Another name for tarragon, an herb with thin leaves and a warm, slightly licorice-like flavor used in cooking.
From French estragon, from Medieval Latin tragonia, from Arabic tarkhūn. The word traveled from the Middle East to Europe via Islamic and medieval trade routes.
Estragon is French tarragon's fancy name—it's one of the few herbs that French cuisine elevated to essential status, and it's the only common herb that almost doesn't exist in the wild anymore.
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