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:
• Tarragon Cooler with cucumber, lime, and chamomile tea, from Imbibe
• Tarragon Lemonade, from Food & Wine
• Tarragon-Spiked Lady Grey Iced Tea, from Gourmet
• Lemony Fresh Herb Coolers with tarragon, basil, cilantro, and mint, from Food & Wine
Are you a fan of tarragon? Have you used it in drinks?
(Image: Emily Ho)