Tarragon leaves have a bittersweet flavour with subtle liquorice notes. A cornerstone of French cuisine, they pair beautifully with onions and wine to create a rich jus for beef or lamb. Tarragon is also essential in dishes like Béarnaise sauce, tartare, and béchamel, adding a unique, aromatic flavour.

The name "tarragon" comes from the French word estragon, meaning "little dragon," likely due to the herb’s long, narrow leaves, which resemble a dragon's tongue. Low in calories, tarragon is packed with essential nutrients, including vitamins A, potassium, and iron. Native to Europe for thousands of years, the Greeks once chewed the leaves to soothe toothaches.

Tarragon is commonly used to infuse vinegar (vinaigre d'estragon in French), enhancing the flavour of salads, sauces, and marinades. It pairs wonderfully with fish like lemon sole and Basa, especially when combined with a bit of butter. Beyond French cuisine, tarragon is also found in middle Eastern dishes, including Sabzi Khordan (herb and raw vegetable platter) and Ash Sabzi Shirazi (herb broth)