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Tarragon (Estragon in France), has an aromatic property reminiscent of anise, due to the presence of estragole. French tarragon is the variety 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 and is not worth growing as a culinary herb.

Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish dishes and egg dishes. Tarragon is one of the main components of Bearnaise sauce.

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