When you smell tarragon, there are clear hints of licorice, but don't let that turn you away from this herb. The flavor is decidedly fresher and less anise-y, ready for fish, compound butter, chicken, eggs, and a classic béarnaise sauce. Tarragon also works great in crab cakes, aioli, and steeped in vinegar. Try adding tarragon to potato, egg, or tuna salad.