Definition

Noun 1. A perennial herb (Artemisia dracunculus): A plant native to Eurasia, cultivated for its aromatic leaves which are used as a culinary herb. It is also known as tarragon. 2. The fresh or dried leaves of this plant used as a seasoning: The narrow, pointed leaves have a distinctive, slightly bittersweet flavor reminiscent of anise and are a key ingredient in fines herbes and sauce béarnaise.

Usage Examples

• As a plant/herb:
  • I planted estragon in my herb garden next to the thyme and rosemary.
  • French estragon is considered superior to the Russian variety for culinary use.
• As a seasoning:
  • The chicken dish was flavored with a delicate touch of estragon.
  • Add a teaspoon of chopped fresh estragon to the vinaigrette.

Advanced Usage

• "Estragon vinegar": Vinegar that has been infused with the flavor of tarragon leaves, commonly used in salad dressings and sauces.
  • The recipe calls for a splash of estragon vinegar to finish the sauce.

Variants and Related Words

• Tarragon: The more common English name for the same herb. "Estragon" is often used in culinary contexts influenced by French.
• French tarragon ( var. ): The preferred culinary variety, propagated by root division.
• Russian tarragon (): A hardier but less flavorful variety often grown from seed.

Synonyms

• Tarragon
• Herbe au dragon (French)
• Dragon herb (literal translation)

Related Phrases

• Fines herbes: A classic French mixture of fresh herbs, typically including estragon, chervil, parsley, and chives.
  • The omelette was seasoned with a classic blend of fines herbes.
• Sauce béarnaise: A rich, emulsified butter sauce flavored with estragon, shallots, and vinegar.
  • The steak was served with a perfect sauce béarnaise.

Noun

1. fresh leaves (or leaves preserved in vinegar) used as seasoning
2. aromatic perennial of southeastern Russia