Tarragon (Dragon's Breath) – aromatic and sweet herb widely used both in cooking and in folk medicine. Fresh leaves have a strong, anise-like aroma without a bitter aftertaste. Adding tarragon to dishes enhances the flavor of dairy products, citrus fruits, and berries, which is why it is often added to salads, sauces, marinades, and drinks.
Tarragon varieties differ in height and color: the plant can reach up to one meter, with dark green leaves and yellow-brown stems. Greenery is harvested at a height of 8–10 cm when young, then dried in the shade to preserve aromatic oils and vitamins.
Tarragon is rich in vitamins A, B1, B2, vitamin C, as well as minerals – magnesium, potassium, iron, and phosphorus. These nutrients make the herb beneficial for the immune system, vision, and nervous system. In folk medicine, tarragon is used as a sedative, improves appetite, and has antiseptic and anti-inflammatory properties.
In cooking, tarragon is valued for its ability to enhance the taste of meat and fish dishes, as well as impart a special freshness to desserts. Due to its versatility, it pairs easily with acidic products – lemons, berries, fruits, making it an indispensable ingredient in international cuisine.
