Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive aniselike flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being Béarnaise. It's also an integral ingredient in various herbal combinations such as fines herbes. Tarragon is available fresh in the summer and early fall and year-round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets. See also herbs; herb and spice chart; A field guide to herbs.