Tarragon is native to Siberia and Western Asia and was introduced to Europe in the 16th century. It has an intensely fragrant aroma and a sweet basil, aniseed, liquorice, pine flavour. Tarragons' intense aroma and is often used for perfuming white wine vinegars and pickles. Tarragon is most famously used to flavour the classic French sauces Béarnaise and Tartare. Tarragon can be used to enliven simple vinaigrettes and dressings. A hint of tarragon goes particularly well with poultry, veal, seafood dishes, omelettes and white wine/cream sauces.