French tarragon is the common name for the more used variety of Russian tarragon. The tender slender leaves of the perennial are sometimes used as salad greens.
Tarragon is one of the four herbs (tarragon, chervil, chives, parsley) making up French fines herbes seasoning, popular in a French cooking. This herb works especially well with chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Vinegar made with tarragon is widely used in flavoring dishes needing a light licorice flavor.
I love the smell of tarragon but I know a little goes a long way. It is very easy to overpower a dish with this herb. Use sparingly.
