Perennial. Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole. French tarragon is the variety generally considered best for the kitchen, but cannot be grown from seed. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavour.
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes.
