Tarragon
Tarragon spice comes from the leaves of small Artemisia Dracunculus shrub, native to Siberia and France. Both French and Russian species look the same but Russian has less flavour, while French has glossier look, stronger fragrance and tastes like anise. Tarragon can be used fresh or dried.
It is used with chicken, fish, game, poultry, in salad dressings. It is probably better known as a spice used in aromatic vinegar and in the preparation of mustard.
