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Tarragon is a very popular spice as it completes the list of the famous four called “Fines Herbes” in French cuisine, the other three being that of parsley, chives and chervil. 

Also cultivated in the Eurasian and North American region, Tarragon’s taste is vaguely bittersweet and somewhat bordering on the flavor of anise.

Many consider this as a complimentary ingredient to prepared mustard, vinegar, and pickles – with those being listed, you get the drift that it Tarragon kind of flatters sour-tasting delicacies.

Just as well, it works wonders in meat marinades, on poached fish and veggies, stews and soups, and even onto desserts like fresh fruits and vegetable salads. 

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