So far this year, the tarragon I planted last year is coming back in force, way better than it was at any time last summer, and it's only spring. I love tarragon, but I'm having trouble thinking of ways to use this bounty. So far my ideas are:
- Stuff it into a whole fish and grill
- Put it in chicken salad
- Put it in salad dressings
- Add it to Mark Bittman's vinegar chicken recipe
- Mash it up with shallots and olive oil and make a sort of pesto to spread on chicken and fish
I once had a cocktail (at this fancy cocktail bar in Vancouver that made a big fuss about using fresh fruits and herbs in all their drinks) that used fresh basil. I wonder if there is a way to incorporate fresh tarragon into a drink.
So if anyone has any brilliant ideas for what to do with a lot of tarragon, post them!