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Of the two main species of this herb, French tarragon is far superior in flavour and texture to the Russian variety. Tarragon is a strong-flavoured herb with important culinary uses. It is a component of fines herbes and is often added to tartare, hollandaise and bearnaise sauces. Tarragon is also used to flavour wine vinegar, marinades, fish and chicken dishes, savoury butters and sauces.
