Tarragon, (Artemisia dracunculus), is a bushy aromatic herb of the family Asteraceae, the dried leaves and flowering tops of which are used to add tang and piquancy to many culinary dishes, particularly fish, chicken, stews, sauces, omelets, cheeses, vegetables, tomatoes, and pickles. Tarragon is a common ingredient in seasoning blends, such as fines herbes. The fresh leaves are used in salads, and vinegar in which fresh tarragon has been steeped is a distinctive condiment.

It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches.

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