(Artemisia dracunculus) Add to fish dishes, salad dressings, light soups, tomatoes, omelettes and scrambled eggs. Good in any marinade and on most meats.
Together with chervil and parsley, tarragon is referred to Fines Herbes and used in vinegar blends, and also as an herb butter.
Rich in iodine, mineral salts, vitamins A and C. Infuse as an appetite stimulant, digestive and general tonic. Use for disinfectant and as an antiseptic.