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Bumper crop of tarragon - your ideas please!

dmd_kc Jun 20, 2010 06:32 PM

My tarragon is already growing like a weed this year. I've recently seen a suggestion here of a strawberry/tarragon jam, which sounds intriguing. I'm not a huge sweets fan, so what do you do on the savory side when you find yourself with a lot of this delicious, but rather particular, herb?

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  1. goodhealthgourmet RE: dmd_kc Jun 20, 2010 06:52 PM

    first things that come to mind:
    - bearnaise
    - chicken tarragon
    - tuna salad
    - tarragon-infused vinegar

    i'm sure there are tons of great ideas here:

    4 Replies
    1. re: goodhealthgourmet
      dmd_kc RE: goodhealthgourmet Jun 20, 2010 07:15 PM

      Well, why was my search-fu so awful!?! Thanks GHG, as always!

      Thought I'd already tried that...

      I just whipped together a little spread with some yogurt cheese and a bit of garlic. It's awesome!

      1. re: dmd_kc
        goodhealthgourmet RE: dmd_kc Jun 20, 2010 07:51 PM

        did you set the sort to "Relevance" and the date to "All Years?"


        1. re: goodhealthgourmet
          dmd_kc RE: goodhealthgourmet Jun 20, 2010 09:07 PM

          Well, I **thought** I did. But apparently not!

          1. re: dmd_kc
            goodhealthgourmet RE: dmd_kc Jun 20, 2010 09:37 PM

            but i did, so it's all good :)

    2. s
      somervilleoldtimer RE: dmd_kc Jun 20, 2010 07:13 PM

      Lucky, lucky you. How about pesto, and if it's great, freeze a bunch in jars?

      1. Voyageur2010 RE: dmd_kc Jun 20, 2010 07:29 PM

        I love baby scallops broiled in butter and tarragon over vermicelli.

        1. s
          soupkitten RE: dmd_kc Jun 20, 2010 08:13 PM

          classically, tarragon pairs wonderfully with any egg preparation.

          again classically, tarragon chicken in a french cream sauce is wonderful.

          i know you said no sweets-- but i am lately obsessed with whipping the good local farm cream (not homogenized) with tarragon and serving over berries and peaches, making fruit shortcakes, etc. i may soon try an ice cream. i like a little fresh tarragon in lemonade, sometimes.

          1. a
            appycamper RE: dmd_kc Jun 20, 2010 08:18 PM

            chicken salad. and onion soup. +1 on the infused vinegar.

            1. Cherylptw RE: dmd_kc Jun 20, 2010 09:15 PM

              Infused oil
              Add to deviled eggs
              Creamy dressing for chicken or turkey salad with roasted grapes

              1. Emme RE: dmd_kc Jun 20, 2010 09:41 PM

                I love to do Leeks with Scallops and/or Halibut and Tarragon --- simply with garlic, leeks, braised in broth and dash of white wine, and lemon and tarragon to finish... i cook the leeks and garlic down first, then scooch them over in the pan and add the fish or shellfish. serve over spaghetti squash.

                also love seared scallops, deglazed with lemon, a little half and half or evaporated milk, white wine, and tarragon. with some grilled or roasted asparagus.

                1. tcamp RE: dmd_kc Jun 21, 2010 07:47 AM

                  I adore tarragon. I snip it into salads; mix with mayo and yogurt as a dipping sauce for artichokes or snap peas; mix with olive oil, lemon juice, salt and pepper to dress steamed or boiled new potatoes; or try this yummy chicken recipe (from bon appetit via The Bitten Word): http://www.thebittenword.com/thebitte...

                  1. bushwickgirl RE: dmd_kc Jun 21, 2010 08:02 AM

                    Tarragon vinegar is a must-have in my kitchen. You should make a good sized bottle or two, and some for friends. Fruity apple cider vinegar is the best choice for tarragon vinegar.

                    The vinegar makes a good viniagrette for beet and orange salads. Makes a good vinegar base for orange tarragon mayonaise for lobster, shrimp or crab salad. Use in the viniagrette for marinating mixed mushrooms. Excellent for French style viniagrette dressed potato salad. Fresh chopped tarragon is the classic herb for Chicken Kiev and Lobster Thermidor. It goes well with many vegetables, asparagus, artichokes, green beans, cucumber salads, carrots, tomatoes. It's use with seafood, like salmon, swordfish, tuna and shrimp, egg dishes, omelets, and sauteed or braised chicken dishes is a nice change from more commonly used herbs. It works well with lemon, orange, white wine, leeks, garlic, capers, olives, basil, chervil, citrus, fesh berries, like raspberries and strawberries, and tomatoes. It makes a good flavored mustard also.

                    1. s
                      somervilleoldtimer RE: dmd_kc Jun 21, 2010 03:42 PM

                      Also, freeze it in little packages so it goes a long way.

                      1 Reply
                      1. re: somervilleoldtimer
                        cmkdvs RE: somervilleoldtimer Jun 21, 2010 04:04 PM

                        Yes, when I saw the headline I was going to suggest that--it freezes well, I used to tie it in bunches and snip it without thawing (if you're quick anyway).

                      2. l
                        lizwinn RE: dmd_kc Jun 21, 2010 04:22 PM

                        In addition to Bernaise and Chicken, I like it with grapefruit sections, or cantelope slices. And one experiment with fennel, fresh white corn, tarragon, clarified butter and fish turned out well.

                        1. darklyglimmer RE: dmd_kc Jun 21, 2010 04:30 PM

                          Lots of people have already mentioned tarragon and chicken in various incarnations; here's a specific recipe. My husband would eat this once a week if I let him, and I'm often tempted.


                          1. d
                            danapi RE: dmd_kc Jul 11, 2010 06:57 AM

                            Salmon with Lentils and Mustard Herb Butter:


                            We grill our salmon on a cedar plank. I use Woeber's Reserve mustard. The french green lentils can be hard to find, but worth the search. This recipe is the reason I grow tarragon. Simple, easy and SO delicious!

                            1 Reply
                            1. re: danapi
                              Rheta RE: danapi Jul 11, 2010 02:38 PM

                              Take a big bunch and stuff it into the cavity of a chicken(already seasoned with s&p). Then either roast it or put it on the rotisserie on the grill. That's what we're doing for dinner tonight. Delish!

                            2. f
                              foufou RE: dmd_kc Jul 16, 2010 06:43 PM

                              I use it in potato salad, tuna salad, scrambled eggs, asparagus quiche, steamed lobster

                              1. justlauralibrarian RE: dmd_kc Jul 16, 2010 07:17 PM

                                Last year I made a batch of tarragon shallot butter and put it in the freezer. It was nice on steak, chicken, bread, and adds a nice touch to sauces as well.

                                1 Reply
                                1. re: justlauralibrarian
                                  karykat RE: justlauralibrarian Jul 17, 2010 08:27 AM

                                  I did a similar thing last year. It was great to pull out some tarragon butter in the middle of winter for chicken. Tasted really fresh.

                                  Because at the end of the season there's more than we can use, I was thinking of making tarragon butter for end-of-the-season gifts for people.

                                2. Perilagu Khan RE: dmd_kc Jul 17, 2010 08:17 AM

                                  Superb in Chicken Kiev.

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