Pronunciation: [tˈaɹəɡən ˈɔ͡ɪl] (IPA) 
Tarragon oil is spelled /ˈtær.ə.ɡən ɔɪl/. The word "tarragon" is spelled with two R's, followed by the letter A, then the letter G, and then the letters O and N. The "o" in "oil" is pronounced with a short "i" sound, and the letters "l" at the end of the word are silent. Tarragon oil is made by infusing oil with fresh or dried tarragon leaves, and it is commonly used for its anise-like flavor in French cuisine.
Tarragon oil is an essential oil extracted from the leaves of the tarragon plant, scientifically known as Artemisia dracunculus. It is a fragrant oil that is widely used in culinary preparations, particularly in French cuisine.
Tarragon oil is known for its distinct aroma and flavor profile, characterized by a combination of sweet, herbal, and slightly anise-like notes. The oil is obtained through a process of steam distillation, where the volatile compounds present in the tarragon leaves are carefully separated and condensed into a concentrated liquid form.
In the culinary world, tarragon oil is highly regarded for its unique taste and scent, which adds depth and sophistication to various dishes. It is commonly used as a finishing oil, drizzled over salads, roasted vegetables, and grilled meats to impart a fresh and herbaceous flavor. Additionally, it can be used as a flavoring agent in vinegars and salad dressings, enhancing their taste with its distinct tarragon essence.
Apart from its culinary applications, tarragon oil is also believed to possess potential health benefits. It is known for its antioxidant, anti-inflammatory, and antimicrobial properties. In traditional medicine, tarragon oil has been used to alleviate digestive issues, toothaches, and menstrual discomfort. However, it is important to note that further scientific research is required to conclusively establish these health benefits.
In summary, tarragon oil is an aromatic essential oil derived from the leaves of the tarragon plant, widely used in cooking to enhance the flavor of various dishes and known for its potential health-promoting properties.
Oleum dracunculi.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "tarragon" originated from the French word "estragon", which can be traced back to the Latin word "dracunculus". "Dracunculus" means "little dragon" in Latin, possibly referring to the snake-like root of the tarragon plant. The term "oil" comes from the Latin word "oleum", which means "olive oil". Hence, the etymology of "tarragon oil" can be understood as originating from the French and Latin languages, combining the name of the herb with a common term for a type of oil.
