Herb tarragon application. What is useful tarragon, use for medicinal purposes. Requirements of tarragon to the environment

Tarragon, one of the species of wormwood, resembles it only in appearance, since this plant, whose homeland is Mongolia and Eastern Siberia, is completely devoid of bitterness. Tarragon is known to us as tarragon, although among the people it is more often called dragoon-grass and stragon. The spicy aroma and piquant, slightly tart taste of tarragon, somewhat similar to anise, makes dishes and drinks fresh, bright and original.

Tarragon: medicinal properties and uses in medicine

Tarragon leaves contain a large amount of essential oil, which makes the plant so fragrant. The presence of carotene, ascorbic acid, a large amount of resins, tannins and B vitamins allow tarragon to take its rightful place among medicinal plants. Tarragon is famous for its anti-inflammatory, restorative and antiseptic effects on the body, so folk healers use it as an effective remedy for toothache and headaches, depression, insomnia, beriberi, diseases of the respiratory system and the female genital area. It should be remembered that fragrant, pleasant-tasting, the beneficial properties of which are used in the preparation of medicinal preparations, tinctures and ointments, should not be used by people suffering from stomach diseases, pregnant women and nursing mothers.

Spicy tarragon: culinary use

The French were the first to use tarragon in cooking when this spice was brought to Europe in the 17th century. It was the French gourmets who invented recipes for dishes with tarragon, adding this herb to drinks, salads, serving it with meat, seafood and vegetables.

Now tarragon is used mainly as a seasoning, the aroma and taste of which are especially pronounced in combination with acidic foods - lemon juice, berries and fruits.

Tarragon stalks are indispensable in the preparation of marinades and pickles, they can be used to flavor salad dressings, vegetable oil, mayonnaises and sauces. In addition, tarragon is an excellent preservative that inhibits the growth of bacteria and allows you to preserve the taste and aroma of vegetables, mushrooms and fruits, so modern housewives use it in homemade preparations.

Fresh and dried tarragon leaves are served as a side dish for meat, fish, vegetable and egg dishes, added to broths, soups, okroshka and sauces, and pieces of meat or fish are rubbed with gruel from crushed leaves before marinating. In Ukraine, it is customary to add tarragon to cheeses and curdled milk, and in France, this spice is part of Dijon mustard. Tarragon is used to make delicious non-alcoholic drinks that were produced already in the Soviet years, its leaves give wines and liquors brightness and richness.

Subtleties in the use of tarragon

• Fresh tarragon should not be cooked as it acquires a bitter taste, so it is recommended to use it in salads or add to already.
• Dried tarragon leaves are put in soups and hot main dishes 5 minutes before they are ready.
• If you put a small sprig of tarragon in a bottle of wine vinegar, after a month the vinegar will become fragrant and slightly spicy.
• Very tasty vodka is infused on tarragon leaves - for this it is recommended to put a fresh or dry bunch of tarragon branches in a bottle for several weeks.
• By adding a pinch of dried or fresh tarragon with juniper berries to the bread dough, you can get a forest aroma of baking.
• Tarragon is harvested for the winter like dill and parsley, mixing finely chopped leaves with salt, after which the mixture is placed in jars and stored in a cool place.

Arab doctors believed that tarragon freshens breath, strengthens the immune system and eliminates apathy, so the use of this healthy spice in food will not hurt at any time of the year. Fragrant, savory dishes and drinks on our table make the diet more varied, cheer up, give strength and a new taste for life.

The Asteraceae family is represented in the home collections of flower growers and gardeners as an olive-green tall plant. tarragon (tarragon), blooming in August-September with pale yellow (most often) flowers. It is odorous and not odorous.

Aztec

The Aztec owes its name to an ancient Mexican origin. Strongly branched and well leafy. The dense aroma of the plant has anise shades. Most often, the plant is used as a culinary seasoning. The bush rises up to 1.5 m in height. Cultivated in one place up to 7 years.

Valkovsky

The matte leaves of Tarragon Walkowski have a slight aroma. This is a cold-resistant tarragon variety of Russian breeding. It is unpretentious and impregnable for diseases. The small, whitish flowers contain some essential oil, which is used in cooking and perfumery. From shoots to ripening in May - 2 months.

Important!Does not tolerate excess moisture.

