Explore the world of tarragon recipes! This fragrant herb adds a unique flavor to dishes, making them irresistibly delicious – perfect for any occasion.
Tarragon, with its slightly sweet and anise-like flavor, is a culinary gem that’s often overlooked. But once you start cooking with it, you’ll find it’s a versatile herb that can transform any meal into something special.
To help you discover the magic of tarragon, I’ve compiled a list of recipes that showcase its unique taste and aroma. These recipes are not only mouthwatering but also easy to make, regardless of your culinary skill level.
From appetizers to main courses, this collection offers a variety of ways to enjoy tarragon, including:
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
Tarragon balances the tangy flavor from lemon in the creamy sauce covering the bright-colored asparagus and green beans. I serve this as a side dish as well as an appetizer.—Bonnie Hawkins, Elkhorn, Wisconsin
One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It’s perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida
We love spring vegetables. One Mother’s Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn’t take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can’t wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves. —Jennifer Tidwell, Fair Oaks, California
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.