Unknown in Europe for a long time, tarragon was also used in a variety of ways by us from the 16th and 17th centuries during the boom of French cuisine. Tarragon originated in the steppe areas of southern Russia and Mongolia. Today, the tarragon plant grows wild and is cultivated in most European countries. Tarragon tastes intensely tangy and piquant and has a light scent of anise, liquorice and fennel. Its flavor varies depending on the season and its origin. It is particularly popular in French cuisine. It is an ingredient in Fines Herbes, the classic herb combination for fine cuisine: freshly chopped chives, tarragon, chervil and parsley.