Tarragon is native to the steppes of Central Asia. Its name comes from a distortion of its Latin translation, meaning "little dragon". Introduced to Europe by the Crusaders in the late Middle Ages, it was consumed in the form of a liqueur. Albert Ménès tarragon is certified as being of French origin and selected for its flavour quality. Tarragon, whose subtle aroma delivers a mild, slightly peppery bitterness with a touch of aniseed, is used in the preparation of many sauces including the famous béarnaise, ravigote and gribiche.
Its flavour delicately enhances white meats and poached fish.