DRAGONCILLO
estragón artemisia dracunculus
DRAGONCILLO
estragón artemisia dracunculus
Other Names:
Dragoncillo
,
Herb cruet
.
It is one of the few not spontaneously grows in Mediterranean countries, so it
was
not known in the Greco - Roman antiquity. It
was
the Arabs who introduced in Spain in the ninth century or X, from where its cultivation spread to the rest of Europe and
America
.
Tarragon is much appreciated as
a
condiment for the refined French
cuisine
,
but
its medicinal properties make it more than
a
condiment.
Habitat:
originating in
Central
Asia, although it is cultivated, and sometimes appears wild throughout Europe and some countries in the Americas.
Description:
perennial
aromatic
plant of the
family
of compounds, which reaches 60 to 80 cms. tall. The leaves are lanceolate, and the flowers,
yellow
, are grouped into chapters and small spherical.
Used parts:
the leaves and floral sections.
Properties and indications:
the entire plant contains an
essential
oil - rich estragole, phellandrene and ocimene, as well as in hidroxicumarina. It
has
properties appetizers, digestive and
carmine
(eliminates
intestinal
gas) antiseptic for pathogens in the digestive tract; worming when you expel
intestinal
parasites, and emenagogas as: stimulates
menstruation
. It is indicated in cases of inappetence, heavy or slow digestion,
flatulence
,
intestinal
fermentation and
intestinal
parasites.
Use:
as
a
condiment in salads and all kinds of dishes. In infusion of 30 grams. per
liter
of water,
a
cup before
each
meal as an aperitif, and after the meal if you search your digestive action. Essence: The recommended dose is 3 to 5 drops, 3 times
a
day.
Precautions:
the essence should not exceed the doses listed, which may produce
a
strong excitation of the
nervous
system
.
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