Tarragon is called the "King of Herbs" by the French. It is the main flavoring agent in many of the sauces that form the foundation of classic French cuisine, such as Riga vote and tartar. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings. When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor. This herb has a peppery flavor with a slight hint of vinegar that is suited to vinegars and fish, but it also has many other uses in the kitchen. It is originally from southern Russia and western Asia. Tarragon has few medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when the leaves are chewed. It is an aromatic perennial that is native to Siberia and the Caspian Sea area.
Tarragon enhances the flavor of many foods, but can become overpowering if used excessively. It goes well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. Tarragon can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.