by Brenda Hyde

Tarragon makes a nice seasoning for poultry, seafood, sauces, vegetables, mushroom dishes, and salads. Dried is often used in recipes, since many of us have trouble growing French Tarragon in a cold climate. Remember, it is a strong herb, so use it sparingly. Follow the link after the recipes for growing instructions and more tips.

Tarragon Butter:

• 1/2 cup butter
• 1 small clove garlic, minced
• 1 tsp. lemon juice
• 1/2 tsp. grated lemon rind
• 1 tsp. dry tarragon

In a sauce pan over medium heat, melt the butter and stir in the garlic, lemon juice and lemon rind, mixing well. Add in the tarragon and allow flavors to blend overnight. Use on fish or other seafood.

Herb Mustard

Ingredients:

• 2 cups prepared hearty mustard
• 1 tsp. dried oregano, crumbled
• 1 tsp. dried basil, crumbled
• 1 tbsp. dried tarragon, crumbled
• 1/4 cup herb or white wine vinegar

Pour mustard into large mixing bowl. Add the herbs and mix.

Gradually stir in vinegar. Place in a covered jar and refrigerate for a couple days for flavors to blend. Makes 2 cups.

Roasted Vegetables with Herbs

Ingredients:

• 1 broccoli bunch, cut into 1-inch pieces
• 1 small head cauliflower cut into 1 inch pieces
• 1 pound baby carrots
• 1/3 cup butter, melted (or olive oil)
• salt and pepper
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon
• 2 cloves garlic, minced
• 1 large sweet onion, thinly sliced

Preheat oven to 400 degrees F. Arrange the vegetables in an ungreased rectangular baking dish (13x9x2inches). Drizzle with butter over the vegetables and sprinkle with salt, pepper, basil and tarragon. Bake about 30 minutes. Makes 12 Servings

Tarragon Stuffing

Ingredients:

• 2 cups minced sweet onion
• 1 1/2 cups butter
• 10 cups fresh bread crumbs
• 1 tablespoon dried tarragon
• 1/2 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 cups chicken or turkey broth

Melt the butter with the onion. Combine the with the bread crumbs, tarragon, parsley, salt and ground pepper. Add the broth until it's as moist as you wish. Pack stuffing into a turkey or chicken cavity.

Remove stuffing promptly once bird is cooked according to the directions. Or bake the stuffing in a large casserole dish at 350 degrees F for 1 hour and 20 minutes.

Herbed Chicken Breasts

Ingredients:

• 4 boneless, skinless, chicken breast halves
• 2 teaspoons olive oil
• 6 tablespoons white wine or herb vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons crushed dried tarragon
• 2 teaspoons crushed dried basil
• 1/2 teaspoon hot red pepper flakes

Preheat to 350 degrees F. Pat the chicken dry, and place between a double thickness of waxed paper. Pound until it's about 1/4 inch in thickness. Brush each chicken breast with olive oil. Place into a shallow baking pan in a single layer. In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes. Pour this mixture over the chicken. Turn several times to coat, cover and bake until the chicken is no longer pink, 25 to 30 minutes.

Growing and Using Tarragon
By Brenda Hyde

Tarragon is not hardy--it will last perhaps during a light freeze, if it's sheltered against a wall in a full sun location with good drainage. Try mulching it and it may survive. Otherwise bring it inside if possible, take cuttings or place it in a cold frame. Divide the plant every 3-4 years or the flavor will suffer some. Plus, you'll end up with more plants to keep and give to friends! It's one of the plants that requires cold to go dormant, but can't stand a heavy freeze. Leave the pot outside, but bring it in before a hard freeze. So, in ideal conditions tarragon needs a warm summer, a mild winter and good soil that isn't too wet or dry. Also, don't allow it to flower. If you see buds forming, snip them off. Allowing them to grow will diminish the flavor.

A substitute for French or Russian tarragon is the Mexican tarragon (Tagetes lucida), a member of the marigold family. It's much the same type of flavor with a slight cinnamon overtone. Some people actually prefer this plant to actual tarragon. It needs well-drained soil and full sun. It can take hotter summers than the French variety, and can be brought in quite easily in cold climates. It can also be started from seed.

