Estragon: meaning, definitions and examples
๐ฟ
estragon
[ หษstrษษกษn ]
cooking herb
Estragon, also known as tarragon, is a perennial herb belonging to the sunflower family. It is widely used in French cuisine for its distinct flavor, often paired with vinegar, sauces, and dressings.
Synonyms
Examples of usage
- The recipe calls for fresh estragon to enhance the flavor.
- She added estragon to the chicken marinade.
- Estragon provides a unique taste to bรฉarnaise sauce.
Translations
Translations of the word "estragon" in other languages:
๐ต๐น estragรฃo
๐ฎ๐ณ เคคเฅเคฒเคธเฅ
๐ฉ๐ช Estragon
๐ฎ๐ฉ estragon
๐บ๐ฆ ะตัััะฐะณะพะฝ
๐ต๐ฑ estragon
๐ฏ๐ต ใจในใใฉใดใณ
๐ซ๐ท estragon
๐ช๐ธ estragรณn
๐น๐ท tuzlu otu
๐ฐ๐ท ์์คํธ๋ผ๊ณค
๐ธ๐ฆ ุฅุณุชุฑุงุฌูู
๐จ๐ฟ estragon
๐ธ๐ฐ estragรณn
๐จ๐ณ ้พ่ฟ
๐ธ๐ฎ estragon
๐ฎ๐ธ estragon
๐ฐ๐ฟ ััััะฐะณะพะฝ
๐ฌ๐ช แแกแขแ แแแแแ
๐ฆ๐ฟ estragon
๐ฒ๐ฝ estragรณn
Etymology
The word 'estragon' originates from the late Old French 'estragon', derived from Latin 'dracunculus', which means 'little dragon'. This term reflects the plant's reputation, as the leaves were believed to have dragon-like qualities due to their sharp, distinct flavor. The name 'tarragon' used in English is derived from the Old French. Historically, estragon has been used in various cuisines for centuries, especially in French culinary practices, where its use became particularly prominent during the Renaissance. Its culinary applications have been cherished not only for flavoring but also for its supposed medicinal properties, such as aiding digestion and reducing fevers. Today, estragon is cultivated worldwide, with notable varieties such as French and Russian tarragon, celebrated for their unique tastes and uses in modern gastronomy.