Tarragon, also known as dragon’s wart, is used especially in French cuisine where it is called the ‘King of Herbs’. There are two types of tarragon, French tarragon and Russian tarragon. French tarragon is the best type for cooking as it has a much stronger flavour. Russian tarragon has a milder and weaker flavour yet it may be better for salads. Recently studies proved that one of the components of tarragon is eugenol, which is in fact a strong anaesthetic and pain reliever. T he Greeks used tarragon to treat toothache. It is an excellent source of iron, calcium and manganese. Tarragon is mainly used to treat stomach disorders and also acts as a mild anaesthetic and sedative.
Tarragon Dressing- on youtube – http://youtu.be/v-maIZdmKDg
Makes about 1 cup.
¼ cup Dijon mustard
¼ cup water/coconut water
2 T lime juice
2 T sweetener – Stevia, honey, maple syrup, coconut syrup
2 T dried tarragon
½ teaspoon garlic powder
½ teaspoon sea salt
Blend all ingredients or whisk by hand until well combined. Toss with a beautiful salad or mixed masala bowl.
http://www.helpwithcooking.com/herb-guide/tarragon.htmlTarragon is also said to:
- Stimulate the appetite and therefore can help treat eating disorders such as anorexia and bulimia.
- Numb aches and pains due to its anaesthetic properties.
- Act as a mild sedative and sleep inducement.
- Treat hyperactivity and promote calmness, especially when taken as a tea.
- Aid digestion, particularly the break down of meat fats and proteins.
- Release and flush out toxins from the body.
- Relieve stomach cramps, indigestion, wind and colic in babies.
- Ease menstrual pains.
- Alleviate rheumatoid and arthritic pain.
- Act as a laxative and relieve constipation.
- Help depression if taken with fennel.
- Help people with heart problems and obesity if taken as a substitute for salt