Natural and affordable spice with high fiber content and vitamin C, is not widely available in Spain.

Tarragon is an aromatic herb that is widely used in Mediterranean cuisine to flavor various dishes. Its scientific name is Artemisia dracunculus, and it is known for its distinctive aroma and anise-like taste.

If someone wants to learn more about this interesting herb, they will quickly discover that there are two main types of tarragon. On one hand, we have French tarragon (Artemisia dracunculus var. sativa), which is the most common variety used in cooking. With its long, thin green leaves and mild sweet flavor, it is an essential ingredient in the famous Béarnaise sauce. It is used to flavor dishes with chicken, fish, eggs, and salads.

On the other hand, Russian tarragon (Artemisia dracunculus var. dracunculoides) has a stronger flavor and coarse leaves with a bitter and slightly spicy taste. Tarragon is versatile and can be used fresh or dried, especially the French variety. It is added to stews, sauces, salad dressings, and marinades to give them a distinctive flavor. In fact, it has long been used in cooking and medicine.

In addition to culinary use, tarragon has been used in traditional medicine for various purposes, such as stimulating appetite and treating gastrointestinal disorders, although its medical application is now less common.

Rich in proteins and carbohydrates. Among its nutritional value, we find that 100 g of the product contains 295 calories, 50.2 g of carbohydrates, 22.7 g of protein, 7.4 g of fiber - for example, kiwi contains 3 g - 62 mg of sodium, and 7.74 g of water. Of course, it has no sugar or fats.

Its properties go beyond simply enhancing the flavor of our dishes, as it also brings a number of benefits for our well-being, such as its ability to improve digestion, especially after heavy meals. The fiber content helps normalize intestinal peristalsis, which can alleviate constipation. Additionally, its use is recommended to reduce gas formation in the digestive system. Another advantage is that it provides protection for the stomach, as this plant contains a substance called nerol, which plays an important role in preventing stomach ulcers. Thus, incorporating tarragon into our dishes can help keep the stomach in optimal condition.

Another property of tarragon is that it is a natural source of vitamin C, containing 50 milligrams per 100 grams, the same amount as an orange. This makes it a powerful antioxidant. Vitamin C fights free radicals, slowing down the signs of aging and strengthening the immune system.

Finally, due to its salicylic acid content, tarragon has been used to cleanse the intestines of parasites. Additionally, it has been found that this compound acts as a sedative, making it useful for relieving headaches.