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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.
Store the herb in vinegar as another way to preserve it -- this method also infuses the vinegar with a bold flavor. Add fresh or dried tarragon to grilled meat, stew, scrambled eggs or tossed green salads. The herb also enhances the flavor of sauces, such as Hollandaise, as well as pasta and soup recipes.