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https://restaurantmartinwishart.co.uk/atom/6281 Widely used as a cooking herb, Estragon is also known as Tarragon and has an earthy flavour that’s also aromatic. It is native to the Northern Hemisphere and grows up to 150 centimeters with slender and tall branched stems. They can grow in herb gardens and pots. Its leaves are a glossy green and long margin, yellow or greenish florets will be spotted occasionally.
rencontre ado s Estragon oil: Methyl chavicol, capillene, nerol, ocimene, phellandrene, cineol, thujone
http://ligaspanyol.net/?mikroskop=site-de-rencontre-handicap&3bb=23 Potassium, flavonoids, anise.
The leaves contain about 0.3% essential oil, about 70% of which is methyl chivacol. Phenylpropanoids methyl chavicol (also called estragole), anethol (10%), terpenes trans-b-ocimene (up to 22%), cis-b-ocimene (up to 15%) and y-terpineol, p-methoxy cinnamaldehyde , phellandrene, a- and b-pinene, camphene, limonene and eugenol
May to August. By rivers and streams. Grassland and arid steppe.
Oil, leaves and stems
It is little used in modern herbalism, though it is sometimes employed as an appetizer. The leaves (and an essential oil obtained from them) are antiscorbutic, diuretic, emmenagogue, hypnotic and stomachic. An infusion is used in the treatment of indigestion, flatulence, nausea, hiccups etc. The plant is mildly sedative and has been taken to aid sleep.
Loss Of Appetite,
Vitamin C Deficiency,
Fresh or dried leaves and stems usually included into culinary dishes.
Leaves – raw or used as a flavouring in soups
Estragon can be dried and used in marinades of meat dishes. Fresh Estragon has a volatile oil that is similar to that of anise which is lost when it is dried. Estragon is popularly made into vinegar which is an excellent flavouring for sauces but is not ideal for soups.
Estragon revolves around the legend that it is brought forth by the radish root or sea onion set in the ground.
While there are some ancient traditional medicinal uses for tarragon, its most common use is as a culinary herb. Used fresh, it imparts a spicy, minty licorice flavor to salads and egg dishes, as well as to cooked meats and poultry. It should not be used in soups, as the flavor is too strong. Because many insects dislike the smell and taste of tarragon, it can be useful as a companion plant to keep the garden pest-free.
Tarragon is safe in food amount and seems to be safe when used short-term as a medicine. Long-term use of tarragon might cause cancer, because it contains a chemical called estragole.
Estragon may trigger allergies among highly sensitive people.
pfaf.org,Tarragon – http://www.pfaf.org/user/Plant.aspx?LatinName=Artemisia+dracunculus
WebMD, Tarragon – http://www.webmd.com/vitamins-supplements/ingredientmono-661-TARRAGON.aspx?activeIngredientId=661&activeIngredientName=TARRAGON
Wikipedia, Tarragon – http://en.wikipedia.org/wiki/Tarragon
Artemisia dracunculus was described in Linnaeus’s Species Plantarum 2:849. 1753. GRIN (June 20, 2008). “Artemisia dracunculus information from NPGS/GRIN”. Taxonomy for Plants.
McGee, Rose Marie Nichols; Stuckey, Maggie (2002). The Bountiful Container. Workman Publishing.
Gernot Katzer’s Spice Pages, Tarragon: http://gernot-katzers-spice-pages.com/engl/Arte_dra.html
Botanical.com, A Modern Herbal, Tarragon: http://botanical.com/botanical/mgmh/t/tarrag07.html
Stuart Xchange, Tarragon: http://stuartxchange.com/Tarragon.html
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