Hardy perennial, full sun to part shade. French chefs often refer to it as the “King of Herbs,” and along with chervil, chives, and parsley, it’s one-quarter of the combination known as fines herbes in classic French cooking.
It has a unique, slightly sweet flavor similar to anise or licorice, with nuances of pepper and eucalyptus that make it a stand-alone in the herb world.
It’s superb as a seasoning for poultry, fish, eggs, vegetables, salads, and tomato dishes. And it’s also used to great effect in condiments, dressings, sauces, and compound butters. This tarragon can only be propagated by division as it doesn't make seeds.