An herb with narrow, pointed, gray-green leaves with a distinctive anise or licorice flavor. Only the leaves are edible. Tarragon is excellent with seafood, fruits, poultry, eggs and most vegetables, as well as sauces, particularly bearnaise sauce. Tarragon can easily dominate other flavors, and care should be taken when using tarragon. Tarragon leaves should be used fresh, as the aroma of dried tarragon is usually very weak. French or german tarragon is sweet and aromatic, reminiscent of fennel, anise and licorice. Russian tarragon has coarser, paler leaves and is not fragrant and tastes slightly bitter. The french variety is most often used in cooking.
artichokes, bearnaise sauce, carrots, chicken, eggs, fish, lobster, mushrooms, onions, potatoes, rabbit, salads, shellfish, sole, spinach, stuffings, tomatoes, veal