Derived from a resilient and tough plant that survives drought and neglect, we love this durable herb that has the bittersweet taste of mint, pine, licorice, and pepper. Often called for in French recipes, tarragon is used to season cheeses, eggs, poultry, and meat. Tarragon can be mixed in with cream sauces for fish, broiled with lobster, or used in compound butter. It pairs very nicely with lemon, particularly in desserts like tarts and cakes, and can be added to sweet cream or panna cotta as a topping for fruit and pastries. Too much tarragon can overwhelm your dish, so just add a pinch at a time.