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06-04-2009, 10:44 AM
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#1 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,616
| | Tarragon. How do you use it?
I mostly use Tarragon in Soups, etc. on occasion, and in a Chicken dish or two.
What do you use it for????
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06-04-2009, 10:59 AM
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#2 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,215
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I don't use it much. When I do it's for Bearnaise sauce (SO loves it on her filet mignon) and in a soup or stew recipe.
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06-04-2009, 10:59 AM
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#3 | | | | | | | Senior Cook
Profile: Join Date: Dec 2007 Location: Austin, TX.
Posts: 215
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I like it on fish..
I take a piece of white fish with thin veggies and tarragon, and cook in a foil pouch in oven.
To me it tastes faintly like Licorice..
I don't think I've ever used any way else..
Eric, Austin Tx.
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06-04-2009, 11:06 AM
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#4 | | | | | | | Senior Cook
Profile: Join Date: Apr 2009
Posts: 129
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Fish dishes and sauces for fish dishes.
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06-04-2009, 01:15 PM
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#5 | | | | | | | Certified Executive Chef
Profile: Join Date: Nov 2004 Location: USA,Florida
Posts: 3,371
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Do you use fresh or dried? The only tarragon I've seen in plants this year is the mexican variety. I may have to get some seeds.
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06-04-2009, 01:40 PM
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#6 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2004 Location: california
Posts: 15,453
| | Quote:
Originally Posted by licia  Do you use fresh or dried? The only tarragon I've seen in plants this year is the mexican variety. I may have to get some seeds. | licia,
I found a tiny plant at a local nursery and for the heck of it planted it...It just took off and now has these pretty yellow flowers..It is lovely and I've used some sprigs with roasted chicken, I plan to pick some of the flowers for my salad on Sunday.
kadesma 
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06-04-2009, 01:57 PM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Aug 2004
Posts: 8,973
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nothing! i own it & a bunch of other spices i don't utilize.
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06-04-2009, 04:20 PM
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#8 | | | | | | | Senior Cook
Profile: Join Date: Apr 2009 Location: Central Fl.
Posts: 280
| | Quote:
Originally Posted by licia Do you use fresh or dried? The only tarragon I've seen in plants this year is the mexican variety. I may have to get some seeds. |
That's all we get in Texas for most of the year, whether it's spices or produce, it comes from Mexico. When I had a job, we would skip past the normal groceries and go to the expensive Central Market or Market Street's and get a better selection ... but you sure pay for it.
Thankfully we're moving back to Florida in a few weeks and we can grow our own year round.
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06-04-2009, 04:30 PM
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#9 | | | | | | | Certified Master Chef Site Moderator
Profile: Join Date: Sep 2006 Location: I live in the Heartland of the United States - Western Kentucky
Posts: 10,945
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I love tarragon and, until this year, had some in my herb garden. I prefer fresh, but I'll use dried. One of my favorite ways is a sauce I make to serve over homemade noodles. Yummy. Also have a couple of chicken dishes that are delicious.
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06-04-2009, 05:56 PM
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#10 | | | | | | | Senior Cook
Profile: Join Date: Oct 2008 Location: Paso Robles, CA
Posts: 475
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I have only used tarragon in dressings, or in herbed butter. I enjoy it a lot in both.
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