Goodwin

One of the most famous odorous varieties of tarragon. With a height of one meter, it is distinguished by a large amount of green mass - more than 0.5 kg in the second year of vegetation. The bright smell has a bitter aftertaste. The leaves of this tarragon are seasoned with pickles and a variety of foods. Can be grown outdoors or in a pot on a windowsill.

Gribovsky

Tarragon Gribovsky has earned wide popularity due to its frost resistance and duration of growth in one place (up to 15 years). The long, pointed leaves on a meter long plant serve as a dark green backdrop for the small, whitish flowers. Use - classic for all varieties of odorous tarragon - seasoning for salads, pickles, meat and fish dishes.

Dobrynya

The usual meter height of Tarragon Dobrynya is combined with an unusually high content of useful substances - ascorbic acid, carotene, vitamins and microelements. This spicy herb demonstrates all the benefits of tarragon. Feels good in drought, not afraid of cold. Able to grow in the same place for 10 years.

Did you know?Tarragon must be rejuvenated when dividing the bushes every 3 years.

Zhulebinsky Semko

Compact frost-resistant shrub with green matte leaves. It has small yellowish flowers in rounded inflorescences. Within 7 years, it grows up to 150 cm in one place. A sweetish spice that is universal in use is suitable for baking and preparing soft drinks.

Did you know?The woody stems of tarragon in the lower part lose their foliage early.

King of Herbs

Blooms in summer. The height of the bush (up to 1.5 m) is similar to Tarragon Monarch and some other varieties. Like Tarragon Aztec, the strong aroma is dominated by aniseed aroma. The leaves contain substances that help preserve color, increase strength, and improve smell and taste in home-prepared foods. Helps cure many diseases.

Important!In the first year of plant development, harvesting is done once - before flowering.

Monarch

In an upright bush (from 0.8 to 1.5 m) a large number of stems. Tarragon leaves are narrow, bright emerald color. A whole year passes from sowing for seedlings to planting in a permanent place (from spring to spring). The fresh Monarch Tarragon greens are especially good in salads.

The spicy taste of the plant of this variety is preferred to be used in drinks and pickles. There are medicinal properties: tarragon improves the functioning of the stomach, increases appetite, and reduces inflammation. With the help of tarragon, diseases of the respiratory tract are treated - pneumonia, tuberculosis, bronchitis.

Emerald

Prefers open flat areas. The stems are erect, height within 80 cm, dense foliage becomes stiff by the beginning of flowering. Narrow panicles of inflorescences are formed by baskets in the form of balls, where yellowish flowers are collected. Salting, canning and amateur cooking use the leaves and young shoots of Tarragon Smaragd. Also, tarragon of this variety is often used by flower growers for decorative plantings.

Tarragon, or Tarragon, beloved by many, is better known in botanical literature as Tarragon Wormwood ( Artemisia dracunculus) from the extensive genus Wormwood of the Asteraceae family ( Asteraceae). The birthplace of tarragon is considered to be Southern Siberia, Mongolia. In the wild state, it is found throughout Europe (except the north), in Asia Minor, East and Central Asia, Mongolia, China, North America, the Caucasus, as well as in the forest-steppe and steppe regions of Ukraine.

Wormwood tarragon, or tarragon, or tarragon (Artemisia dracunculus). © Jay Keller

As a spicy-aromatic plant, tarragon has been known to man since ancient times. Since ancient times, it has been cultivated in Syria, and the Syrian name of the plant "tarragon" is used not only in many countries of the East, but also beyond its borders. In Western Europe, as a cultivated plant, it has been known since the Middle Ages. Tarragon is mentioned in Georgian written sources of the 17th century, and in Russia it has been found in culture since the 18th century. called "dragon-grass". Currently, tarragon is often cultivated in gardens and orchards as a spicy plant. In our country, several varieties of tarragon have been bred.

Content:

Description of tarragon wormwood

Tarragon, or Tarragon, is a perennial herbaceous plant. Rhizome with underground shoots, thick, woody. The stems are erect, branched in the middle and upper parts, up to 1.5 m high. The leaves are linear-lanceolate, the middle and upper stems are entire, the lower ones are two-three-parted. The flowers are yellow, in spherical baskets, collected on the tops of the central stem and side branches in paniculate narrow dense inflorescences. Seeds are small, flat, brown.

Growing tarragon

Tarragon is relatively unpretentious to soil conditions, although it grows best on loose, rich and moist soils.

It should not be placed in areas that are too damp, where plants may get wet. For him, you need to take open, well-lit areas. Tarragon is cultivated in one place for 10-15 years.

