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French tarragon is the variety used for cooking in the kitchen and is not grown from seed, as the flowers are sterile; instead it is propagated by root division. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.
Some cooks use the leaves and flowers of tarragon as toppings for eggs, fish, shrimp, salad, mushrooms and tomatoes. Chopped tarragon also adds flavor to condiments such as mustard, mayonnaise, tartar sauce and vinaigrette. Other herbs also benefit from tarragon combinations; the spice enhances the flavors of dill, thyme, garlic and bay leaves.