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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.
A bundle of fresh tarragon on a wooden table. Tarragon isn't as common in the United States as black pepper, basil or oregano, but perhaps it should be. In addition to being quite flavorful, tarragon supplies a small amount of iron and has certain health benefits, as well. A teaspoon of ground tarragon supplies 0.52 milligram of iron, which doesn't sound like a lot, but is an impressive dose for such a small amount of food.