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Tarragon (dragon's herb or dragon's wort, Artemisia dracunculus) is a perennial herb in the family Asteraceae. Tarragon is normally cultivated by root division, or from seed. French tarragon is generally considered best for kitchen use; however, Russian tarragon is heartier and easier to grow.
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 flavor.
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