French tarragon (Artemisia dracunculus 'Sativa') is a highly aromatic perennial herb, prized for its delicate, dark green leaves and distinct, bittersweet anise or liquorice flavour. It is essential in French cuisine, particularly Béarnaise sauce, and thrives in full sun with well-drained soil. 
 
Key Characteristics:
Flavour/Aroma: Strong, sweet, and pungent anise or liquorice flavour.
Appearance: A small, low-growing plant, reaching about 40-60 cm in height and width with branching stems and narrow, smooth, shiny dark green leaves.
Flowers: Rarely flowers and produces no viable seeds.
Growth Habit: A hardy perennial that dies back in winter. 
Cultivation and Use:
Propagation: Must be grown from division or cuttings, not seeds.
Soil/Sun: Thrives in full sun and well-drained, neutral to slightly alkaline soil. Needs to be divided every 3-4 years to maintain vigor.
Culinary Uses: Ideal with chicken, fish, eggs, and white meats. A staple in fines herbes, vinaigrettes, mustard, and vinegar infusions.
Harvesting: Best used fresh, though it can be frozen