Called the "king of herbs" by French cooks, tarragon is the main flavoring in many of the sauces that are basic to that country's classic cuisine. In ancient times, the Greeks used tarragon as a remedy for toothaches.
Tarragon's dark green leaves can be used fresh in salads and sauces or as a garnish. The dried herb enhances fish, chicken, and egg dishes as well as a variety of vegetables such as potatoes, carrots, broccoli, and beets.
Adding tarragon toward the end of cooking brings out its maximum flavor and avoids its bitter side.