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Tarragon
In Syria, Syrians eat fresh tarragon with white Syrian cheese. Syrians also use it with Syrian dishes such as shish barak and kibbeh labaniyeh.
In Iran, tarragon is used as a side dish in sabzi khordan (fresh herbs), or in stews and Persian-style pickles, particularly khiar shoor (pickled cucumbers).
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef.
Tarragon is used to flavor a popular carbonated soft drink in Armenia, Azerbaijan, Georgia (where it originally comes from), and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarkhun, is made out of sugar, carbonated water, and, most importantly, tarragon leaves which give it its signature green color. [12]
Tarragon is one of the main ingredients in Chakapuli, a Georgian national dish.[13]
In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary, a popular chicken soup is flavored with tarragon.
