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; it's 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.
Botanical Name: Artemisia dracunclus
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