Turkish - English

  1. tarragon isim

English - English

  1. The leaves of this plant (either fresh, or preserved in vinegar / oil mixture) used as a seasoning (tarragon)
  2. A perennial herb, the wormwood species Artemisia dracunculus, from Europe and parts of Asia (tarragon)
  3. aromatic perennial of southeastern Russia (tarragon)
  4. - 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 (tarragon)
  5. fresh leaves (or leaves preserved in vinegar) used as seasoning (tarragon)
  6. The leaves of this plant (either fresh, or preserved in vinegar) used as a seasoning (tarragon)
  7. 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 Recipe: A Truly Different Chicken Salad (tarragon)
  8. A perennial herb, Artemisia dracunculus, from Europe and parts of Asia (tarragon)
  9. Type: Herb (leaves) Description: Narrow, pointed, dark-green leaves Flavor: Mild licorice flavor Uses: Eggs, meats, pickling, poultry, salads, sauces, "fines herbes" blend (tarragon)
  10. type of plant; leaves of this plant used for flavoring isim (tarragon)
  11. dracunculus, much used in France for flavoring vinegar (tarragon)
  12. A plant of the genus Artemisa A (tarragon)
  13. Tarragon is a European herb with narrow leaves which are used to add flavour to food. the leaves of a small European plant, used in cooking to give food a special taste (targon, from tarkhun). Bushy aromatic herb (Artemisia dracunculus) of the composite family, the dried leaves and flowering tops of which are used to add tang to many culinary dishes. Tarragon is a common ingredient in seasoning blends, such as fines herbes. The fresh leaves are used in salads, and vinegar in which fresh tarragon has been steeped is a distinctive condiment. The plant is probably native to Siberia; a French variety is cultivated in Europe and North America (tarragon)
  14. Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive anise like flavor Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being Bearnaise It's also an integral ingredient in various herbal combinations such as Fines Herbes Tarragon is available fresh in the summer and early fall and year-round in dried and powdered forms Care should be taken when using tarragon since its assertiveness can easily dominate other flavors (tarragon)
  15. Astringent (tarragon)
  16. A distinctive, aromatic perennial herb often called "French tarragon " Used in butter, chowders, juices, marmalades, fish, poultry, meat, soups, vegetables, and sauces such as "bérnaise " A little of this spice goes a long way (tarragon)
  17. fresh leaves (or leaves preserved in vinegar) used as seasoning aromatic perennial of southeastern Russia (tarragon)

Turkish - Turkish

  1. havzan
  2. havfezan
  3. YÛDLÛN

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