Tarragon is one of the most bold and powerful of all herbs, with a taste best described as a cross between lemon and liquorice. It is used across the world, but especially in European and Persian dishes. The herb is an essential ingredient in a Bearnaise sauce for steak, indeed it goes very well with any sauce that involves the use of eggs. The French use it with abandon in chicken and rabbit dishes, and it goes very well with tomatoes, fresh or cooked. Also it is an essential part of the classic French Fine Herbes blend. Due to the citrus notes it has, it also works in anything involving lemons where it finds a perfect match. It is important to remember that dried tarragon has a much stronger flavour than fresh; a little goes a long way.