Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the sunflower family. Dried Tarragon has a warm, sweet, anise/minty aroma and flavor and is very popular in many European cuisines, most notably those from the French. Tarragon Leaves are harvested extensively in France and California.

Tarragon is used to highlight the flavor of other herbs and adds a distinguishing touch to dressing, salads and sauces. Tarragon's earthy taste also enhances the flavors of chicken, eggs, fish, mushrooms, seafood, tomatoes and zucchini. Tarragon's taste fades a bit when cooking, so in order to enhance its flavor you should add it near the end of the cooking process.