tarragon

Definitions

Agriculture

  • noun an aromatic plant (Artemisia dracunculus) of which the leaves are used for seasoning

Food

  • A half hardy perennial herb, Artemesia dracunculus (France) and A. dracunculoides (Russia), growing to 1 m, whose narrow leaves have a warm, peppery bitter-sweet scent with a note of anise. The Russian variety is milder than the french. It has a wide variety of uses, as a flavouring for vinegar, emulsion sauces and dips, soups, omelettes, chicken, compound butters, etc. One of the constituents of fines herbes. Unlike the Russian, French tarragon does not set seeds and is propagated from cuttings.

Travel

  • noun a herb used in cooking, often to flavour chicken
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