The name tarragon is derived from the French word estragon (dragon) and was once believed to cure bites from poisonous animals.

The smell of tarragon is reminiscent of aniseed. This spice is popular in French cuisine and is one of the fines herbes spices.

Chopped tarragon leaves are used to flavour fish, poultry, egg and cottage cheese dishes, as well as in salad dressings and sauces.