Tarragon breeding

It is recommended to propagate tarragon in a vegetative way - cuttings and division of rhizomes. Seed propagation, as a rule, is not used, since in plants propagated by seeds, the aroma weakens already in the first generation, and in the fourth or fifth generation it completely disappears and a slight bitterness appears.

In the conditions of the Non-Chernozem zone, green cuttings of tarragon are effective. Cuttings are carried out in open ground in picking boxes filled with a light, loose fertile substrate, consisting of equal parts of humus and peat, with the addition of a small amount of sand. In the third decade of May - the first decade of June, cuttings 10-15 cm long are cut from mother plants and planted in pick boxes to a depth of 4-5 cm with a distance in rows and between rows of 5-6 cm. Rooting of cuttings occurs in 10-15 days . In the third decade of July - the first decade of August, rooted cuttings are planted in a permanent place. Plants are placed at a distance of 70-80 cm between rows and 30-35 cm in a row.

When propagating tarragon by division, the rhizome is cut into pieces before planting so that each has buds and roots, and planted in a permanent place with a feeding area of ​​70 x 30 cm, with mandatory watering. This method of reproduction is used only in the spring.

Tarragon flowering. © Christa Sinadinos

Harvesting tarragon

Tarragon is harvested three to four times during the growing season, cutting plants at a level of 10-15 cm from the soil surface. Shoots begin to be cut in the spring when they reach a height of 20-25 cm.

The use of tarragon

Tarragon leaves contain vitamin C, carotene, rutin, and other biologically active substances. In fresh tarragon greens up to 0.7% essential oil.

The essential oil and green mass of tarragon are used in the food canning industry for flavoring vinegar, marinades, cheeses, for pickling cucumbers, tomatoes, squash and zucchini, mushrooms, sauerkraut, soaking apples and pears. Tarragon is part of the mustard "Dining room", the drink "Tarhun", various spice mixtures.

Tarragon is almost devoid of the bitterness characteristic of many representatives of the wormwood genus, and has a slightly spicy anise-like aroma and a sharp, spicy tart taste.

The use of fresh tarragon

Young tender fragrant greenery of the plant is a storehouse of vitamins, especially in the early spring. Tarragon can be used as table greens, as well as added to all spring salads, sauces, soups, okroshka, meat, vegetable, fish dishes, broths. Fresh greens are placed in the dish immediately before serving, dry spice - 1-2 minutes before readiness.

Wormwood tarragon, or tarragon, or tarragon (Artemisia dracunculus). © dudlik

Marinade from tarragon

To prepare the tarragon marinade, the greens are finely chopped, poured into bottles, poured with vinegar and tightly corked. After some time, a strong extract is obtained, which is used as a seasoning for food.

Tarragon can also be used dried, although it loses some of its flavor when dried.

Useful properties of tarragon

The aerial part of the plant, its leaves and flowers are widely used as a medicine. Scientific medicine recommends Tarragon as a carotene-containing and antihelminthic agent, due to the large amount of rutin, it helps to strengthen the walls of blood vessels, and it can be used for various vascular disorders.

Wormwood tarragon, or tarragon, or tarragon (Artemisia dracunculus). © Pedro Francisco Francisco

Decorative tarragon

Tall, dense, dark green tarragon bushes remain decorative throughout the season, great for background plantings in the background of flower beds.

Tarragon (tarragon) (Artemisia dracunculus).

Other names: tarragon wormwood, tarragon wormwood, dragoon grass, turgun.

Description. Perennial herbaceous plant of the Asteraceae family. Stems are erect, glabrous, 40-150 cm high, yellowish-brown. The leaves are alternate, entire, oblong-lanceolate or linear-lanceolate, pointed at the apex. The lower leaves can be incised at the top (with two to three lobes).
The flowers are pale yellow, in narrow, dense paniculate inflorescences. Involucral leaflets shortly elliptical or almost spherical. The involucre is naked, shiny, greenish-yellowish, membranous along the edge. Tarragon blooms in August - September. Fruit ripening in October.
The fruit is an oblong achene. Tarragon grows wild in most of the world - in Central Asia, Mongolia, China, Eastern Europe, India, North America. On the territory of Russia, Ukraine, tarragon grows everywhere.
Tarragon (tarragon) grows along the banks of rivers, wastelands, dry slopes, in the fields. Tarragon reproduces by seeds and vegetatively. This plant is close to wormwood, but almost devoid of bitterness. Tarragon is grown as a fragrant spicy plant.

