Tarragon is the dried leaves of Artemisia dracunculus. It is generally grown in France and the United States. The slender green leaves have a delicate anise-like flavor and aroma. It is one the four fine herbs of French cooking and is particularly suitable for chicken, lasagna, fish, and egg dishes. It is one of the main components of Bernaise Sauce. A combination of tarragon and thyme can be used as a substitute for rosemary.