Too much lemon tarragon
I have a perennial lemon tarragon bush in my herb garden - it's already almost 4 feet tall, and even in Calgary we still have a couple of months of growing season left. Any suggestions for what to do with all this tarragon? (Also, why is the only 'perennial' herb that grows back the one I don't know what to do with?) I can only add so much of it to salads...
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4 Comments:
I would freeze it, that way you have as fresh as you are going to get in the middle on winter when your plant is not growing! I do that with several herbs that I grow.
Lilartist at 1:54PM on 07/10/07
I like to put minced tarragon in plain omelettes, and you could add a little cheese I suppose. I think it also goes well with blue cheese, and other strong, mold ripened cheeses.
Nicholas H at 2:34PM on 07/10/07
It's great in breads and other baked items. I've also seen it made into a pesto like sauce.
kitchenbea at 3:25PM on 07/10/07
Make some tuna salad: canned tuna begs for tarragon and lemon.
cmballa at 11:07AM on 07/19/07