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French Tarragon or Artemisia dranunculus is a half hardy perennial herb that is a native of southern Europe. It is fairly tender - which may be one of the reasons that it is not particularly widely grown - but it is easy to grow, and well worth it for its culinary uses. French tarragon has a much finer flavour than its hardier, more widely grown, Russian cousin.
The foliage of this clump forming perennial is light to mid-green and aromatic, and each slender branched stem holds many lanceolate leaves. French Tarragon will flower in warmer climates, but does not often produce blooms in the UK. When it does flower, they produce a yellow bloom that is small and insignificant.
Tarragon is one of the four 'fines herbes' of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavour.