tarragon


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tar·ra·gon

 (tăr′ə-gŏn′, -gən)
n.
1. An aromatic Eurasian herb (Artemisia dracunculus) in the composite family, having linear to lance-shaped leaves and small whitish-green flower heads arranged in loose spreading panicles.
2. The leaves of this plant used as a seasoning.

[New Latin tarchon, from Medieval Greek tarkhōn, from Arabic ṭarḫūn, perhaps from Greek drakōn, dragon, tarragon; see derk- in Indo-European roots.]

tarragon

(ˈtærəɡən)
n
1. (Plants) an aromatic perennial plant, Artemisia dracunculus, of the Old World, having whitish flowers and small toothed leaves, which are used as seasoning: family Asteraceae (composites)
2. (Plants) the leaves of this plant
Also called: estragon
[C16: from Old French targon, from Medieval Latin tarcon, from Arabic tarkhūn, perhaps from Greek drakontion adderwort]

tar•ra•gon

(ˈtær əˌgɒn, -gən)

n.
1. an Old World composite plant, Artemisia dracunculus, with aromatic leaves used for seasoning.
2. the leaves themselves.
[1530–40; earlier taragon < Middle French targon, alter. of tarc(h)on < Medieval Latin < Medieval Greek tarchṓn < Arabic ṭarkhūn < Greek drákōn literally, dragon; compare Latin dracunculus tarragon]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tarragon - aromatic perennial of southeastern Russiatarragon - aromatic perennial of southeastern Russia
estragon, tarragon - fresh leaves (or leaves preserved in vinegar) used as seasoning
artemisia - any of various composite shrubs or herbs of the genus Artemisia having aromatic green or greyish foliage
2.tarragon - fresh leaves (or leaves preserved in vinegar) used as seasoning
herb - aromatic potherb used in cookery for its savory qualities
Artemisia dracunculus, estragon, tarragon - aromatic perennial of southeastern Russia
Translations
estragon
estragon
rakuuna
taragon
タラゴン
타라곤
dragon
สมุนไพรชนิดหนึ่งมีกลิ่นหอมใช้ทำอาหาร
cây ngải giấm

tarragon

[ˈtærəgən] N (Bot) → estragón m

tarragon

[ˈtærəgən]
nestragon m
modif [sauce, vinegar] → à l'estragon

tarragon

nEstragon m

tarragon

[ˈtærəgən] ndragoncello

tarragon

طَرْخُون estragon estragon Estragon εστραγκόν estragón rakuuna estragon taragon dragoncello タラゴン 타라곤 dragon estragon estragon estragão эстрагон dragon สมุนไพรชนิดหนึ่งมีกลิ่นหอมใช้ทำอาหาร tarhun cây ngải giấm 龙蒿
References in periodicals archive ?
Chicken pan juices, shallots, white wine, and tarragon become a velvety sauce when you add butter as a finishing touch.
WARM salad of roast tomatoes, figs and feta with tarragon This delicious festive salad makes a healthy winter dinner or a great dish for a Christmas buffet.
Place the mascarpone, wasabi, chives, tarragon and spring onion in a bowl with half a teaspoon of salt and a grind of black pepper.
Property management company Tarragon Property Services casts a wider marketing net, executes the complete leasing process online and provides convenient online resident services all with RENTCafe .
Pour the wine, wine vinegar and water into a saucepan and add the sugar, a pinch of salt, the carrot ribbons and tarragon sprigs.
BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY BUTTER (serves 2) INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper METHOD HEAT your oven to 220degC/Gas Mark 7.
BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY tarragon AND ANCHOVY BUTTER (serves 2) butter (serves 2) INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper METHOD HEAT your oven to 220degC/Gas Mark 7.
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
One of these herbs have traditionally been used as a tarragon plant in the genus Artemisia L.
This past February, Michael Healey left his position as resident playwright at Toronto's Tarragon Theatre.
CHERVIL on scrambled eggs, tarragon on turbot, oregano on bolognese, basil on tomatoes, borage flowers in a cocktail, freshly picked herbs add flavour and colour to food and drink, and are so easy to grow