Artemisia dracunculus ‘Sativa' - Russian Tarragon can have bitter overtones whereas French Tarragon is sweeter and has a touch of anise flavor. French Tarragon grows tall like grass to a height of 36 inches and rarely flowers. It’s considered the “chef’s best friend” and is a staple herb in French cuisine. Tarragon’s aromatic leaves can be finely chopped in salads and used to enhance fish, egg and chicken dishes. Tarragon is also an essential flavoring in béarnaise sauce and can be used to infuse white wine vinegar, mustard, salad dressings and more.

Tip:  Leaves are best used fresh, but can also be dried and stored in air-tight containers for use in winter. Dried leaves lose some of their flavor. Tarragon leaves can also be frozen.