Tarragon (Artemisia dracunculus)Tarrogon is a perennial herb related to wormwood. It is grown in parts of North America and Mexico, across Europe, central and eastern Asia part of India. Tarragon has an aromatic property similar to anise. French tarragon is the variety generally considered best for the cooking, but cannot be grown from seed. Russian tarragon can be grown from seed but is much weaker in flavour.
Tarragon blends well with other spices and is one of the four fines herbes of French cooking (along with chives, parsley, and chervil), and particularly suitable for chicken, fish, egg dishes, stews, pickles, tarragon vinegar and is one of the main ingredients of Bearnaise sauce and also used in Dijon mustard. The leaves of this herb are used in classic French sauces, egg dishes, flavored butters and creamed cheeses, soups and in poultry dishes. High in vitamins A and C, the leaves from this herb are believed to help stimulate the appetite and a tea made from tarragon has often been used as a tonic.
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