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tarragon::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | artemisia dracunculus, estragon |
| Type of | artemisia |
Examples of tarragon
tarragon
A little garnish of bright green baby tarragon poses one more heavenly surprise.
From the ocregister.com
In a small bowl combine tarragon, thyme, oregano, garlic powder, pepper and oil.
From the dailyherald.com
Transfer to a medium bowl and stir in the shallot, tarragon and salt and pepper.
From the projects.washingtonpost.com
Serve it chilled, with a light sauce of creme fraiche, lemon and fresh tarragon.
From the washingtonpost.com
Crack an egg into each and finish with the remaining tarragon and goat's cheese.
From the guardian.co.uk
Top with the tomatoes, spoon over the cream and sprinkle with chopped tarragon.
From the telegraph.co.uk
Add tomatoes, garlic, bay leaf, bread crumbs, tarragon, salt, thyme and pepper.
From the sacbee.com
The chicken tarragon sandwich with smoked almonds and cranberries was terrific.
From the chron.com
Stir the remaining 2 tablespoons chopped tarragon into the half-and-half mixture.
From the freep.com
- Aromatic perennial of southeastern Russia
- Fresh leaves (or leaves preserved in vinegar) used as seasoning
- Tarragon or dragon's-wort (Artemisia dracunculus) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb. ...
- Located near Casa Loma in Toronto, the Tarragon Theatre was founded by Bill and Jane Glassco in 1970. Bill was the Artistic Director from 1971 to 1982. In 1982, Urjo Kareda took over as Artistic Director and remained in that role until his death in December 2001. ...
- An aromatic herb with dark green leaves and an anise-like flavor. Tarragon is used in a variety of dishes, including chicken, vegetables, fish, and sauces.
- Large, shiny, toothed dark green leaves resembling its daisy relative. Most common variety is French Tarragon. Its flavor is sweet and spicy licorice. The flavor can dominate so use with care. Chop roughly or finely and add toward the end of cooking.
- Herb (leaves, whole or crushed) Description: Delicate, narrow, pointed, dark-green leaves. Mild licorice flavor. Uses: Eggs, meats, pickling, poultry, salads, sauces, dressings, "fines herbes" blend
- This mildly sweet herb has long, narrow, deep green leaves and a taste reminiscent of anise. Take care when adding tarragon, as its relatively strong flavor can overpower delicate ingredients. Tarragon complements vegetables, fish, chicken and egg dishes especially well.
- An herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
