Tarragon leafsIn ancient times the mixture of tarragon and fennel juice was the drink of kings of India. The Romans placed (poultice) wounds of snake bites. The leaves contain iodine, vitamins A and C, and is also an excellent source of potassium.
The infusion of its leaves can be used against nausea, hiccups, insomnia and acts as a digestive, appetizer and tonic.
It is considered important due to the beneficial effect of the herb to digestion and is often used in oily foods. It is one of the best aromatic for vinegar and mustard.
Use half the amount of dried tarragon for the amount of fresh. Add it only towards the end of cooking, because prolonged cooking gives the food a bitter taste and looses its scent.