A perennial herb, tarragon is native to southern Europe although it also grows widely throughout temperate climates. There are two types of tarragon, French and Russian; the former, which is consid-ered to have the finer flavour, is more difficult to cultivate than the Russian variety.

Fresh or dried tarragon may be used in mayonnaise-type sauces, in stuffings for poultry and meat and in sauces which accompany fish, shellfish, veal, chicken and rabbit.

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