There is no substitute for fresh tarragon - drizzled with butter on fresh bread, sprinkled on mild flavored fish or chicken, or adding body and aroma to herbal vinegars - it’s hard to get enough!  Don’t bother with dried tarragon - it tastes like cardboard compared to the fresh herb.  Good tarragon not only has a sweet, anise-like flavor and grassy taste, but it also makes your tongue tingle!

French tarragon is not to be confused with the seed-grown Russian or Mexican varieties.  Give it plenty of sun, rich, moist soil, and protect the rhizomes from temperatures below freezing by piling on lots of mulch in fall.  The spring shoots will poke through when the soil warms up.