How to cook tarragon

Native to Siberia, this herb has narrow and pointed, highly aromatic dark-green leaves. It has a delicate anise flavor with undertones of sage. A staple in French sauces, tarragon is also widely used in chicken, fish, and vegetable dishes. It may be used as a flavoring for wine vinegar. There are two types of tarragon: French and Russian. The French variety has a delicate flavor, whereas the Russian tarragon has a stronger, slightly bitter taste.