tarragon

1. 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. the leaves of this plant

Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005

tarragon

Slender branched stems with very thin silvery leaves. Cluster of small yellow-green flowers. French Tarragon rarely has flowers. Soup flavoring. Used to thin blood, Insomnia, nausea, hiccups, hyperactivity, stimulates appetite, helps digestion, especially oily foods. Smells a little like anise, tastes like licorice. Also used to expel worms. Bugs and pests hate it’s smell, so it’s good to grow together with other plants in a garden.Do not use if pregnant (uterine stimulant)

tarragon

[′tar·ə‚gän]

(food engineering)

A herb prepared from the pungent leaves of the tarragon tree (Artemisia dracunculus).

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Tarragon

the foliage of Artemisia dracunculus. It is used as an herb, especially in Transcaucasia.

Tarragon

(Artemisia dracunculus), a perennial plant of the family Compositae. The herbaceous stem is 60–125 cm tall. The leaves are lanceolate-linear, and the white flowers are in round heads.

Tarragon is native to Mongolia and Southern Siberia. It is also distributed in Asia Minor, Middle Asia, Mongolia, North China, and North America. The plant is cultivated in Iran, India, the USA, Brazil, Sri Lanka, Great Britain, the Federal Republic of Germany, Hungary, Bulgaria, and the USSR (in Transcaucasia). The aromatic leaves are used as salad greens and as condiments or seasonings. They are also used for pickling vegetables.

Tarragon requires fertile soils. The seedlings are planted in open ground and spaced about 25 cm apart. In the south tarragon overwinters well in open ground; in the north it is covered with humus. Tarragon can be cultivated on the same plot for ten to 15 years.

REFERENCE

Kapelev, I. G., and V. I. Mashanov. Prianoaromaticheskie rasteniia. Simferopol’, 1973.

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References in periodicals archive

Add the tarragon and parsley and process until the herbs are finely chopped.

Spice Up Your Cooking With Licorice-Scented Herbs

Experimental group 1 (E1): a group that received 500 mg/kg body weight extracts of tarragon.

The effect of tarragon extract on histopathological changes in female rat ovarian tissue

The Tarragon had produced the first two: "I had hoped they'd produce this third one, and I just thought, if they don't produce my plays, then I don't really understand what our relationship is, and maybe it's time for me to give up my office to a younger writer."

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Season to taste and add the chopped tarragon. Serve on a warmed plate with your choice of fresh seasonal vegetables.

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Northland will hold a 77.5 percent majority stake in the venture, while Tarragon will hold the remaining 22.5 percent interest.

Northland and Tarragon form $2 billion multifamily housing venture

Fry Light 800g/1lb 12oz chicken breast, skinned and cut into bite-sized chunks 2 onions, peeled and roughly chopped 2 large carrots, peeled and cut into thick batons 1 head of garlic, separated but not peeled 400ml/14fl oz chicken stock made with Bovril 4-5 sprigs of tarragon salt and freshly ground black pepper 200g/7oz green beans, halved To serve: 200g/7oz very low fat natural fromage frais 1.

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Add the fresh tarragon and season with a little black pepper.

Dish of the day

A more refined vinegar can be made by taking approximately 1 cup of fresh herbs (basil, tarragon, or thyme, for example) and placing them in a clean quart jar.

Make flovored vinegar! What else can you do with your herbs?

Made with traditionally-aged vinegars and expeller-pressed oil blends, these lively vinaigrettes are available in nine varieties--Herbs de Provence, Miso Ginger, Olive Oil & Balsamic, Orange Cranberry, Pomegranate, Sesame Goddess, Sesame Tamari, Sun Dried Tomato & Garlic, and Tarragon Dijon.

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INGREDIENTS1 large whole chicken 2.5tbsp olive oil 2 small red onions, roughly chopped 24 Greek black olives 2 large cloves garlic roughly chopped 300ml white wine 1x400g tin of cannellini beans, drained 1 pack large vine-ripe tomatoes 3-4 sprigs Tarragon 1x400g tin chopped tomatoes 4tbsp toasted pine nuts (optional

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CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE 3 1/2 pound chicken, cut into eight pieces 5 ounces sherry vinegar 15 ounces medium dry sherry, such as Amontillado 12 whole peeled shallots 4 whole peeled garlic cloves 2 tablespoons fresh tarragon leaves, torn into small pieces 1 tablespoon creme fraiche Salt and pepper to taste

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