Tarragon

Tarragon can be used both fresh and dried, though the flavor is stronger in fresh leaves. It has a powerful flavor and can overpower other herbs; it is best used sparingly. The leaves and stem are both edible and give off an anise or licorice aroma and taste. Tarragon pairs well with egg dishes, poultry, and sauces like béarnaise. Add Tarragon to marinades or chimichurri for game meats, pair the herb with mushrooms, seafood and vegetables like artichokes and potatoes. Tarragon can be used to flavor vinegars and can be used to flavor soft drinks or steeped in hot liquids to draw out the anise flavor.