
History of the spice tarragon (tarragon)
The Asian part of Russia, Siberia, and Northern China is considered the birthplace of tarragon.
Tarragon has long been used as food and medicine.
The ancient Greeks dedicated tarragon (Artemisia - Artemis dracunculus - snake-like) to Artemis, the goddess of nature, hunting, and patroness of women.
In Icelandic, tarragon is fafnisgras or the herb of Fafnir, the mythological dragon.
Dishes with tarragon spice
Stories with the spice tarragon (tarragon)
Dragon's Wormwood (Artemisia dracunculus), tarragon grass, tarragon or tarragon wormwood - this is an incomplete list of the many names of plants of the Asteraceae family. When growing wild, the perennial with narrow, lanceolate leaves reaches a height of up to 1.5 meters. It can be found everywhere. On the slopes of mountains and in forests, from August to September, tarragon blooms, throwing out yellowish-green spherical paniculate inflorescences-baskets at the ends of the branches. The following forms of tarragon are known (the Syrian name is tarragon grass):
- French- a low-growing, low-branching form of the plant, common in Western Europe, which practically does not bloom and reproduces vegetatively (by rhizomes and cuttings);
- Russian- a larger spreading perennial with a weak aroma, highly frost-resistant, blooms and bears fruit in the southern regions.
Growing and collecting tarragon
The tarragon plant is propagated by dividing the rhizome into parts and by cuttings. Cuttings deserve special attention: in the spring they are cut up to 15 cm long for planting in greenhouses and greenhouses. The soil temperature should not be lower than 13–18 °C. The division of rhizomes is carried out immediately before planting. After rooting, root shoots and cuttings are planted in the garden bed, placing the plants in rows at a distance of at least 20 cm, and in row spacing - up to 50 cm. When planting, you should also maintain a depth of lowering the rhizome into the ground of more than 10 cm. Thus, growing tarragon is not difficult, since the yield depends on high-quality watering, timely weeding, which takes place with the destruction of weeds and constant loosening of the soil between the rows. Mineral fertilizing should be introduced into the nutritional “diet” of tarragon no earlier than next year. Harvesting tarragon can begin in the fall in the first year of planting. The entire above-ground (green) part of the plant has beneficial properties, however, in order not to weaken it, it is necessary to cut off only part of the green shoots. Starting next year, tarragon greens are cut as needed throughout the summer season. In August, during the flowering period of tarragon wormwood, final harvesting of the tarragon plantation is required. On average, the yield of 1 m2 of tarragon plantation is up to 1.5–2 kg of green mass. To prevent tarragon from losing its beneficial properties, the harvested greens are collected in bunches for thorough drying in a ventilated, dark place. Dry leaves are used as an aromatic spice and in folk medicine as a medicine. If you are already in nature, then you can combine business with pleasure and have a picnic. But what’s a picnic without a good dish cooked over a fire?! For this you need a good cast iron cauldron. And today you can buy a cast iron cauldron at a very competitive price. I think it's worth it. Moreover, food in nature will be much tastier than at home...
Tarragon beneficial properties
The main value of perennials lies in the content of a certain amount of nutrients necessary for the human body. The essential oils found in the leaves (0.1–0.5%), ascorbic acid C, carotene A, vitamins B1 and B2, as well as a rich supply of minerals (potassium, phosphorus, magnesium, iron, etc.) have beneficial effects influence on the human body. Calorie content of tarragon is 24.8 kcal, nutritional value of tarragon (100 g):- proteins -1.5 grams;
- fats - 0 grams;
- carbohydrates - 5 grams.
We don’t often think about how many inconspicuous plants and herbs are around that bring enormous benefits. Many of them are used not only in folk recipes, but also in industrial production in the form of dry raw materials, additives, extracts, and oils. In this article we will talk about the plant tarragon, which is familiar to many, we will find out why it is useful and where it is used.
Description
Tarragon wormwood is a well-known plant of the Asteraceae family; it grows almost everywhere, preferring dry soil or pebble surfaces of slopes.
It is a green plant up to half a meter high, with long, thin green leaves, dissected at the end, the foliage is located along the entire length of the grass stem. The flowers of the plant are small and yellow. Flowering and fruiting occur at the end of summer - beginning of autumn.
Did you know? It turns out that tarragon, also known as dragoon grass, is also called “little dragon.” This is most likely due to the appearance of the plant's leaves, which bifurcate at the end like a snake's tongue.
Tarragon leaves have a specific aroma due to the high content of essential oils in the stem and foliage.
Compound
As you know, tarragon grass was previously used as a medicine, and this is not surprising, because it has a very rich composition. First of all, tarragon is distinguished by its high content of carotene and tannins.
Tarragon is characterized by a high content of ocimene and phellandrene, specific compounds that give a strong, distinctive aroma to the oil and extract obtained from the plant.
Medicinal properties
The rich composition of tarragon wormwood allows it to be used in the treatment and prevention of various diseases, because even the notorious Tarragon drink was originally a medicine. 
