You can use this herb, a staple in French cooking, in place of salt in marinades and salad dressings. In addition, tarragon gives a sweet flavor and licorice like bland foods.
Eat more Rub 2 tablespoons tarragon chicken before baking or grilling. Or make a tasty dip by mixing 1 teaspoon chopped fresh tarragon into 4 oz low-fat plain yogurt and 1 teaspoon Dijon mustard, recommends Jacquelyn Buchanan, director of culinary development at Laura Chenel goat cheese in a Sonoma, California.
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