To dry tarragon, hang the branches in a dark warm place (such as an attic, or in a paper bag). When dry place the leaves into a jar and store away from heat and light. The dried does not really taste the same as fresh, but will make due when you can't have fresh. You can also freeze the leaves in small freezer bags to use throughout the winter. Tarragon makes a nice vinegar. Simply cover a handful of the leaves in a quart jar with your choice of vinegar and allow it to stand for a month. At this point remove the leaves, and the vinegar is ready to use.

French tarragon is one of the essential ingredients in Herbes de Provence, bouquet garni and fines herbes as well as sauce Béarnaise. It's an important and often used herb in French cooking. Tarragon goes well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most vegetables. It's flavor is unique and strong-so use it sparingly. It also goes well with lemons and oranges for a unique taste. It can be used in cream sauces, butters, soups, sour cream, and yogurt. The first two recipes are two versions of a tarragon mayonnaise that can be used in pasta salads, sandwiches, or anywhere you might need more than a plain mayonnaise!

Tarragon Mayonnaise #1

Ingredients:
1/4 cup mayonnaise, light or regular
2 green onions, sliced thinly
1 tablespoon lemon juice
2 teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

In a small bowl combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarragon. Cover and chill.

Tarragon Mayonnaise #2

Ingredients:
1 cup mayonnaise
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
2 teaspoons Dijon-style mustard
2 teaspoon prepared horseradish
Salt and pepper to taste
1 tablespoon small capers, drained and rinsed (optional)

In a medium bowl, combine mayonnaise, yogurt, onions, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper; mix until well blended. Cover and store in refrigerator until ready to use.

Tarragon Chicken Salad

Ingredients
1 1/4 pounds boneless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
1/2 cup raisins
1/2 cup plain nonfat or light yogurt
1/4 cup reduced-fat or regular mayonnaise
2 tablespoons finely sliced green onion
2 tablespoons minced fresh tarragon or 1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/8 teaspoon ground pepper

Cut chicken into 1/2-inch cubes. Combine the chicken, celery, grapes and raisins in a large bowl. Combine the yogurt, mayonnaise, green onions, tarragon, salt and pepper in small bowl. Mix gently with the chicken mixture. Serve on buns, croissants or bagels. You can also serve on lettuce leaves as a salad.

Tarragon Oil

Ingredients:
1 cup fresh tarragon leaves
3/4 cup olive oil
salt

Rinse the tarragon under cold water. Pat it with paper towels and transfer to a blender or food processor. Add 3/4 cup of the olive oil and a pinch of salt and blend until smooth. Drizzle over cooked vegetables such as asparagus, endive or other green vegetables.

Tarragon Baked Cornish Hens

2 (1 1/2 lb.) Cornish hens, split lengthwise
1/4 cup of white wine or water
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoons minced garlic
2 teaspoons dried tarragon leaves
1 1/4 teaspoon each salt and pepper

Combine wine, lemon juice, oil, garlic, tarragon leaves, salt and pepper. Marinate the hens with the this, refrigerate covered for 1 hour. Bake at 350 degrees for 30 minutes uncovered. Baste with the pan juices and continue to bake for an additional 30 minutes. Serve with a vegetables, rolls and salad for an elegant meal.

Tarragon Shrimp

Ingredients:
1/4 cup olive oil
1 tablespoon herb vinegar
1 tablespoon Dijon mustard
1 tablespoon green onions, sliced thinly-top and bottom removed
1 teaspoon fresh lemon juice
pinch of salt and ground pepper
1 pound medium sized cooked shrimp
2 tablespoon fresh tarragon, chopped

In a large mixing bowl, combine olive oil, vinegar, mustard, green onions, lemon juice, salt, and pepper. Mix well. Add the shrimp and tarragon, mix well. Cover and chill in refrigerator for 1 hour. Place the shrimp over a bed of chilled greens. Serves 4 for an appetizer.

From Brenda Hyde, owner of Old Fashioned Living.com. Visit her for more tips, recipes and crafts. Sign up for her free newsletters here: http://www.oldfashionedliving.com/news.html