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Green, non-woody parts of the tarragon plant are used as seasonings.
Tarragon has a lightly bitter taste, reminding anise or fennel.
It is widely used in French cuisine for seasoning poultry, vegetables, fish and sauces (most famous of which seems to be bérnaise). Therefore, it’s not surprising that the French call tarragon the king of spices.
Tarragon is also a basic ingredient of various seasoning mixes such as herbs of Provence.
Tarragon shall be added carefully to prevent it from dominating the taste of a meal and overpowering other spices. When we add the spice during cooking, it’s best to add it before the end of preparation, since high temperature suppresses its taste.
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