A green herb, usually used dried but excellent fresh. It is a traditional flavouring for fish, especially white fish like cod, but it is delicious in many dishes from salad dressing to potatoes. It has a delicate flavour reminiscent of dill, and is often best used on its own or with lemon or vinegar, as using other strong herbs may mask the flavour. My favourite is to mix it up with sour cream for a potato salad or with olive oil, mustard, red wine vinegar and bleu cheese for a delicious vinaigrette. Tarragon is estragon in french.