My favorite herb! Ask my family, I use it everywhere it doesn’t belong.
For frying eggs, I’ll first flavor butter with tarragon, like you would with sage, then fry my egg.
I use it to flavor focaccia. If dried, I’ll add it straight to the dough. If fresh, I’ll lay a few sprigs on top and let it perfume and flavor as it bakes.
I’ll use it on pizza in place of basil.
I’ll add it when I’m making mayonnaise.
I think tarragon ice cream is way better than basil ice cream.
I’ve added it to mint chutney. Don’t do that.
