Tarragon: The culinary and medicinal marvel for your garden

It has a strong aroma and potent properties, so it is valued not only by chefs. It also holds a special place in folk medicine. You can quickly grow it in your backyard garden and use it for pickling. Add it to cucumbers, and they will be firmer than ever.

Tarragon, also known as Artemisia dracunculus, is a secret ingredient in many dishes and the king of spices, particularly prized by European chefs. It blooms from July to October and can be harvested continuously throughout the season, although the best time is in July and August. This is the ideal period to harvest and utilise tarragon's culinary and health properties.

Tarragon has proven beneficial effects on our health. It is worth mentioning that tarragon stimulates digestive processes, so it is worth using with heavy meals. This spice improves digestion and can help alleviate stomach ailments. Additionally, tarragon has choleretic properties, thus supporting liver function.

What else does tarragon help with? It is worth noting that it exhibits relaxing properties, so it can help reduce stress and tension, improve sleep quality, and facilitate falling asleep. Moreover, tarragon extracts demonstrate anti-inflammatory and bactericidal effects. In folk medicine, this plant was used as a menstruation-stimulating agent. To use tarragon for medicinal purposes, opt for tarragon herb infusion, tincture, vinegar, extract, or essential oil.

Tarragon has a slightly bitter, anise-like taste (fresh tarragon leaves are better than dried ones as they retain their full flavour). Importantly, it is a very intense spice, so be careful not to overdo it to avoid overpowering the dish’s flavour.

What dishes can you use tarragon in? This spice adds a distinct flavour and aroma to cheeses, potato dishes, fish, and meat, especially lamb, chicken, and pork. Fresh tarragon leaves are suitable for salads and soups, while dried can be added to aromatic sauces, dressings, mustards, and mayonnaises. Furthermore, tarragon is excellent for preparing your herbal-infused vinegar. It can also be used to flavour desserts and drinks like lemonade.

Tarragon is also an excellent addition to sauerkraut and pickled cucumbers. It is best when fresh, as dried spices can impart a bitter taste to the pickles. Add tarragon to pickled cucumbers to give them a more pronounced flavour, keep them fresh longer, and make them firm and crunchy. Additionally, this additive will prevent holes, cracking, and rotting of the cucumbers.