Tarragon or dragon is a perennial herb, a member of the daisy family and a close relative of wormwood.
Tarragon has a spicy flavor reminiscent of anise. French tarragon is the variety generally considered best for the kitchen, but cannot be grown from seed. Russian tarragon can be grown from seed but is much weaker in flavor.
Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces.
Tarragon is one of the four fines herbes of french cooking, and particularly suitable for fish and chicken dishes.
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