I'm very fond of the tarragon in my garden, but I don't know what variety it is. It's being challenged by invaders. :( At some point I decided that stuffing a big turkey wasn't worth the bother, but it seemed wrong to put nothing in, so I cut one of the tallest tarragon stems, nearly 2-3', and fold it up, and put it in with a lemon or orange. The meat would have a whiff of the taragon, but it's not powerful, like rosemary which asserts itself as the dominant flavor. But, since I love it, I consider it whenever I'm deciding on fresh herbs. Notoriously, tarragon is goid with eggs.

I can only handle a hint of tarragon, but it can appeal to others in sauces (like bearnaise), soups, salad dressings or with eggs, fish, chicken and veggie dishes.

ETA - A couple links FWIW.

1 - Tarragon Recipes

2 - Tarragon Recipes

My favorite tarragon recipe, utilizing that chicken that you would sacrifice

https://lacuisinedebernard.com/le-poulet-lestragon/

Terragon is a strong flavor. I used to use it on beef pot roasts...now we no longer eat beef.....

Any fish or chicken dish, my homemade bbq sauce and a pinch in scrambled eggs.

tj

I like fresh tarragon on buttered yellow squash. I also like it mixed in with tuna fish for a sandwich.

Is it actually French tarragon you have? Or the tougher but less tasty Russian tarragon?

French tarragon from a plant.

(Not from seed.)

Tuna salad with tarragon sounds promising.

I was out for a social lunch today and had a tarragon chicken salad sandwich, including red grape halves and celery on toasted fig and something bread. Excellent!

Plllog, that sounds yummy!

Envying you! I love tarragon, and had to go on a quest to find some, once they stopped carrying it at my local store. I like it a lot on salmon and I agree it is so good in chicken dishes like pot pie - also good in beef stew, scrambled eggs and on green beans. I think it has a certain umami, and the scent reminds me of sweet clover.

I agree that a little goes a long way. You could dry some, of course. I used to dry bunches of herbs, hung up in paper bags to keep dust and bugs off.

I like tarragon on green beans.

I thought I posted earlier, but maybe not? Anyway, a +1 for tarragon in tuna salad.

I have a favorite mayo free coleslaw recipe that has tarragon. I’m not a fan of creamy coleslaw so this is a respite from those.

Somehow tarragon has not featured in my kitchen. I suppose it is because I can't grow it and don't like shop bought dried herbs. I ought to make an effort to find fresh. I remember distinctly the first time I had it: poulet à l'estragon in France sitting outside a restaurant under a grape arbor. I was 11. My family never ate out in those days, or outdoors, other than picnicking on grass, so eating a new dish at a proper table in the open air was an exciting experience.

Tarragon makes the fabulous Bearnaise sauce, so good on steak!

Yes to tarragon on green beans! With butter, of course. It's good on broccoli, too.

I've not used fresh, only dried. I also sprinkle it on chicken and turkey before roasting.

I found a recipe for Chicken Tarragon that looks good. Rich, however.

Creamy French Chicken Tarragon (Poulet à l’Estragon)

A classic French-bistro fare of chicken pieces in a flavorful, creamy tarragon sauce.

🔺https://www.pardonyourfrench.com/creamy-french-chicken-tarragon/

floral_uk — why can’t you grown French tarragon?

carolb — would you like me to dry some of mine and mail it to you? Grown with nor pesticides, of course. I can dry it, then mail it to your specifications.

We have some roast chicken, so perhaps I can make a bot of chicken salad and include fresh tarragon.

I can't grow French tarragon because I don't have the right conditions. Heavy soil and shade are not Tarragon friendly.

It's wonderful with lamb. I used to have a brilliant recipe for instant béarnaise sauce where you just put butter, egg yolks, lemon juice in a pan and whisk over low heat. Add seasoning and chopped tarragon. Can't remember where it came from. Great on lamb and steak.

IC, that sounded good! Fiddling with a sauce prone to break isn't a lot of fun. So I did a Google search, and there is an explosion of make it with an immersion blender! Seems to emulsify it well enough that the posters call it "stable"!

IC, it does sound good.

Late to this thread but just wanted to mention that tarragon and butter slipped between the skin and meat of a roast chicken in the breast area is pretty good.