As typical seasoning of French cuisine, is used to enhance the flavor of certain ingredients and foods. The flavor of the tarragon leaf is sweet and at the same time slightly spicy, sometimes remembering the smell and taste of the fennel.
Tarragon leaves, as well as other herbs used in cooking, can be used both green and fresh as well as dried, depending mainly on what the recipes require. Tarragon leaf is used in the preparation of pickles such as cucumbers in vinegar, in pot stews, in green salads, etc .; and also gives the distinct flavor to béarnaise sauce.
There are many recipes for the homemade use of tarragon in the preparation of vinegars, vinaigrettes, and other gastronomic infusions.
In some popular traditions of home remedies from various regions of the world, it is recommended to infuse tarragon leaves to ease menstrual cramps, among other healing purposes.
Tarragon leaves are used as mosquito repellent and other insects (used in the crib of babies, and by adults in their homes, and at night fisheries).
It was also used in daily washing of wounds suffered by domestic animals, such as horses, as well as in the human body (in injuries such as body inflammation and in the treatment of colic in children).
The root was also used to wash, strengthen and grow hair and in urinary infections.
