tarragon

tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. It has long been cultivated in Europe and W Asia for its leaves, used for flavoring vinegar, salads, sauces, soups, and pickles. Its essential oil, sometimes called estragon, is occasionally used in perfume or, in the Old World, medicinally to stimulate appetite or as a diuretic. Tarragon is classified in the division Magnoliophyta, class Magnoliopsida, order Asterales, family Asteraceae.

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tarragon

Bushy aromatic herb (Artemisia dracunculus) of the composite family, the dried leaves and flowering tops of which are used to add tang to many culinary dishes. Tarragon is a common ingredient in seasoning blends, such as fines herbes. The fresh leaves are used in salads, and vinegar in which fresh tarragon has been steeped is a distinctive condiment. The plant is probably native to Siberia; a French variety is cultivated in Europe and North America.

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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

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tarragon [′tar·ə‚gän]

(food engineering)

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