The two types of tarragon, Russian and French, both originate oddly enough from Russia. Tarragon is a main staple in French cooking and a component of the French Fines Herbs blend along with chervil, parsley and chives. The taste of French tarragon is savory with light anise or liquorish-like flavors and is preferred over Russian tarragon.
You can use tarragon leaves fresh or dried in a number of applications. It is commonly used in soups, sauces, chicken, fish and egg dishes. Tarragon is high in vitamins A and C and has been thought to stimulate the appetite.