- Tarragon is a powerful antioxidant due to its high content of ascorbic acid and has a stimulating effect on the immune system.
- It is successfully used to stabilize the nervous system and has antidepressant properties.
- It is an antispasmodic, which allows its derivatives to be used for headaches, toothaches, and painful menstruation.
- Reduces appetite, which is very valuable for those who adhere to a diet.
- Helps normalize intestinal motility and successfully combats increased gas formation.
- According to some reports, substances contained in tarragon grass have an anthelmintic effect.
Important! Children suffering from hyperactivity and increased excitability should not consume tarragon and its derivatives, as they have a powerful tonic effect on the body.
Application
Tarragon is a unique plant that is used in a variety of areas of human life; let us consider in more detail in what form and how this happens.
In cooking
Perhaps the most famous way to use this herb is culinary. We have all at least once seen how our grandmothers threw a sprig of tarragon into a jar of cucumbers to “crunch the cucumber.”
- Dried, finely chopped tarragon leaves are widely used in cooking meat along with basil and rosemary, giving the dish a piquant taste and an unusual, pungent aroma.
- Fresh leaves can be used in salads, dressings, and sauces that do not undergo heat treatment, since the fresh herb releases substances that add bitterness to the dish.
- If you throw a sprig of tarragon grass into a bottle of vegetable oil, after a while the oil will become saturated with its aroma and will perfectly complement various salad dressings.
- Some craftsmen add tarragon wormwood to bottles of alcohol; essential oils are believed to add piquancy to drinks.
- The well-known non-alcoholic soda "Tarragon" was originally nothing more than a herbal tincture diluted with water.
In medicine
In medical practice, the plant is used in the form of tinctures, extracts, oils, and dry products.
- In folk medicine, decoctions based on the herb tarragon are taken orally to relieve various spasms, headaches, and toothaches. Healers claim that the phytohormones contained in the decoction can restore male potency and enhance fertility in women, strengthen the walls of blood vessels, and thin the blood.
- Tarragon tincture solution is used to apply compresses to joints to treat arthritis. For varicose veins, the tincture is rubbed into the affected areas.
- The herb is used to make ointments that help fight skin diseases, in particular eczema and dermatitis.
- Tarragon steamed with boiling water helps with neuroses and has a mucolytic effect.
- An ointment based on butter and tarragon is used to relieve toothache and treat stomatitis. It is believed that in case of severe toothache, it is enough to chew a couple of leaves of the plant to ease the pain.
- It is not recommended to use tarragon in cases of increased acidity of gastric juice, as well as in acute gastritis of various origins.
- It is strictly forbidden for pregnant women to consume tarragon, as it has a high abortifacient effect.
- People with allergies should use herbal medicines with caution.
- Do not forget that the plant is wormwood, which means it contains a toxic psychoactive substance, so you should not exceed the recommended dosage.
Important! It must be remembered that an overdose of products made with the use of tarragon wormwood is dangerous due to the aggravation of the condition.
In cosmetology
There are many plants used in the cosmetics industry, and tarragon herb is no exception. The most common form of tarragon used for cosmetic purposes is as a lotion.
It is prepared not only industrially, but also at home. To do this, infuse 1 teaspoon of dry herb in 1 glass of boiling water. You can wipe your face with the finished, strained lotion; it will have a healing, anti-inflammatory and soothing effect.
Adding cucumber juice to the lotion will not only have a rejuvenating effect, but will also slightly lighten the skin, hiding minor defects. The essential oil of the plant has very powerful nourishing and rejuvenating properties; it is useful to add a few drops to your daily face cream.
Harm and contraindications
Like any plant, this crop has contraindications for use.
Preparation and storage
Perhaps the most important mission is preparing tarragon at home. Dry raw materials are best suited for long-term storage. Absolutely everything can be dried in the plant, from roots to flowers. 
For home harvesting, it is better to collect grass in ecologically clean areas, far from roads and hazardous industries. The plant should be harvested at the peak of its development, that is, at the moment the leaves bloom, flowers form, or when it bears fruit, since it is during these periods that tarragon contains the maximum amount of useful substances.
It is important to know that the branches and flowers of the plant cannot be washed before drying, but the roots, on the contrary, are thoroughly washed and cut into pieces. The green part of the plant should be dried in a dark, dry place with good air circulation, and it is better to dry the fruits and root parts in the sun.
Finished raw materials are stored in linen bags or paper to ensure ventilation of the product. There is another method for preparing tarragon, it is especially good for culinary purposes: the foliage of the plant is dried, ground to a fine fraction and sprinkled with fine salt, similar to dill. 
This mixture can be stored in a tightly closed jar and used in cooking as a seasoning. Thus, having examined the features of tarragon wormwood, we learned about its extensive beneficial properties and methods of use.
Did you know? The original legendary drink “Tarragon”, in fact, has a natural yellow tint. It became green after 1981, when it began to be produced on an industrial scale and food coloring was added.
There is no doubt that proper use of this herb will not only help in the fight against various ailments, but will also add taste and aroma to your dishes.
