tarragon

Borrowed from Middle French targon (cf. modern estragon), from Medieval Latin tragonia, from Arabic طَرْخُون (ṭarḵūn), ultimately from Ancient Greek δρακόντιον (drakóntion, “dragonwort, Dracunculus vulgaris”), from δράκων (drákōn, “dragon, serpent”). Doublet of estragon.

• (General American, without the Mary–marry–merry merger) IPA^(key): /ˈtæɹəɡɑn/, /ˈtæɹəɡən/
• (General American, Mary–marry–merry merger) IPA^(key): /ˈtɛɹəɡɑn/, /ˈtɛɹəɡən/
• (Received Pronunciation) IPA^(key): /ˈtæɹəɡən/

• Audio (Southern England):

  (file)

• Hyphenation: tar‧ra‧gon

tarragon (usually uncountable, plural tarragons)

1. A perennial herb, the wormwood species Artemisia dracunculus, from Europe and parts of Asia.
2. The leaves of this plant (either fresh, or preserved in a vinegar/oil mixture) used as a seasoning.
   • 2016, Susan Belsinger, Arthur O. Tucker, The Culinary Herbal, Timber Press, →ISBN, page 299:

     Herbs like tarragon are better preserved in vinegar, since tarragon loses its flavor when dried.

• estragon, dragon's wort, French tarragon, Russian tarragon, silky wormwood, wild tarragon

• “tarragon”, in OneLook Dictionary Search.

• arrogant