Like cilantro, tarragon seems to be a love-it-or-hate-it type of herb. We fall into the love it camp. The trick is to use it in moderation so that it doesn't overpower a dish. We recently bought a bunch to add a touch of sweet, anise-y flavor to a peach salad. We didn't use much, so what to do with the leftover springs? Freezing was an option, but then we thought of adding it to iced tea. Just a couple of muddled or torn leaves in a glass were enough to perfume the tea. Tarragon works well with citrus flavors, so the addition of a large squeeze of lemon made the whole thing even more delicious. We liked the idea of tarragon-infused drinks so much that we've rounded up some more refreshing recipes to try:
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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