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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
estragon
estragon
rakuuna
taragon
タラゴン
타라곤
dragon
สมุนไพรชนิดหนึ่งมีกลิ่นหอมใช้ทำอาหาร
cây ngải giấm

tarragon

[ˈtærəgən] N (Bot) → estragón m
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

tarragon

[ˈtærəgən]
nestragon m
modif [sauce, vinegar] → à l'estragon
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

tarragon

nEstragon m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

tarragon

[ˈtærəgən] ndragoncello
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

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
Multilingual Translator © HarperCollins Publishers 2009
References in periodicals archive ?
2 small skinned salmon fillets 2 small haddock fillets 2 sliced spring onions 2 x eggs 100ml single cream 2 tablespoon chopped tarragon 2 tablespoon chopped flatleaf parsley ' juiced lemon 2 tablespoons corn flour 30g butter 4 lime wedges Salad leaves Olive Oil Cracked black pepper Rock salt HERB REMOULADE 4 gherkins 1 tablespoon capers 200g mayonnaise 3 tablespoon crme fraiche 1 tablespoon Dijon mustard 1 tablespoon curry powder 2 diced carrots 1 tablespoon lemon juice Chopped tarragon Chopped chives
Thai basil and tarragon are richly flavored, leafy green herbs -- both have the aroma of anise or licorice -- that can add interest to mild-tasting vegetables, fruits and proteins as well as sauces, dressings and other condiments.
From the main course, we ordered Grilled Chicken Tarragon that was served with creamy white sauce [tarragon sauce] along with stir-fried vegetables and mashed potatoes.
INGREDIENTS 3 slices sourdough 4 tbsp olive oil 1 tbsp thyme leaves 1 tbsp capers Half a lemon, juiced 2 tsp Dijon mustard 4-6 nectarines, halved and stoned Bunch of basil 50g sorrel or spinach leaves Handful of chervil and tarragon 2 tbsp ricotta 100g prosciutto Handful of roasted hazelnuts, chopped
Add the cream cheese and tarragon and toss until the cheese has melted into the sauce.
Chicken pan juices, shallots, white wine, and tarragon become a velvety sauce when you add butter as a finishing touch.
Leaves from 2 stems fresh thyme or tarragon (see note)
Chicken and tarragon was popular in the 70s/80s, the same era as black forest gateau, duck a l'orange and prawn cocktail.
INGREDIENTS (Serves 4) 600g raw mixed-colour baby beets, ideally with leaves 4 clementines 1/2 a bunch of fresh tarragon 100g crumbly goat's cheese 40g shelled unsalted walnut halves Salt and pepper METHOD 1.
7 Season to taste and sprinkle with tarragon before serving.
INGREDIENTS 250g mascarpone 1tbsp wasabi paste 10g chives, chopped 10g tarragon, chopped 1 spring onion, finely sliced 2 banana shallots, sliced widthways 2tbsp sweet sherry vinegar 1tbsp olive oil 1kg mixed tomatoes, cut into slices and wedges 1cm thick 20g pine nuts, toasted 5g mixed basil leaves Coarse sea salt and black pepper METHOD 1.
Pour the wine, wine vinegar and water into a saucepan and add the sugar, a pinch of salt, the carrot ribbons and tarragon sprigs.