Tarragon is native to northern Asia (not France).

To grow: Like mint, this perennial herb can take over a garden. You may want to plant it in its own container.

As a seasoning: Fresh tarragon is superior to dried. The only edible part is the leaves. Try tarragon in omelets and quiches; on chicken; in egg salad; with mushroom recipes; and in creamy soups and sauces.