Tarragon, or mugwort, is a herb that has been used in the kitchen as a spice. Tarragon is distinguished not only by its unique taste and aroma, but also by medicinal properties. Tarragon extracts and the single active ingredients of this herb have proven broad antibacterial, antifungal, anti-inflammatory and more. Check what other he alth benefits tarragon has and how to use it in the kitchen.

Tarragon(mugwort draganek) is a very famous and widely used spice. This herb is botanically named Artemisia dracunculus L. and belongs to the Asteraceae family. Tarragon is believed to be native to Asia and was brought to Spain in the 11th century by the Mongols.

The first mention of this herb can be found in a book by the Arab herbalist Ibn-alBaytar from the 13th century. Tarragon came to France in the fourteenth century, when St. Catherine visited Pope Clement VI and brought with her herbs from her native Sienna.

Tarragon became a popular spice in Europe thanks to the rulers: Catherine the Great, Marie Antoinette and George IV. It was Charlemagne's favorite herb. Tarragon often appears in herbariums and cookbooks from the 17th - 19th centuries.

Tarragon, apart from culinary applications, is used as a medicine in folk medicine. It is used in the production of soaps, perfumes and other cosmetics. It is also used in aromatherapy.

Tarragon - use in the kitchen

French tarragon has a refreshing, sweet and licorice fragrance with bitter notes. It has a strong herbal flavor with hints of anise and basil. French tarragon is softer than Russian. The Russian variety has larger leaves, lacks anise flavor, is bitter and spicier.

The ground parts of tarragon are used whole, both fresh and dried. After drying, it is ground or crushed. However, chefs definitely prefer fresh herbs in the kitchen, as dried herbs quickly lose their qualities. Tarragon is a very important herb in French cuisine.

He is called by the French the king of herbs. It is added to sauces based on cream, eggs and mayonnaise, e.g. bearnaise, tartar and hollandaise sauce, tomato soup, cream soups, omelettes or scrambled eggs with brie cheese. Goes well with duck, lamb, chicken, fish and seafood. Seasoning with tarragonlettuce, cucumbers, beets and mushrooms.

It goes well with herbal butter, mustards (French Dijon mustard), and is also flavored with vinegar. Tarragon has a strong flavor and when used in excess, it can dominate the dish.

It goes well with basil, parsley, thyme, chives and chervil. When cooking, it changes the taste and becomes more bitter, so it's best to use it just before taking the food off the heat.

Popular dishes in which the addition of tarragon is key to the taste are, for example :

  • pear sorbet with tarragon
  • duxelle, a dish of mushrooms and shallots stewed in butter
  • pears with tarragon pesto
  • cherry-tarragon cheesecake muffins
  • mushroom soup
  • apple pie
  • asparagus with tarragon sauce
  • roasted and stewed meats
  • broccoli cream soup with brie cheese
  • latte with sambuca liqueur

Tarragon - healing properties

Tarragon extracts and single active ingredients of this herb have proven broad antibacterial, antifungal, anti-inflammatory, anti-diabetic, hepatoprotective, anti-platelet aggregation, gastric and anticonvulsant properties.

  • antibacterial activity

Chloroform, acetone, methanol and water extracts of tarragon show broad antibacterial activity against pathogenic bacteria: Staphylococcus aureus, Pseudomonas aeruginosa, Shigella, Listeria monocytogenes, Staphylococcus epidermidis and others.

Aqueous tarragon extract has also been shown to be effective in combating Helicobacter pylori and in treating gastric and duodenal diseases, including gastric and duodenal ulcers.

  • antihyperglycemic activity

Tarragon's ability to lower blood glucose has been demonstrated in many in vitro and in vivo studies. Tarragon extracts have been found to have antihyperglycemic effects in glucose challenge (oral glucose tolerance test), in adrenaline-induced hyperglycemia, and in diabetes induced by toxins: alloxan and streptozotocin.

Tarragon increases muscle glucose uptake and potentiates the activity of insulin-induced intracellular kinases. It also inhibits gluconeogenesis. Tarragon reduces the cells' resistance to insulin and helps to control the level of glucose in the blood and its optimal use by the body.

A 90-day randomized, double-blind study in 24 subjects with poor glucose tolerance investigated the effects of tarragon consumption on insulin secretion and controlblood glucose levels.

A significant decrease in insulin secretion in response to a meal, glycated hemoglobin level and blood pressure was observed in the group administered 1000 mg of tarragon daily before breakfast and dinner. A statistically significant increase in the concentration of "good" HDL cholesterol in the blood was also noticed.

The names of tarragon in different languages ​​refer to the word "dracunculus", which from Latin means little dragon. The very wavy shape of the roots evokes associations with a snake or a dragon, and the leaves of the herb resemble a dragon's tongue. Tarragon is found under the names: tarragon, dragon, dragoncello or tarkhun.

  • antioxidant activity

Tarragon extracts reduce lipid peroxidation, which indicates their antioxidant activity. In in vitro tests, the components of tarragon essential oils show a free radical scavenging effect, and the antioxidant activity of tarragon extracts depends on the amount of phenolic compounds they contain. However, the mechanism of tarragon's antioxidant activity is unclear and requires recognition.

  • effect on the digestive system

The beneficial effect of tarragon on the digestive system in many respects has been confirmed by numerous scientific studies. Aqueous extracts of tarragon increase the secretion of gastric juices, which facilitates digestion. It is also known that ethanol extracts prevent the formation of gastric ulcers due to the presence of Helicobacter pylori in it.

