Tarragon leaves are a fragrant, flavorful herb that is often used in French cooking. The leaves are narrow and pointed, with a bright green color and a distinctive anise-like flavor. Tarragon leaves are commonly used to add flavor to sauces, marinades, and dressings, as well as to garnish dishes such as chicken, fish, and eggs.

They can also be used to infuse oils and vinegar, or to make tarragon butter or pesto. Tarragon is a versatile herb that adds depth and complexity to many dishes, and is a key ingredient in the classic French fines herbes blend.

Botanical Name: artemisia dracunculus

Also known as: taros, tarkanj, herbe au dragon, drakebloed, tarkhun, dragan, estragon, little dragon, klapperkruid, tarankon