Its home is in Russia and Central Asia, but today it can be found in all European countries. Since the time of Pliny, a sprig of tarragon was worn in clothing to protect the wearer from snake bites.

Fresh young shoots are pungently aromatic and are used both fresh and dried. It is best harvested from May to July. It is most highly valued in France, where it is an integral part of their fine cuisine. It is used in sauces, soups, in the preparation of salads, mayonnaise, marinades, for pickling cucumbers and tomatoes, and in the production of mustard and tarragon vinegar.

In medicine, it is used to stimulate the secretion of gastric juices. Tarragon essential oil is used in perfumery.

Dried tarragon is of a warm nature and sharp taste. Fresh tarragon is of a refreshing nature and sweet taste. It benefits the spleen and stomach.