Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.
Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia and Ukraine. The drink—named Tarkhun (pronounced [tarˈxuːn], թարխուն, Тархун), which is the Armenian, Persian and Russian word for tarragon—is made out of sugary tarragon concentrate and colored bright green.
Cis-Pellitorin, an isobutylamide eliciting a pungent taste, has been isolated from Tarragon plant.
In Slovenia, tarragon is used as a spice for sweet pastry called potica.
Amazing tarragon fact:
* "I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around." --James Beard