What can I do with a lot of fresh tarragon? [closed]

My tarragon plant has gone nuts and I need ideas for using it.

herbs

Best Answer

Most fresh herbs can be used to make infusions to use when the herbs are out of season. You can infuse oil, vinegar, simple syrup or vodka depending on what sort of dishes you typically cook.

You can also make herb sauces (take inspiration from a chimichurri or pesto, but substitute for the herbs you have on hand) or herb butters (mix chopped herbs with softened butter, shape into a log, then chill or freeze).

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What can I do with too much fresh tarragon?

Finely chop fresh tarragon, then stir into mayonnaise with a squeeze of lemon juice. Serve alongside shellfish or spooned over a warm chicken baguette. Stir chopped fresh tarragon, parsley and chives into softened butter, then rub all over the skin of a whole chicken before roasting.

Is it better to dry or freeze tarragon?

Freeze-dried herbs are useful for faster cooking dishes, such as the Tarragon Chicken, as the freeze-drying process tends to allow herbs to retain more flavour and aroma vs. with their regular dried counterparts. For the Tarragon Chicken dish we would not recommend using regular dried herbs.

What is the best way to freeze fresh tarragon?

Wrap each portion of tarragon tightly with plastic wrap and transfer to freezer. Keep tarragon in freezer up to 6 months. To use, remove tarragon from freezer. Chop as desired for use in soups, sauces, and stuffings.

Can you hang tarragon to dry?

Tarragon, bay, mint, lemon balm, lavender, rosemary and small-leaved herbs such as thyme take well to air-drying, so they are great for beginners.

5 Amazing Health Benefits Of Tarragon

More answers regarding what can I do with a lot of fresh tarragon? [closed]

Answer 2

As Joe points out, if you have more than you can use in recipes right now, there are various ways to preserve it for later use. Here's a link that gives some detailed instructions (including for some of Joe's suggestions, and some others).

In particular, I would also note the freezing option if you don't want to leave your options open for future use. Many fresh herbs can be chopped and put into ice cube trays with a little water to create "herbed flavor cubes" which can be added to whatever dishes you want later on. Herbs with a lot of moisture like tarragon generally lose a lot of flavor when dried, and simply freezing tarragon without putting it in something may also drive a lot of the flavorful moisture out. (Some people find that blanching very briefly before cooling and freezing tends to retain the fresh flavors better, though I've had mixed experience with this. It may retain color better though.)

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