Tarragon

Tarragon is a versatile herb used in culinary and traditional medicine applications, known for its subtle licorice flavor and ability to enhance dishes like chicken, fish, eggs, and salads. It is commonly used in French cooking, such as in béarnaise sauce and the fines herbes blend, and can also be used to infuse vinegars and oils. Traditional uses include aiding digestion, and some studies suggest it may have other health benefits.  

Culinary uses

For meats: Add to chicken, veal, or lamb dishes, or use as a garnish for roast chicken. 

For fish: A popular pairing with salmon, tuna, and other seafood. 

For eggs: Incorporate into scrambled eggs, omelets, or deviled eggs. 

For salads: A great addition to chicken salad, potato salad, or green salads. 

In sauces and dressings: A key ingredient in French classics like béarnaise sauce and fines herbes. It can also be added to pesto, aioli, and vinaigrettes. 

For vegetables: Sauté with mushrooms or mix with olive oil to roast with vegetables. 

For infusions: Use fresh tarragon to flavor vinegars and oils. 

In drinks: Add to cocktails and mocktails for a unique flavor. 

Traditional and other uses

Digestion: Traditionally used to improve digestion and aid in bile production. 

Health: Some research suggests it may have benefits related to heart health, immune function, and fighting bacteria like E. coli and Staph. 

Fragrance: Used in the manufacturing of soaps and cosmetics.