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The leaves and stem are both edible and give off an anise or licorice aroma and taste.
Store fresh tarragon leaves in the refrigerator, wrapped for up to a week.
Tarragon can be used both fresh and dried, though the flavor is stronger in fresh leaves. It has a powerful flavor and can overpower other herbs; it is best used sparingly. Tarragon pairs well with egg dishes, poultry, and sauces like béarnaise. Add Tarragon to marinades or chimichurri for game meats, pair the herb with mushrooms, seafood and vegetables like artichokes and potatoes. Pair the fresh herb with chicken and artichokes in a salad. Chop the herb finely and add to salad dressings or marinades. In Latin America, the leaves and flowers are steeped in hot water for a popular anise-scented tea. Tarragon can be used to flavor vinegars and can be used to flavor soft drinks or steeped in hot liquids to draw out the anise flavor.
Tarragon contains potassium and beta-carotene, both nutrients beneficial for eye health. Tarragon has been used as a liver tonic for centuries because it helps aid in the production of bile, which also makes it beneficial for digestion. Tarragon contains antioxidants that benefit overall health. The compound eugenol found in Tarragon has anti-bacterial, anti-inflammatory and antiseptic properties.