Tarragon, or Artemisia dracunculus L., is an aromatic perennial herb that comes from the Asteraceae (sunflower) family. It is cultivated in North America and Europe, particularly France and Spain.

Tarragon has a bittersweet flavor and strong aroma similar to anise and fennel. It’s especially eggs-cellent in scrambled and fried eggs, plus it’s delicious sprinkled in sauces, seafood, and roasted vegetables.

Also known as "dragon's wort" (hence its name), tarragon is truly worthy of its French title, les quatres herbes fines ("the four fine herbs") that are so important to native Parisienne cuisine. Tarragon spice is somewhat similar to anise root in fragrance; its flavor adds a great deal to lighter dishes such as poultry, fish and eggs. In Slovenia, dried tarragon is actually used in a dessert pastry known as potikah.