Tarragon (French) is native to the Mediterranean and was made popular as a condiment by the French in the 16th century. Its name is derived from the French word estragon, meaning “little dragon.” It is speculated that the dragon reference comes from a belief that tarragon was an antidote to the venom of serpents. This French “King of Herbs” is the foundation of barnaise, rigavote and tartare.  Tarragon’s anise-like flavor is also excellent on chicken, eggs and fish.