Tarragon

Effects and Use:

There are two main types: Russian (or Siberian – A. dracunculoides) and aromatic French (or German) tarragon. The Russian variety is bitter and less desirable. French tarragon has a mild, anise-like flavor and is widely used in French cuisine with poultry, meats, sauces, vinegars, mustard, and in the liqueur and perfume industry. Fresh, dried, or frozen leaves, herbs, and tips are used.