Tarragon is one of the four “fines herbes” of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar. BOTANICAL NAME: Arthemesia Drancunculus COMMON NAME: Russian Tarragon AFRIKAANS NAME: Dragon