A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It’s a key herb in French cuisine (it’s an essential ingredient in Béarnaise sauce), and goes very well with eggs, cheese and poultry. Its distinctive yet subtle herbal flavor is particularly well suited to use with fish and chicken, and as part of sauces. Tarragon’s distinguishing flavor lends itself to a variety of cooking techniques and dishes. The fresh herb also works well used to season a simple roast chicken or in a brine or flavoring for grilled fish.
Tarragon is used for indigestion (dyspepsia), poor appetite, nausea and vomiting after surgery, toothache, sleep problems, and other conditions.