The two best culinary varieties grown are French tarragon and Mexican tarragon. French tarragon is a perennial herb that spreads by rhizomes or underground stems, sending up erect stems to a height of 40-50cm or more. It dies down over winter and regenerates in spring. Tarragon needs to be replanted every few years as plants lose their vigour over time. The Mexican tarragon reaches 90cm in height and is said to be the best substitute for French tarragon. The flowers attract beneficial insects. Prefers full sun or partial shade. With its mild aniseed flavour it goes well with chicken, fish and egg dishes. It is one of the herbs used to flavour Béarnaise sauce.