Novice to seasoned bakers are always looking to experiment with herbs to enhance desserts. From the lemon basil cheesecake to the olive-oil-rich thyme cake, herbs definitely take the flavor profile up several notches. However, today we're going to focus on an herb that, while usually reserved for savory dishes like chicken or fish, possesses a delicate and complex flavor ever so pleasing to the palate - Tarragon.

Being a bit of an unsung hero among herbs, Tarragon doesn't compete for attention like rosemary, thyme, or basil. Instead, it delivers a hint of anise and a gentle vanilla-like finish, adding flavor, freshness, and depth to any dish. Think of it as a polite party guest that doesn't hog the conversation, just enhances it subtly.

However, do note that Tarragon's unobtrusive flavor requires enough quantity or a thoughtful pairing with similarly mild ingredients. Candied tarragon, tarragon-infused strawberry shortcake, and even tarragon ice cream can be an unexpected hit for dessert lovers.

If you're ready to start experimenting with this herb, most grocery stores carry fresh tarragon near other fresh herbs, while from May through October, farmers markets usually also have it on offer. Green-thumbed people can even grow tarragon at home, in either a container or a small nursery bed.

Be aware, however, not all tarragons were created equal: French tarragon is renowned for its more balanced flavor while Mexican or Spanish varieties are known for a stronger anise punch, and Russian tarragon is considered to have a more bitter taste.

For those who can't get their hands on fresh tarragon, the dried version can be used cautiously since it's much milder. Ideally, it's best reserved for savory dishes as it lacks the intricate flavor profile of the fresh herb.

Personally, I have a soft spot for the combination of strawberries and tarragon. My love affair with this duo started with an Italian sorbet and led to me inventing a tarragon ice cream with a fresh strawberry swirl. The cream subdues the herb's strong elements while the strawberry introduces a revitalizing acidity. Tarragon also pairs brilliantly with raspberries, apples, and pears.

For other ideas, consider using tarragon to infuse whipped cream, the dairy base for a custard, a pastry cream, or even a caramel. Another trick is chopping up the tarragon and adding it to your batter or filling when making cakes and pies. The key is to taste intermittently to find the right balance, as different varieties and maturity levels of tarragon can vary in flavor strength.