Tarhun is a useful and fragrant herb

This unusual herb has several names. Sometimes it is said that it is a dragon wormwood, occasionally it is called a tarragon, but the most commonly used name is tarhun. This Syrian name spread from Asia Minor throughout the Asian region and Russia. The habitat is very wide, this grass can be found in all regions of the northern continents. The native land of the tarkhuna is Siberia and Mongolia. In Russia it is growing almost everywhere. He prefers to settle on the southern slopes of the mountains and on well-lit forest edges.

Two kinds of tarragon

Tarhun is a perennial grass that reaches a height of 1.5 meters. Leaves are narrow elongated, inflorescences in the form of baskets of a yellowish-green color, collected in panicles at the ends of branches. In nature, there are two forms of this herb, which are divided into varieties. In Europe, the spread was a French type of tarragon. It has a strong smell and is more elegant in appearance. But practically does not bloom and does not bear fruit. In Asia and Russia, a large, branching tarkhun grows. It is more frost-hardy than its European counterpart, but its smell is weaker. But it blooms and in the warm edges even fructifies.

Pantry of useful substances

As a cultivated plant, tar-grass is used in Western Europe since the 10th century. In Russia, widespread use began in the 18th century. The plant is endowed with nature with remarkable properties that make it useful for the human body. In particular, the greens of tarragon contains:

• Alkaloids with antibacterial properties;
• Flavonoids, promoting the activation of enzymes;
• Essential oil, soothing ;
• Carotene - increases immunity;
• Coumarins, strengthening capillaries;
• Ascorbic acid, which accelerates the absorption of iron.

Since ancient times tarhun-grass has been used in many cuisines of the world, but it is especially popular among the peoples of the Caucasus.

Use in Cooking

Because of the unusual smell and taste of tarragon as a spice began to add to food in ancient times. Young shoots collected during flowering and previously dried are used. The taste of tar-grass Has a spicy, slightly spicy flavor. In Transcaucasia and Central Asia , salad varieties are common, and in Ukraine and in Moldova prevails spicy aromatic. A fresh green mass of grass is used as a seasoning for pickling cucumbers and tomatoes. Various marinades are prepared from it. As a spice, tarkhun is used in Chinese cuisine for dishes of rice and boiled fish. It is used as an additive to sauces. With its help, you can refine the taste of fried game, lamb, pork. And also tarhun is a plant that is used to make a tonic drink and aromatize some wines and liquors.

Medicinal plant

Grass tarkhun application found in folk medicine. It has long been noted that greens estragon effectively helps with scurvy and swelling. The plant has also such healing properties:

• Strengthens blood vessels;
• Puts in order sleep;
• Removes helminths.

Tincture from the grass is drunk with arthritis, cystitis, rheumatism, with inflammation of the oral mucosa is used in the form of rinses. As an external agent used to treat scabies, eczema, burns. To apply tarhun as a medicine should be in small quantities and only after consulting a doctor.