Description:Tarragon is one of the four fines herbs of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.
Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Azerbaijan, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun is made out of sugary tarragon concentrate and colored bright green.
In Iran, tarragon is used as a side dish in sabzi khordan (fresh herbs), or in stews and in Persian style pickles, particularly 'khiar shoor'.
In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.