Tarragon is a culinary herb that is known for its glossy, skinny leaves and aromatic flavor. The most common type used in cooking is the French variety. Tarragon is an ingredient in many French dishes, including Béarnaise sauce, and because of its delicate flavor pairs well with fish, chicken, and eggs. In France, it is referred to as "the king of herbs" because of its ability to elevate a dish, and is one of the four herbs in the French mixture fines herbes, a combination of parsley, tarragon, chervil, and chives.
Tarragon is a perennial, meaning once planted, it will grow back every year. It is in the Artemesia genus, which includes other licorice-tasting greens like the one used in making the French aperitif absinthe. The stems are tough and woody, and the leaves are long and thin with pointed ends.