An intense herb with a unique bouquet of flavours - sweet anise and liquorice can be tasted at the same time as a blend of menthol, eucalyptus and mint.
Goes well with mushroom dishes, stews, fish, tomatoes, poultry and egg dishes, added to sour cream and mayonnaise sauces.
Tarragon is also, for example, an ingredient in the famous Bernais sauce, as well as giving a distinctive flavour to Tarhun lemonade.
Tarragon is also commonly used to flavour vinegar - in the production of tarragon vinegar.