Tarragons flavor is more subtle than most culinary herbs, with a taste reminiscent of licorice or anise. It is used as one of the main four ‘fines herbes’ in French cuisine which also includes fresh parsley, chives, and chervil. Tarragon vinegar can be used in salads. There is a sugary carbonated, tarragon-flavored soft drink that is sold in Azerbaijan, Armenia, and Georgia. The fresh leaves have the most flavor but because it does not produce through the winter the dry leaves are still useful.
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