Tarragon is great with roasted or slow cooked meats - especially chicken. You'll also find it in that béarnaise sauce on your favorite steak, and in a delicate cream sauce that goes great with salmon. It can add a light, springy taste to roasted vegetables, and punch up a salsa verde. (The Italian kind made of herbs, not the Mexican kind made of tomatillos.) Try cooking with tarragon in some of your favorite recipes to change them up a bit!