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Tarragon   Artemisia dracunculus
The most popular of the French herbs, its rich, robust flavor combines well with the wine and shallot base of many French sauces. French Vinaigrette Dressings often contain this herb whose sweetness compliments the flavor of fresh greens.  Very nice for a simple lemon or citrus baked chicken or Cornish game hen. Tarragon is also a strong-flavored herb; start with a small amount on baked chicken or fish, in tuna or chicken salad, oil & vinegar dressing for salads and marinades. French Tarragon has the strongest and sweetest flavor; it is the definitive tarragon, perfect for all uses, but if fresh Russian or Mexican is all you can obtain, use a little more.

Name   Origin  Type of Plant  General Uses   Use in or with Market Form 
Tarragon Southern Russia, Siberia Perennial, if  protected Vinegar, herb bouquet flavoring  Meat, chicken, eggs, fish sauces, béarnaise sauce;  leaves-fresh or dried in salads, infuse white vinegar Fresh, dried, preserved in vinegar

Angelica Balm Basil Bay Leaf Bergamot Borage Bouquet Garni Burnet Catnip /Catmint Chamomile Chervil Chives Cilantro Curry Plant Dill Epazote Fennel Fenugreek Gumbo File Lavender Lemon Balm Lemon Grass Marigold Marjoram Mint Nasturtium Oregano Parsley Rosemary Rue Saffron Sage Savory Leaves Sorrel Tansy Tarragon Thyme Woodruff Herb ID Chart

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