Estragontarragon

Artemisia dracunculus, a relative of mugwort. Narrow, aniseed, with a bitter edge of its own.

It carries sauce béarnaise, herb vinegar, remoulade and a lot of mustard sauces for fish.

In Mexikoin Mexico

Estragón exists but takes finding. Fresh almost never; dried through gourmet shops, Mercado Libre and Amazon MX.

Ersatzwhat to use

Ordering dried tarragon is the honest answer. At a push a little aniseed with basil gets close, but it does not replace it.

Watch the variety when you buy: Russian tarragon tastes far weaker than French.