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.

tarragon Leaves and flowering tops of the bushy perennial plant Artemisia dracunculus. Has a mild anise‐like flavour and is used to flavour pickles; it is one of the ingredients of fines herbes. Tarragon vinegar is made by steeping the fresh herb in white wine vinegar and is used in making sauce tartare and French mustard.

tar·ra·gon / ˈtarəˌgän; -gən; ˈtər-/ • n. a perennial plant (Artemisia dracunculus) of the daisy family, with narrow aromatic leaves that are used as a culinary herb.

tarragon Perennial plant with liquorice-flavoured leaves used as a culinary herb. Family Asteraceae/Compositae; species Artemisia dracunculus.

tarragon XVI. Given first as repr. medL. tragonia and tarchon, the latter of which goes back to medGr. tarkhṓn, which may be an Arab. deformation of Gr. drákōn.