I've never used Texas Tarragon, but often use the French. Love it on chicken, fish, and turkey. Always use it on chicken when I make it in the oven. Just put the chicken peaces into a pan, dot with butter, Add about a 1/4 inch of white wine, sprinkle with garlic powder, tarragon, and S&P, and bake for an hour. Baste it often.
I wonder where I can get some seed for the Texas tarragon?