One of the signature herbs used in French cooking, the flavor of tarragon will intensify significantly as it cooks and is exposed to hotter temperatures. Tarragon has a distinctive anise or licorice flavor. Only the leaves are edible. It is excellent with seafood, poultry, eggs and most vegetables, as well as sauces, and particularly with bearnaise sauce. Tarragon is a very strong flavor and can dominate a dish, so it’s good to be mindful of this when using.