About Fresh Tarragon
Many people often think tarragon is the classic French herb, but it's actually native to Siberia and western Asia, and eventually made its way to Europe. During the 16th and 17th centuries, the French developed many recipes using tarragon, including the famous béarnaise sauce. When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavour than dried, and should be used sparingly.