In the seventeenth century, French cuisine was going through a quiet transformation.  Balance and subtlety became key goals, and chefs began to experiment with herbs they had not used before.
 
Tarragon, which originated in central Asia and made its way to Europe during medieval times, was well known as a medicinal herb. It was used for toothache, to aid digestion, and to treat bad breath.  Still, it had never had a real culinary use until this food revolution.
 
It became a part of the French fines herbes alongside parsley, chives, and chervil – a subtle, delicate balance.  It was used to infuse vinegars and is a primary ingredient in a béarnaise sauce. 
Because this is a handmade item with natural materials, variations should be expected.