Tarragon is a perennial member of the composite family, the same family to which daisies belong. Tarragon has narrow, dark green leaves and small yellow flowers, and it grows about 2 feet tall. There are two major varieties of tarragon -French and Russian. French tarragon contains an anise like aromatic oil that the Russian variety lacks, so it is the type preferred in both cooking and medicine. Unfortunately, French tarragon rarely produces seeds and it grows slowly from root divisions and cuttings. This is one reason why it is a bit expensive. Tarragon enhances the flavour of many foods. Tarragon leaves should be used fresh, as the aroma of dried tarragon is usually very weak. It goes well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. Tarragon can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt. Tarragon's taste fades a bit during cooking, so it should be added at the end of a dish that is being cooked.