Collection and preparation of raw materials. For medicinal purposes, the tops of tarragon stems with leaves and flowers are used. Harvesting is carried out during the flowering period. Cut off the tops of the stems about 25 cm high and tie them into bunches. Then they are hung up to dry. Dry in the shade outdoors. Can be dried indoors with normal ventilation. Dry in dryers at t 35-40°C. Store raw materials in tightly closed jars. Shelf life 3 years.
Plant composition. Tarragon (grass) contains essential oil, carotene, tannins and bitter substances, alkaloids, ascorbic acid, flavonoids, coumarins.

Useful properties, application, treatment.
Tarragon (tarragon) has a tonic, anthelmintic, antiscorbutic, anti-inflammatory properties, also stimulates the secretion of gastric juice and bile, improves appetite. For medicinal purposes, tarragon infusion is indicated to improve appetite and digestion, with chronic gastritis with low acidity, flatulence, dropsy, and helminthic invasion.
As a seasoning, tarragon is used in cooking. It is used in the preparation of meat dishes, boiled fish, fried game, rice dishes, lamb, mayonnaise. Also, when pickling cucumbers, tomatoes, sauerkraut, apples, pears, preparing marinades, they are used in the production of refreshing drinks, alcoholic beverages. Fresh meat and game are rubbed with fresh tarragon grass to prevent flies from landing on them.
Externally, in the form of rinses, the infusion is used for inflammatory diseases of the oral cavity. An ointment is prepared from tarragon, which is used for eczema and dermatitis.

Dosage forms and doses.
Herbal infusion. Pour one tablespoon of dry chopped grass with a glass (200 ml) of boiling water, leave for two hours, strain. A third of a glass take 3 r. in a day.
Ointment from tarragon. Grind dry tarragon grass into powder. Mix 20 g of grass powder with 100 g of homemade butter, cook over low heat for 7 minutes, stirring thoroughly, remove from heat. Store in a glass container in the refrigerator. Used for eczema and dermatitis.

Tarragon recipe.
Tarragon drink. To prepare the drink, you will need a bunch of fresh tarragon grass (about 100 g), 2 medium lemons, 8 tablespoons of sugar, 2.5 liters of water. Wash the tarragon grass, cut into pieces of 2-3 cm, place in an enamel bowl, pour water (2.5 l). Remove the zest from the lemons (this can be done on a fine grater) and also place it in a bowl with tarragon. Bring to a boil over low heat and remove from heat after 1 minute. Let this infusion infuse in a sealed container until cool.
Next, strain the infusion, dissolve sugar in it, add lemon juice. Add sugar and lemon juice to your liking. 8 tablespoons of sugar per 2.5 liters of infusion is an approximate dose. When the sugar is dissolved and lemon juice is added to your liking, put the drink in the refrigerator. Drink chilled.

Contraindications. Tarragon (tarragon) is contraindicated during pregnancy.

Tarragon (other names for tarragon, dragoon-grass) is a perennial herbaceous plant from the wormwood genus. It has been widely used in alternative medicine, cosmetology and cooking over the past centuries.

The larger the plant, the more useful components it contains.

The ground part is rich in flavonoids. These are substances involved in the cellular metabolism of the human body. They have a pronounced antioxidant property, improve the activity of the cardiovascular system, digestion processes and brain activity. In some cases, they are prescribed for the treatment of diabetes, as they stimulate the production of hormones.

The stems also contain small amounts of coumarin, ocimene and phellandrene. These components have found their application in the perfume industry and medicine. They are used as additives in anticoagulant preparations, that is, they contribute to blood clotting.

Tarragon leaves are rich in ascorbic acid, carotene, vitamins of group B, PP, D. The presence of pectins, protein and useful minerals has also been established: potassium, iron, selenium, magnesium, phosphorus. Estrogen essential oils contain up to 65% sabinene and up to 10% myrcene, as well as resins and aldehydes. These are aromatic substances that have antimicrobial and disinfecting properties. In high doses, they are found in coniferous plants, so meeting them somewhere else is a great success.

Dragoon grass roots are used in traditional and folk medicine due to the presence of alkaloids in them - components that affect the nervous system. When used correctly, they relieve inflammation, reduce the severity of pain, improve sleep, remove fear and anxiety, and fight tension. Some groups of alkaloids stimulate the central nervous system, have an expectorant and wound-healing effect, and help in the treatment of alcoholism.

