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Old 01-28-2008, 01:00 PM   #11
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Here is a yummy pictoral of a Chicken with 40 Cloves of Garlic variation. Try subbing Tarragon for the thyme (This looks WAY better than my recipe!)

I also love a nice tarragon vinaigrette.
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Old 01-28-2008, 01:04 PM   #12
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Oh yes, how about some Green Goddess Salad Dressing!
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Old 01-28-2008, 02:09 PM   #13
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I love fresh tarragon on roasted beets with a little balsamic vinegar & goat cheese or feta.

I also make a vinaigrette with tarragon, honey, balsamic & olive oil.
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Old 01-29-2008, 12:32 AM   #14
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It is delish in spinach with some sour cream and cayenne pepper s & P
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Old 01-29-2008, 05:15 AM   #15
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I use dried tarragon with dried parsley and dried chives, some powdered mustard and salt and pepper in my flour to dust my (white) fish fillets with before frying in garlic butter. Yummo!!!!
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Old 01-29-2008, 02:22 PM   #16
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I use Dried Tarragon as one of the seasonings in my Clam Chowder.

At work, we use Tarragon, fresh or dried, whichever we have, to make Bearnaise sauce, which is served with grilled Beef Tenderloin filets.

A few years ago, I tried growing some Tarragon. I did a web search looking for Tarragon recipes, and got lots of hits.
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Old 01-29-2008, 02:39 PM   #17
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Oooh yes - Green Goddess salad dressing! Definitely one of my favorites.

I could cry when I think of the large bushy healthy plot of tarragon I had in my herb garden back in NY. So far have had no luck growing it here in VA - it just does not like the humidity here, which all summer turns the air into a solid substance. This year I'm thinking of trying some in large deck pots instead of in the ground.
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Old 01-29-2008, 03:52 PM   #18
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Quote:
Originally Posted by BreezyCooking View Post
Oooh yes - Green Goddess salad dressing! Definitely one of my favorites.

I could cry when I think of the large bushy healthy plot of tarragon I had in my herb garden back in NY. So far have had no luck growing it here in VA - it just does not like the humidity here, which all summer turns the air into a solid substance. This year I'm thinking of trying some in large deck pots instead of in the ground.
I've never had an herb grow better in a pot than in the ground. I've got a recipe for Green Goddess that uses avocado - if I get my rear in gear this would be good tonight to have with dinner - if I can decide what I'm having tonight for dinner that is
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Old 01-29-2008, 04:16 PM   #19
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Normally I'd agree re: the ground-planting vs. container-planting of herbs, but I'm going to give it a try with tarragon for 3 reasons:

1) One small plant per 14" inch clay pot will be more than enough room, & I can use a custom mix of well-draining medium.

2) I can easily cover or move the pots in the event that we're having one of our frequent spells of daily thunderstorms - tarragon does not like being wet all the time.

3) Our deck is much much higher than ground level & thus has more air movement - even on stifling humid days - & since high humidity & excess moisture seem to be my biggest problem with this plant, this might just do the trick.
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Old 02-07-2008, 05:00 PM   #20
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I like tarragon in chicken or fish dishes.
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