tarragon

UK: ˈtærəɡən | US: ˈtærəɡɑːn

Definition

  1. n. A perennial herb (Artemisia dracunculus) of the daisy family, used as a culinary seasoning, especially in French cuisine.

Structure

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Etymology

The word "tarragon" entered English in the 16th century via Medieval Latin tarchon and Old French estragon, derived from Arabic ṭarkhūn. This traces back to Byzantine Greek drakontion ("little dragon"), likely referencing the herb’s serpentine roots or its use in ancient medicine to treat snakebites. The semantic shift from "dragon" to "herb" reflects folk etymology and the plant’s perceived potency.

Examples

  1. Fresh tarragon adds a distinctive anise-like flavor to béarnaise sauce.

  2. The chef garnished the dish with finely chopped tarragon.

  3. Tarragon vinegar is a staple in French salad dressings.

  4. This recipe calls for dried tarragon, but fresh leaves are preferable.

  5. The herb garden includes a thriving patch of Russian tarragon.