Tarragon (Artemisia dracunculus) is known to connoisseurs the world over for its unusual, intriguing flavor. Sometimes called French tarragon, this vigorous, fragrant perennial of the aster, Asteraceae, family is native to western and southern Asia. The very slender, pointed, dark green, graceful leaves are widely spaced on stems which are often 18 inches high. When it blossoms, which is rare in the colder climates, the herb has tiny, inconspicuous clusters of greenish-yellow flowers. Today tarragon is widely culitvated in southern Europe and in the temperate zones of the United States as well as throughout the colder New England area. The flavor of the tender leaves, either fresh or dried, is somewhat astringent, yet it has a sweet, aniselike taste. Both the fresh and the dried leaves are used to flavor many foods. Minced or chopped finely and spread over steaks, salads, fish, and egg dishes, the herb lends a piquancy to the flavor that is unusually delicious and aromatic. Bearnaise, Hollandaise, and Tartar sauces are often flavored with tarragon. Marinades for fish and meats are improved by the judicious use of this herb.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 85-86.