I generally make a simple stew, with the primary ingredients being "whatever." Potatoes, Carrots, Onion, Cabbage would be a likely start, with whatever meat is handy, if any. I seldom use much in the way of "added flavorings" but once, in a moment of irrational whimsy I added a touch of Tarragon.

Much to my surprise, several people liked it enough to ask what the "extra ingredient" was. More importantly, I rather liked it so I've used it fairly often since.

The problem is that Tarragon can be very strong and "the flavor grows" as it cooks in. Too much will make the whole pot NASTY. If you dampen the tip of a finger (I just lick it if nobody's looking) and press it down on top of a spoonful of the dried chopped commercial stuff, what sticks to the finger is sufficient for a 2 to 3 quart stewpot to get the desired "mysterious edge of flavor." If you try to measure with a spoon, you'll get licorice stew. I haven't found anyone who likes the latter.

I'd suggest trying it when you're making a small pot just to have something to put in your belly before adding it to a "culinary creation" you're proud of; but once you learn to judge its potency it adds a rather nice "edge" - as long as there isn't enough for anyone to tell what it is. It sets off the flavor especially nicely in stews with enough cabbage to have a significant "presence" in the pot.

John