Parsley, Oregano, Thyme, Basil, Rosemary and Sage are very few Italian herbs that many people are familiar with but only handful people know these are also used in French cooking as these are basic herbs of French Cuisine as well. One other most aromatic but sparingly used French herb is Tarragon, with its delicate aniseed and mild vanilla taste, this herb is perfect with meat, poultry, seafood or cheese. Due to its intense flavoring it pairs great with sharp smelling beef and fish specially.
There are two types of tarragon – French and Russian. French tarragon considered to be the best and has the superior flavor and much more tender leaves and flavor is more subtle than the coarser Russian tarragon. It's a key herb in French cuisine. Go for fresh-looking leaves, with no discoloration or wilting, dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.