Tarragon is a perennial herb that grows from a clump of rootstock. It is best known for its leaves which are usually used in cooking, especially for fish and poultry. The flowers are also edible. The leaves are the part that most people use to flavour dishes. They have a distinctive aroma and flavour and are very aromatic, pungent and slightly bitter.
Tarragon is a member of the parsley family. It is closely related to basil, and both herbs are used as a culinary herb in many cuisines. Tarragon can be used fresh, dried or frozen. It can be used in soups, sauces, stocks and salads. It is commonly used as a garnish for fish and shellfish dishes, and also used as an ingredient in marinades for poultry, meat and seafood. When you eat a dish with tarragon, you can smell the herb and you may notice that it makes the food more fragrant. Tarragon leaves are usually placed on the plate or served with the food. Some people sprinkle them on top of the food.