Indications for use

Due to its rich taste and piquant aroma, the plant is added to diet dishes, instead of salt and spices. But the beneficial properties of tarragon are not limited to this. The content of vitamins and active substances allows it to be used as an adjuvant therapy in the following cases:

In cooking, tarragon has found its use in the form of marinades for preservation, seasonings for cooking meat. Grass is part of the side dishes, salads and soups. In dermatology, the plant is used externally: masks, tonics, decoctions, compresses are prepared from it, and they are also added to lotions and creams.

Procurement and storage

Tarragon grass is unique in some ways. It can be used fresh, dried and frozen, while the content of useful elements remains quite high. The main thing is to follow the rules for harvesting and storage.

The cut parts are knitted into small bunches and dried in a dark, cool place. Such grass is stored for no more than 3 years, provided that the container protects the contents from moisture, sunlight and extraneous odors.

Harvesting of roots begins closer to autumn. Dig up only a small part of the roots so that the plant does not die. They are cut into thin circles and dried in the sun. Storage conditions are the same as for the ground parts of the plant. It is necessary to choose a glass or porcelain container, with a tight-fitting lid, protected from cold, heat, moisture and sun.

Some herbalists agree that it is better to make preparations from the tarragon plant in the first two years of its growing season. It is at this time that the content of active substances is maximum.

As for fresh shoots, they should be in the refrigerator for no more than a week. And when frozen, the plant continues to retain its properties for several years. To properly freeze tarragon, it is enough to rinse it well, dry it with a paper towel, then wrap it with cling film and put it in the freezer in this form.

There is another way. Pour 100-150 ml of dry white wine into a stainless steel pan and evaporate all the alcohol so that about half of the liquid remains. At this time, wash a few bunches of tarragon well, dry and finely chop. Pour chopped greens into hot wine and mix. Form portioned balls or briquettes from the resulting mass. Wrap them in cling film and freeze.

Homemade recipes with tarragon grass

On the basis of tarragon, decoctions, infusions, ointments and teas are made. And to enhance the healing properties, the plant is combined with other ingredients.

Teas and decoctions

1. Tea for insomnia. Pour 1 tbsp into 300 ml of boiling water. l. dry tarragon. Cook with the lid closed over low heat for 2-3 minutes. Let it brew for half an hour, then strain. Drink 100 ml before bed.
2. A decoction to strengthen the nervous system and relieve headaches. Pour a spoonful of chopped tarragon into 250 ml of water. Bring to a boil and cook for another 5-6 minutes. Leave for 1-2 hours. In the resulting broth, a handkerchief is moistened and applied to the forehead.
3. Infusion for the prevention of appendicitis. Pour a handful of dry tarragon with a glass of boiling water. Steep for 30 minutes, then strain. Drink 15 minutes before meals for 3 days. Important! This is just a precautionary measure. With exacerbation of appendicitis - self-medication is contraindicated.
4. Vitamin tea. Add a pinch of green tea, crushed tarragon leaves and 2 handfuls of washed pomegranate peel to a glass of boiling water. Infuse in a teapot for 20-30 minutes. Dilute with water before use. Add sugar, honey or lemon to taste.
5. Infusion to get rid of rashes and itching. Mix the dry ingredients of medicinal herbs in the following proportions: 3 tsp each of chamomile and burdock root, 2 tsp each of nettle and motherwort, 1 tsp each of thyme and tarragon. Pour a handful of the mixture with 250 ml of boiling water. Insist for an hour and strain. Take 2-3 times a day until symptoms disappear.
   It is also acceptable to put a few leaves of fresh or dry tarragon to regular tea. But such a drink is undesirable to take regularly, because of the risk of adverse reactions.

Healing ointments

For the treatment of skin diseases: eczema, fungus, allergic dermatitis - use the following ointment. In equal proportions, combine celandine, tarragon and nightshade stalk (popularly "wolfberry"). Grind until a powder is formed and mix with liquid honey in the ratio of 1 part of dry matter to 3 parts of honey. Apply the ointment to problem areas once a day for two weeks. Store the prepared mixture in the refrigerator.

You can also prepare a universal cream that copes well with radiculitis pain, cracks and ulcers on the skin, stomatitis. You need to melt 100 g of homemade butter and add 2 tsp. tarragon powder. Cook over low heat for 3 minutes, then transfer to a jar and cool. Keep the prepared ointment in the cold, use as needed.

