Tarhun (tarragon): application, useful properties, photo
Since the treatment with herbs in our time remainsnot less actual and in demand than before, phytheorepts of funds from various ailments, just as in ancient times, find their admirers. This applies to a plant such as tarragon or tarragon.
Tarkhun and interesting facts about him
Very often a plant is called a "small dragon". This is due to the shape of the leaves, which, according to many people, resemble a forked dragon tongue. In addition, its root is like a snake.
Interesting is also the fact that in countriesMiddle East and North Africa tarragon was used not only for medicinal purposes, but also as a spice, which is necessary for drinks, to give them a piquant taste.
Tarhun: useful properties
Speaking about what useful properties this plant has, it is worth noting that its effect is:
restorative;
diuretic;
soothing.
If we describe how the plant was usedlong ago, we can not fail to mention its beneficial effect on the nervous system, which people have always valued. Nowadays, those who prefer salt-free diets, as well as any other kind of dietary food, have started applying tarhun. Speaking of such a plant as a tarragon, its useful properties, we could hardly fit into one article in full, but, nevertheless, the main aspects should be touched upon.
In addition to the medicinal effect in manyphytheoreptah, tarhun is used as a seasoning. Possessing a strong aroma and sharpness, it does not have a bitter taste. This feature distinguishes it from other food products used as seasonings.
Use of Tarhuna in Cooking
If we talk about greenery, then it can be cut off andadd to salad, snack, garnish, etc. With regard specifically to young greenery, it is an excellent option for okroshki, vegetable soups, broths. The leaves of the plant are suitable for pickles, marinades. They will also be an excellent assistant in the process of sour cabbage and soaking apples. But this is not limited to the culinary possibilities of the tarhuna. It is an integral part of the national cuisine of many countries. At the same time, each country uses a seasoning with a specific kind of meat: the Caucasus states - with lamb, Arab countries - with goat meat, France - with beef. In Armenia, tarthun is seasoned with fish, and in Ukraine - with cheeses.
Tarkhun as a medicine
In inflammatory diseases of the oral cavity, the plantUsed for decoction, and for dermatitis and eczema - for ointments. You can make a tincture, filling a glass of water with one tbsp. chopped herbs. After you infuse the broth for two hours, it must be filtered. A third of a glass of medicine is taken at a time. Do this three times a day.
If we talk about ointments, then for starters, dry grassis ground to a powder state. Twenty grams of it is mixed with a hundred grams of butter home. Then the mixture is boiled on a light flame for seven minutes. At the same time, stir it gently. When the time has passed, remove the ointment from the fire. Keep it in the refrigerator. It is best to use glass containers as a container.
Using these recipes, remember that it is necessary to stick to them even in the smallest details, because only a strict adherence to the instructions will help to achieve the desired effect.
