- an Old World plant, Artemisia dracunculus, having aromatic leaves used for seasoning.
- the leaves themselves.
Origin of tarragon
Examples from the Web for tarragon
It has French ingredients like leeks and tarragon, and I use puff pastry to make the crust easy!Make These Barefoot Contessa Chicken Pot Pies
November 29, 2014
Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer.
Season with salt and pepper and toss in the tarragon leaves just before serving.
Return the chicken to the pan with half of the tomatoes and the tarragon.
Finish with a salad of frisee, chives, parsley, tarragon and chervil lightly dressed with the vinaigrette.Fresh Picks
February 10, 2011
Tarragon should be gathered on a dry day, just before the plant flowers.Directions for Cookery, in its Various Branches
Lastly beat in two tablespoonfuls of tarragon or other vinegar.Standard Paper-Bag Cookery</p>
Emma Paddock Telford
Tarragon may be kept a year or more by drying it in bunches.
Tarragon vinegar is very good with boiled cabbage or greens.
Have ready on a plate some tarragon finely minced or powdered.
- 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)
- the leaves of this plant
Word Origin and History for tarragon
1530s, from Medieval Latin tragonia, from Byzantine Greek tarchon, from Arabic tarkhon, from a non-Arabic source, perhaps Greek drakon (from drakontion "dragonwort"). Eastern European plant of the wormwood genus (Artemisia Dracunculus), whose aromatic leaves were used for flavoring (especially vinegar). Cf. Spanish taragona, Italian targone, French estragon.