Tarragon

Tarragon is an assertive, full-flavored herb with an intense anise-like flavor. Unlike chervil and parsley, which willingly sacrifice their individuality to the whole, tarragon retains its character and always makes its presence felt. For this reason, it is usually used as the focal point of a sauce. It is a beautiful accent to the flavor of chicken, veal, and crustaceans such as lobster and crayfish. Tarragon is usually added near the end of sauce preparation, as the flavor is only weakened by lengthy cooking.