Estrankón, Artemisia the dragon, trachoúri, tarragon, Dragon, Tarragon, (Artemisia dracunculus) ID: 201-41

Estrankón has a special taste that is slightly reminiscent of that of anise. To enjoy it, you must use it sparingly in food and avoid overdoing it.

Estrankón is widely used in cooking and offers a very special aroma and taste.

It is one of the ingredients in the mixture of aromatic fines herbes of French cuisine and a basic ingredient in the barnacle sauce.

Generally used in salads, sauces and soups.

It goes perfectly with fish, poultry, offal and egg dishes, while it flavors white wine vinegar nicely.

To make the most of its taste and aroma, you need to add it towards the end of cooking. When it is cooked too much, it does not give the desired result.

In addition to its culinary use, tarragon also has healing properties.

Estrankón leaves contain sufficient amounts of potassium, vitamin A and C so it is a very good supplement to a diet or a balanced diet.

Helps treat insomnia
Stimulates kidney function
Helps liver in bile production process
As emmenagogue brings menstruation faster in case of delay
Acts as antipyretic by dropping high fever
It is said to work as an appetizing herb that opens the appetite - treatment of anorexia and also works as Relieves intestinal and digestive problems such as indigestion, intestinal worms, irritable bowel syndrome, bloating, etc. digestive. < / p>

Also treats problems such as arthritis and rheumatism
Provides good eyesight
Reduces blood sugar
Reduces stress & stress as a natural sedative
Protects the body from strokes and heart attack.

Helps increase creatine absorption resulting in stronger muscle mass

How to use: cooking, infusion.