A culinary necessity - it can be used fresh, frozen, dried, or in vinegar or oil. Traditionally used with fish, lamb, chicken, and cream sauces. It does best if shaded during the hottest part of the day; it should be divided every four or five years to maintain maximum vigor and flavor. French Tarragon never flowers or produces seed so if you buy Tarragon seed you are buying Russian Tarragon - botanically identical but virtually worthless as a culinary herb. French Tarragon should have a distinct licorice or anise fragrance and flavor and impart a bit of a bite or tingle when chewed.