1/35
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
Nutrition Facts:
1 chicken breast half with 2 tablespoons sauce: 370 calories, 26g fat (14g saturated fat), 137mg cholesterol, 547mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 30g protein.
4/35
Total Time
25 min
Servings
12 servings
From the Recipe Creator:
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 108 calories, 8g fat (5g saturated fat), 20mg cholesterol, 188mg sodium, 8g carbohydrate (4g sugars, 4g fiber), 2g protein.
6/35
Total Time
20 min
Servings
10 servings
From the Recipe Creator:
Tarragon balances the tangy flavor from lemon in the creamy sauce covering vibrant asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
Nutrition Facts:
1 serving: 183 calories, 18g fat (2g saturated fat), 8mg cholesterol, 126mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.
7/35
Total Time
15 min
Servings
16 servings (1/2 cup each)
From the Recipe Creator:
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
Nutrition Facts:
1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable.
8/35
Total Time
1 hour
Servings
6 servings
From the Recipe Creator:
One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
2/3 cup: 159 calories, 4g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 31g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1/2 fat.
9/35
Total Time
10 min
Servings
4 servings
From the Recipe Creator:
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California
Nutrition Facts:
2/3 cup: 151 calories, 7g fat (1g saturated fat), 38mg cholesterol, 373mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat.
10/35
Total Time
40 min
Servings
8 servings (2 quarts)
From the Recipe Creator:
A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas
Nutrition Facts:
1 cup: 117 calories, 3g fat (2g saturated fat), 8mg cholesterol, 823mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 4g protein.
13/35
Total Time
20 min
Servings
4 servings
From the Recipe Creator:
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida
Nutrition Facts:
1 serving: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
17/35
Total Time
30 min
Servings
5 servings
From the Recipe Creator:
After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
1 cup: 378 calories, 26g fat (4g saturated fat), 56mg cholesterol, 285mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 23g protein.
19/35
Total Time
15 min
Servings
8 servings
From the Recipe Creator:
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
1 serving: 76 calories, 4g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
21/35
Total Time
1 hour 5 min
Servings
11 servings (2-3/4 quarts)
From the Recipe Creator:
I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. —Kellie Foglio, Salem, Wisconsin
Nutrition Facts:
1 cup: 110 calories, 2g fat (0 saturated fat), 0 cholesterol, 664mg sodium, 19g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 vegetable.
22/35
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves. —Jennifer Tidwell, Fair Oaks, California
Nutrition Facts:
1 serving: 170 calories, 12g fat (4g saturated fat), 194mg cholesterol, 513mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1 medium-fat meat.
23/35
Total Time
1 hour 15 min
Servings
12 servings
From the Recipe Creator:
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1 cup: 125 calories, 9g fat (2g saturated fat), 12mg cholesterol, 195mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
25/35
Total Time
25 min
Servings
10 servings
From the Recipe Creator:
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:
1 cup: 115 calories, 10g fat (1g saturated fat), 1mg cholesterol, 89mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
26/35
Total Time
1 hour
Servings
10 servings ( 2-1/2 quarts)
From the Recipe Creator:
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island
Nutrition Facts:
1 cup: 289 calories, 20g fat (11g saturated fat), 76mg cholesterol, 661mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 10g protein.
27/35
Total Time
5 min
Servings
3/4 cup
From the Recipe Creator:
Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.
Nutrition Facts:
2 tablespoons: 166 calories, 18g fat (2g saturated fat), 0 cholesterol, 218mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
28/35
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
The blend of seasonings, greens and warm bacon dressing makes this endive salad a sure hit. My guess is that it’ll be a favorite at your next gathering. —Mildred Davis, Hagerstown, Maryland
Nutrition Facts:
1 cup: 122 calories, 7g fat (2g saturated fat), 6mg cholesterol, 562mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
29/35
Total Time
25 min
Servings
6 servings
From the Recipe Creator:
My family loves panini press recipes. The bacon, apple and tarragon in this recipe go together so well. If you don’t have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches.—Noelle Myers, Grand Forks, North Dakota
Nutrition Facts:
1 panini: 512 calories, 25g fat (12g saturated fat), 62mg cholesterol, 1235mg sodium, 50g carbohydrate (13g sugars, 2g fiber), 22g protein.
30/35
Total Time
35 min
Servings
4 servings
From the Recipe Creator:
This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. —Devon Delaney, Westport, Connecticut
Nutrition Facts:
1-1/2 cups: 561 calories, 22g fat (6g saturated fat), 116mg cholesterol, 942mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 42g protein.
31/35
Total Time
40 min
Servings
12 servings (3/4 cup each)
From the Recipe Creator:
My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey
Nutrition Facts:
3/4 cup: 139 calories, 4g fat (1g saturated fat), 0 cholesterol, 557mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
32/35
Total Time
35 min
Servings
8 servings
From the Recipe Creator:
I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. —Ally Phillips, Murrells Inlet, South Carolina
Nutrition Facts:
3/4 cup: 185 calories, 1g fat (0 saturated fat), 0 cholesterol, 497mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 5g protein.
33/35
Total Time
40 min
Servings
6 servings
From the Recipe Creator:
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
3/4 cup: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.
34/35
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
1 serving: 472 calories, 20g fat (5g saturated fat), 156mg cholesterol, 546mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 28g protein.
35/35
Total Time
30 min
Servings
4 servings
From the Recipe Creator:
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Nutrition Facts:
1 serving: 252 calories, 7g fat (1g saturated fat), 138mg cholesterol, 448mg sodium, 27g carbohydrate (14g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch, 1/2 fruit.
Tarragon Recipes FAQ
What dishes pair well with tarragon?
Tarragon pairs well with creamy chicken and egg dishes, like deviled eggs, along with mild white fish and tender spring vegetables. Its lightly sweet flavor lifts the grassy, earthy taste of asparagus and fresh peas and softens the sharpness in vinaigrettes. Try it in compound butters for grilled meats, folded into soft scrambled eggs or tossed with strawberries and citrus for a simple, slightly savory fruit salad.
Can I use dried tarragon instead of fresh?
Yes, you can substitute dried tarragon for fresh, though the flavor will be slightly different. Several recipes in this collection have suggested amounts for dried or fresh tarragon, in case you can’t find the fresh herb. Dried herbs are more concentrated, so follow the basic fresh-to-dried herb conversion and use one-third the amount as you would of fresh tarragon. So, for every three teaspoons of fresh tarragon, use one teaspoon of dried.
What are some traditional recipes featuring tarragon?
Tarragon is used in many classic French recipes, like tarragon chicken and bearnaise sauce. In these dishes, tarragon combines with butter, wine or vinegar to create rich yet balanced sauces. It’s also a key ingredient in fines herbes, a traditional French herb blend that also includes parsley, chervil and chives. Beyond French cuisine, you’ll find tarragon in Eastern European dishes like Georgian tarragon soda (Tarkhun) or Russian pickled vegetables.