Tarragon is an elegant and versatile herb known for its distinctive, slightly sweet aroma reminiscent of anise and licorice, with a spicy, peppery note. It is a central spice in classic French cuisine, where it is often called the "king of herbs." There are two main varieties: the more intense French tarragon and the slightly milder Russian tarragon. Its unique flavor pairs perfectly with light sauces, such as the famous béarnaise sauce, as well as with eggs, poultry, and fish. Tarragon also blends well with other herbs such as chervil, parsley, and chives and is an essential ingredient in the herb blend "Fines herbes." It also adds a distinctive flavor when preserved in vinegars and oils. Tarragon's aroma is very dominant, so it should be used sparingly. The herb is best used fresh, as its flavor diminishes with drying.