“King of Herbs, tarragon with its gentle licorice, reminds us not to forget that miracles are possible.” – White Truffles in the Winter by N.M. Kelby
My husband and I found the perfect garden spot for growing French Tarragon. Every spring, the bright green slender leaves burst from the ground offering us this beautiful cooking herb. When added judiciously, it has a distinctive flavor complimenting dishes. I have added dried tarragon to soup, fish, vegetables, and chicken with success. However, I am just beginning to explore cooking with fresh tarragon.
This spring, I experimented with several new dishes. Two of my favorite is a Lemon and Tarragon Roasted Vegetable dish from Easy Veggie Ideas and Salmon with Dijon Tarragon Sauce by Des Kazda from Life’s Ambrosia. Both use fresh tarragon and are delicious! I have included a link to these recipes below and provided you with information about minor adaptations.
This Lemon and Tarragon Roasted Vegetable recipe is full of healthy vegetables. I omitted the butternut squash and replaced it with a colorful mix of fresh little potatoes (from The Little Potato Co., Canada). Before adding them to the pan, I cut the potatoes in half. I added two large cloves of garlic rather than the whole bulb suggested. Finally, to avoid bitter-tasting tarragon, I mixed it in at the end.
The roasted vegetables have been served with Salmon and over pasta tossed in olive oil.
The Salmon with Dijon Tarragon Sauce by Des Kazda was mouth-watering. I broiled Salmon rather than baking it. Then I “removed it from the oven and spooned a dollop of the sauce over the top” as directed. What a treat!
It’s exciting to see the garden awaken after the long Vermont winter. In spring, our perennial herbs along the garden fence are the first to arrive. I look forward to discovering more recipes with tarragon and other herbs from my garden. Happy Spring 2023! — Carole
Recipe Links below
Lemon Tarragon Roasted Vegetables Recipe Easy Vegetable Ideas
Salmon with Dijon Tarragon Sauce Recipe Life’s Ambrosia