Application in cosmetology

The pulp and juices of tarragon contain a large amount of vitamins and minerals that restore youth and elasticity to the skin, and softness and healthy shine to the hair. In cosmetology, they use both tarragon essential oil (produced mainly in France and the Middle East), combining it with a cream or shampoo, and a decoction of fresh or dry shoots.

Means based on tarragon have lifting and disinfecting effects. They can be used by owners of any type of skin. Below are a few recipes for maintaining female beauty.

1. Tonic lotion. Pour a few pinches of chopped tarragon with a glass of boiling water. Insist for 3-4 hours and strain. Wipe the skin of the face, neck, décolleté and hands 2 times a day.
2. Whitening lotion. Mix tarragon and cucumber juice in a 1:1 ratio and add 5 drops of tarragon essential oil. Wipe the resulting mixture on the face and neck.
3. Lifting mask. Fill ¾ cup with oatmeal porridge, add 3-4 tbsp. l. crushed leaves of dragoon grass and pour boiling water. When the mixture has cooled, add 1 egg white and mix well. Apply the mask on clean skin of the face, neck and décolleté for 20-30 minutes. After application, use a moisturizer.
4. Mask "Intensive nutrition". Combine 2-3 tsp. liquid honey with 1 tbsp. l. freshly ground tarragon. Apply to the face, avoiding the area around the eyes and lips for 20-25 minutes. Wash off with warm water.
5. Decoction for hair. Per liter of boiling water add 2-3 tbsp. l. crushed leaves. Cook over low heat for 10-15 minutes. Strain through a sieve and refrigerate. Rinse your hair after shampooing. Can be applied 2-3 times a week.
6. Mask for strength and hair growth. Mix 2 tbsp. l. olive and jojoba oils, then add 4 drops of tarragon essential oil. Heat the mixture in a water bath. Massage into hair roots. Wrap your head with polyethylene and warm with a towel. Keep for 30-40 minutes, then rinse with shampoo.

Use in cooking

Tarragon is widely used in cooking. The aroma of the plant is not very pronounced, and the taste resembles anise. It is better not to heat fresh leaves, otherwise the dish will be slightly bitter. But dry seasoning can be added at any stage of cooking.

As a spice, the tarragon plant began to be used in France. Later this idea was picked up by other European countries: Germany, Italy. There, fresh meat was rubbed with crushed tarragon leaves so that it was disinfected and stored longer.

Today, tarragon is added to any vegetable salads. The plant brings a pleasant piquancy and serves as a prevention of beriberi. Dry spice is put in meat and vegetable broths, jelly, cheeses, pastries. The seasoning goes well with chicken and lamb.

In France, tarragon is used to make vinegar, which is used for salting fish, and the famous Béarnais sauce is also prepared. Fresh branches are used in the production of alcoholic beverages - vodka, liquor, wine. In the CIS countries, a non-alcoholic drink with the aroma of tarragon is common.

Since the plant contains natural preservatives, it is added to pickles and marinades (cucumbers, tomatoes, mushrooms), when pickling cabbage, urinating apples and watermelon.

Homemade lemonade "Tarragon"

The drink perfectly quenches thirst in the summer, and is also a good prevention of colds and vitamin deficiencies. You can drink in the morning on an empty stomach to improve appetite or in the evening to calm the nerves.

1. Leaves and essential oil should not be used by pregnant and lactating women. Tarragon increases the activity of the uterus and enhances the action of female hormones, which can provoke a miscarriage and a decrease in lactation in the postpartum period.
2. It is not recommended to use by young children, because the plant contains poisons and causes poisoning in large quantities. And it is very difficult to calculate a harmless dose for a child.
3. Use with great caution in kidney disease and gallstones. Due to the stimulation of these organs, sand and stones can come out all at once, which will cause discomfort and pain.
4. Tarragon is contraindicated at the time of exacerbation of gastric and / or duodenal ulcers, as well as gastritis with high acidity.
5. Do not use in case of individual intolerance and severe allergy to chrysanthemums, marigolds and other similar flowers (tarragon is a member of the aster family).

Before using tarragon for medicinal purposes, it is advisable to get the advice of a specialist who will prescribe the appropriate dosage and duration of herbal medicine. And, of course, you can not use the plant too often or for a long time, since the accumulation of phenols and alkaloids that make up the composition can harm health and provoke the opposite effect. Overdose symptoms are convulsions, clouding of consciousness, nausea, pallor of the skin.