Tarragon (Artemisia dracunculus) is native to much of the Northern Hemisphere so is widely used in many countries, although perhaps best known within French cuisine. Tarragon has a spicy slightly anise flavour that is traditionally matched with chicken, eggs, and cheese and fish dishes, and made into herb butters and herby mayonnaise.
Tarragon is an essential ingredient in Béarnaise Sauce and key constituent of Fines Herbs. Crumbled dried Tarragon between finger and thumb as you add it to a recipe, so that it combines more easily with other ingredients.
Tarragon has a special affinity with courgettes, so any dish with both chicken and courgette is crying out for tarragon.