A shrubby, perennial, culinary herb noted for its pungent anise-like flavor and the aroma of its leaves. The narrow, lance-shaped leaves (up to 3" long) may be used fresh or dried to add flavoring to fish, meats, vegetables, eggs, salads, sauces, and vinegars. It is the primary flavoring in Béarnaise sauce. Best grown in organically rich, well-drained soil with dry to medium moisture and full sun. Tarragon prefers a neutral soil. Avoid wet soils. Protection from winter wind is recommended. This plant tolerates rabbit, deer, drought, and dry soil. 1.5-3'H x 1.5-2'W. USDA Zones 5-8.