Tarragon

Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like character is particularly suited to both, use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don’t add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.