Tarragon leaves are a key ingredient in French cuisine, forming part of the famous "fines herbes" mix along with chives, parsley, and chervil. It is also the base for béarnaise sauce, a variation of hollandaise sauce, commonly paired with meats and fish. Thanks to its delicate yet intense aroma, it is perfect for marinating poultry, flavoring oils and vinegars, and enriching stews and creamy sauces.

An interesting fact is that tarragon leaves have traditionally been used in the production of liqueurs and flavored beverages. In Russia, for example, they are a key ingredient in the famous carbonated drink "Tarhun", which is recognizable by its vibrant green color. Additionally, its compatibility with ingredients like lemon and mustard makes it an excellent choice for salad dressings and fresh dishes, offering a sophisticated and balanced touch.