French Tarragon (Artemisia dracunculus var. sativa) is a prized culinary herb known for its delicate, sweet anise‑like flavor and fragrance. It’s a staple in French cuisine, especially in sauces like Béarnaise, and pairs beautifully with chicken, fish, eggs, mushrooms, and tomatoes. Flavor: Subtle licorice/anise notes, lighter and more refined than Russian tarragon Origin: Indigenous to the Mediterranean region, widely cultivated in Europe and North America Culinary Uses Essential in French sauces (Béarnaise, tartar, and infused vinegars/oils). Enhances egg dishes, poultry, fish, mushrooms, and tomatoes. Often used fresh, though leaves can be dried or frozen for later use