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2tarragon The leaves of this plant (either fresh, or preserved in vinegar / oil mixture) used as a seasoning
3tarragon A perennial herb, the wormwood species Artemisia dracunculus, from Europe and parts of Asia
4tarragon aromatic perennial of southeastern Russia
5tarragon - 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
6tarragon fresh leaves (or leaves preserved in vinegar) used as seasoning
7tarragon The leaves of this plant (either fresh, or preserved in vinegar) used as a seasoning
8tarragon 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
9tarragon A perennial herb, Artemisia dracunculus, from Europe and parts of Asia
10tarragon Type: Herb (leaves) Description: Narrow, pointed, dark-green leaves Flavor: Mild licorice flavor Uses: Eggs, meats, pickling, poultry, salads, sauces, "fines herbes" blend
11tarragon type of plant; leaves of this plant used for flavoring  isim
12tarragon dracunculus, much used in France for flavoring vinegar
13tarragon A plant of the genus Artemisa A
14tarragon 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
15tarragon 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
16tarragon Astringent
17tarragon 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
18tarragon fresh leaves (or leaves preserved in vinegar) used as seasoning aromatic perennial of southeastern Russia
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