Tarragon, whose Latin name (dracunculus) means "little dragon", is a jewel of French cuisine! It is known for its intense aniseed and slightly camphorated taste.

Tarragon is one of the fine herbs, its aromas blend admirably with eggs, meat, fish, and spice up most sauces: bearnaise, tartar, mayonnaise, vinaigrette, tomato sauce or flavored butter.

It can be used to flavour vinegar by simply slipping a branch into the bottle. In infusion, it is known for its soothing properties.