Tarragon is widely used in classic French cooking particularly as part of the fines herbs blend in bÃ©arnaise sauce as well as with chicken fish and vegetables. which goes well with foods we associate with spring: salmon chicken eggs and baby vegetables like artichokes fava beans asparagus and carrots. Leaves of tarragon inserted under the skin of a chicken before it is roasted permeate the flesh with its flavor. The light to dark green leaves shall have a pleasant aromatic anise-like odor and possess a bittersweet and herbal taste. Tarragon is a leafy green herb widely used in French cuisine. Tarragon is a key ingredient in the French herb blend herbs de Provence. It is widely used to highlight the flavor of other herbs and adds a distinguishing touch to dressing salads and sauces. It is a herb that comes from the sunflower family. It's widely used for flavoring fragrance and medicinal purposes. It has a subtle taste and pairs well with dishes. French Tarragon has a pungent licorice-like paste due to the presence of estragole an organic compound that gives fennel anise and tarragon distinct flavors.