It is related to the activation of factors that protect gastric epithelial cells by tarragon. Tarragon reduces the secretion of transaminases in the liver during inflammation of this organ. It also stimulates the production of bile, which facilitates the digestion of fats.

The hepatoprotective effect of pure ethanol extracts of tarragon was tested in animal models. In one study, rats were induced hepatitis using tetrachloromethane. Animals treated with 70% tarragon extract showed a reduction in liver necrosis areas of at least 30%.

An increase in the number of he althy hepatocytes has also been noticed. It was found that tarragon extracts strengthen the cell membrane of liver cells and the compensatory mechanisms of hepatocytes, thus increasing their resistance to pathogenic stress factors.

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Tarragon - active substances

OlderThe studies, describing the bioactive substances of tarragon, focus mainly on essential oils. However, it is now known that tarragon contains many other active compounds that are responsible for its potential he alth-promoting effects - coumarins, flavonoids, phenolic acids, sesquiterpenoids and vitamins.

Tarragon essential oils contain numerous bioactive ingredients whose composition varies depending on the herb's origin. However, in each case the dominant ones are: methyl eugenol, estragol, elemicin and terpinolene.

The main ingredients of Russian tarragon essential oils are terpinene-4-ol, sabinene and elemicin, while the French ones are estragole, 7-methoxycoumarin and beta-ocymene. The composition of bioactive substances of tarragon is strongly dependent on the time of harvest and the place of occurrence.

Tarragon's roots, stems, leaves and inflorescences contain the enzyme peroxidase. Its main role is to protect cells against harmful oxidation processes by peroxides produced in the body in biochemical processes and reaching it from the external environment.

Tarragon in folk medicine

Tarragon is a herb traditionally used for digestive ailments. It improves digestion, which is appreciated especially with high consumption of red meat, and also stimulates the appetite. In Arab culture, tarragon is used for insomnia and to mask the unpleasant taste of drugs. In the past, it was used as an anesthetic for toothache and wounds.

In Central Asia and Russia, tarragon was commonly used to treat skin problems: inflammation, allergic rashes, wounds. In traditional Azerbaijani medicine, tarragon has been used as an anti-epileptic, antispasmodic, and laxative. A teaspoon of the infusion before a meal was to aid digestion.

In India, tarragon extract was used against gastrointestinal parasites. This herb was widely used by Native Americans. The roots were used to inhibit heavy menstruation and bleeding in difficult births. Chewing tarragon leaves was a remedy for heart palpitations and toothache.

Pieces of roots were added to the baths to strengthen children and the elderly. Tarragon was used to prepare lotions to accelerate the healing of wounds. When smoked, it was used to repel mosquitoes. Tarragon was and still is an important folk medicine in the territory of the former Soviet Union. When analyzing the uses of the herb, the following properties are attributed to it:

  • nervous system - soothing, hypnotic, anti-epileptic effect
  • digestive system - stimulating the appetite, stimulating the secretion of juicesdigestive system, laxative effect, increasing bile secretion
  • excretory system - diuretic effect
  • anti-inflammatory, antibacterial, accelerating wound healing

Estragol in large amounts can be toxic. For this reason, it is not recommended to use oils and strong tarragon extracts during pregnancy.

See the gallery of 10 photosWorth knowing

Tarragon is an aromatic perennial that grows to a height of about 1 m. It has narrow lanceolate leaves and small, white, spherical flowers. It grows best in soil with a pH of 5.5 to 7. It does not like too moist soil, so it is very important to provide it with good drainage. The cultivation site should be sheltered from the wind and well sunny.

In winter, tarragon needs to be kept indoors. Leaves can be harvested at any time. When harvesting, tarragon must be handled with care as the leaves darken quickly and lose their aroma. The twigs are best dried in bunches, hung in a dry and dark place or spread out flat. They can also be frozen in sealed bags.

Tarragon occurs naturally in western parts of North America, Eastern and Central Europe and parts of Asia with a temperate climate. This herb is widely grown all over the world, mainly in southern Europe, Russia and the United States.

Tarragon comes in variants with different ploidal (multiple) chromosomes. Variants can have chromosome sets duplicated, duplicated, quadruple, or sixfold. The cytotype significantly influences the biochemical profile and properties of tarragon.

The multiplication of the number of chromosomes is one of the most important mechanisms of the evolution and formation of new species in plants. There are generally two main varieties of tarragon - French (possibly pure tetraploid) and Russian (a mixture of different cytotypes). However, according to botanists, there are no subspecies of Artemisia dracunculus L.

About the authorAleksandra Żyłowska-Mharrab, dietician Food technologist, dietitian, educator. A graduate of Biotechnology at the Gdańsk University of Technology and Nutritional Services at the Maritime University. A supporter of simple, he althy cuisine and conscious choices in everyday nutrition. My main interests include building permanent changes in eating habits and individually composing a diet according to the body's needs. Because the same thing is not he althy for everyone! I believe that nutritional education is very important, both for children and adults. I focus my activities on spreading knowledge about nutrition,I analyze new research results, I make my own conclusions. I adhere to the principle that a diet is a lifestyle, not strict adherence to meals on a sheet of paper. There is always room for delicious pleasures in he althy and conscious eating.

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