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This herb has a peppery flavor with a slight hint of vinegar that is suited to vinegars and fish, but it also has many other uses in the kitchen. It is originally from southern Russia and western Asia. Tarragon has few medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when the leaves are chewed. It is an aromatic perennial that is native to Siberia and the Caspian sea area. Tarragon enhances the flavor of many foods, but can become overpowering if used excessively It goes well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. Tarragon can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.