Tarragon can bring a pinch of spring into winter's cold doldrums, writes Daniel Neman. It's bold flavor, and hint of licorice, pairs well with slow-cooked, cold weather chicken dishes. Tarragon can also be whipped into butter to make a bearnaise sauce, used in salads, or simply sprinkled over poached eggs. "It's the perfect thing to eat on a cold, blustery, snowy, wintery day. Or whenever," Neman concludes.