Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish, and vegetables, as well as many sauces, the best known being béarnaise (a distinctive and classic French sauce). It’s also an integral ingredient in a variety of herbal combinations, including fines herbes; other herbs included in this classic combination are chervil, chives, and parsley.

Tarragon’s flavour is strong, so it can overpower other flavours and should be used with a light hand. Also, cooking intensifies the flavour of both fresh and dried tarragon.

Some gourmet markets carry tarragon vinegar, which works well over salads of fresh leafy greens.