Jacques Pepin

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.

French Chef

Stana Katic

I have a living wall of 30 plants - tarragon, rosemary, echinacea. I like to walk alongside it, plucking and chewing.

Canadian Actress

James Beard

I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.

American Author

Tarragon is primarily used in cooking to add a distinct flavor, especially in French cuisine.

Culinary Herb

Tarragon has a unique taste, somewhat similar to anise; its flavor is sweet and slightly bitter.

Flavor Profile

Fresh tarragon is more flavorful than dried and is often preferred in recipes for its vibrant taste.

Fresh vs Dried

 Why not, we can, we can work with this, you know, filleting fish is already an art form! Why not throw a winged bone structure to it. No problem! You know what I told my servers? I told them the absolute truth. I took that flying fish, filleted it up, little bit of tarragon, lemon zest, olive oil,