Tarragon

Tarragon (Artemisia dracunculus) is a highly aromatic perennial herb, famous for its distinct, sweet licorice or anise flavor, making it a staple in French cuisine. It features slender, dark green, pointed leaves on branching stems, typically reaching 2 to 3 feet in height. It is widely used in Béarnaise sauce, poultry, fish, and egg dishes. 
Key Characteristics and Culinary Use:
Flavor Profile: Strongly resembles anise or fennel, sometimes with a slightly numbing effect on the tongue.
Types: French tarragon is preferred for its superior flavor; Russian tarragon is hardier but less aromatic and bitter.
Usage: Often used in "fines herbes" blends, salad dressings, sauces, and for infusing vinegar or oil. It is best added at the end of cooking to maintain its delicate flavor.
Appearance: Narrow, glossy green leaves.
Growing Conditions: Thrives in full sun and well-drained, dry soil