A fragrant, leafy, and delicate herb, tarragon is similar in flavor to anise and pepper. One of the most popular herbs in French cuisine, it is often used to season poultry, fish, and egg dishes. It is one of the main herbs in Béarnaise sauce (related to Hollandaise). Although there are two distinct varieties of tarragon (French and Russian), the French variety is more popular, renowned for its delicate flavor and scent.