The elusive flavor of tarragon spice, sometimes described as "bittersweet," does not share the long history of use that most herbs do. It came into popularity in the 1600's in France.
You will find it in many classic French sauces including: bearnaise, hollandaise, tartar and bechamel. It is a wonderful fish herb for sole, shrimp and other seafood, even lake fish. Add tarragon spice to chicken, rabbit or veal, shrimp or tuna salad.