Tarragon

Tarragon (Artemisia dracunculus) is an aromatic herb native to central Asia and a staple of French cuisine. It has a delicate anise-like flavour with slightly bitter notes and a fresh, pleasant aroma. Fresh leaves are used in sauces such as the classic béarnaise, salad dressings, marinades, and soups. It pairs exceptionally well with poultry, fish, eggs, and vegetables. Tarragon is also used to flavour vinegars and herb butters. The French variety is significantly more flavourful than the Russian one, which is grown mainly for ornamental purposes.