Tarragon

The ancient Greeks chewed tarragon to treat toothaches because of its ability to numb the mouth.  Tarragon has also been used as a digestive aid, a mild sedative, and as a heart disease prevention aid.  It can be used to fight fatigue and calm the nerves.  Tarragon can also be substituted for salt for people with high blood pressure.  It is great for the digestive system; it relieves stomach cramps and promotes the appetite.  Tarragon also promotes the production of bile by the liver, which aids in digestion and helps to speed the process of eliminating toxic waste in the body.  Main components of tarragon are estragole and ocimene.  These with tannins, bitters, terpenes, flavonoids and coumarin, give the healing properties for the stomach and liver.  Children are prone to getting intestinal worms; tarragon is extremely valuable at fighting this parasite.  It also relieves insomnia, hyperactivity, depression, or nervous exhaustion.  While tarragon stimulates the digestion, it is reputed to be a mild sedative and has been taken to aid sleep.  The root has traditionally been applied to aching teeth.  There are no side effects reported, although there is a slight risk of allergic reaction to tarragon in certain people.  No noteworthy interactions (positive or negative) between tarragon and conventional medications have been reported in the literature to date.  Tarragon is an herb which has a flavor that resembles licorice. Today it is used mainly in cooking but still has medicinal values when added to foods.  Tarragon tea can be made to aid in this process.  Otherwise tarragon can be added to vinegar to flavor pickled vegetables and salad dressing or freshly chopped to complement vegetables such as green beans, peas or carrots.