40 Recipes to Make with Tarragon

What is tarragon?

Looking to boost your dish’s flavor? Turn to tarragon, an herb with a distinct, licorice-like taste. It’s popular in French cooking, plus as a pair to asparagus. Fresh tarragon is characterized by its long, slender leaves, and don’t worry if you only have a small bunch! A little bit of tarragon goes a long way. In the following slides, learn how to incorporate tarragon into soups, salads, main dishes and much more.

Sheet-Pan Tilapia and Vegetable Medley

Unlike some one-pan dinners that require precooking in a skillet or pot, this one uses just the sheet pan, period. —Judy Batson, Tampa, Florida

Golden Beet and Peach Soup with Tarragon

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

Asparagus and Green Beans with Tarragon Lemon Dip

Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin

Tarragon Tuna Salad

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

Sauteed Tarragon Radishes

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

Pork Chops with Cranberry Pan Sauce

Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. —Stephanie Homme, Baton Rouge, Louisiana

Herbed Cheese Wafers

These bite-sized snacks are rich, buttery and full of flavor. You can serve them alone or with a dip.—Mildred Sherrer, Fort Worth, Texas

Carrot Soup with Orange & Tarragon

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

Lemon Tarragon Butter

Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.—Michelle Clair, Seattle, Washington

Tarragon Asparagus Salad

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

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. —Barbara Pletzke, Herndon, Virginia

Herby Pea Salad

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Sweet Potato Dutch Baby

I love a Dutch baby, so I created a savory version to serve for breakfast or brunch. Top with poached eggs, smoked salmon or sour cream. I also like to serve it with mixed greens tossed in olive oil and lemon juice. — Tom Doyle, Pittsburgh, Pennsylvania

Simple Herbed Scallops

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. —Sarah Befort, Hays, Kansas

Strawberry Tarragon Chicken Salad

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

Tarragon Asparagus

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

Orzo Vegetable Salad

Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada

Chicken with Tarragon Sauce

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

Market Basket Soup

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

Poached Eggs with Tarragon Asparagus

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.

Roasted Beet Salad with Orange Vinaigrette

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

Northwoods Wild Rice Salad

This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota

Green Beans and Radish Salad with Tarragon Pesto

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

Pumpkin Clam Chowder

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

Tarragon Salad Dressing

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.

Blueberry-Dijon Chicken

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado

Bistro Apple Panini

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

Shrimp with Warm German-Style Coleslaw

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

Bistro Chicken Fettuccine

This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. —Devon Delaney, Westport, Connecticut

Red Potato Salad Dijon

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

Marinated Mushrooms & Artichokes

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida

Roasted Tater Rounds with Green Onions & Tarragon

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

Blue Cheese and Blueberry Tossed Salad

In this deliciously different salad, fresh herbs mingle with arugula to create a flavorful bed for ripe blueberries and crunchy almonds. Drizzled with raspberry vinaigrette, it's simply divine! —Diane Davis, Venice, Florida

Dijon Shrimp with Pasta

I combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I’d make it every night. —Gail Cawsey, Geneseo, Illinois

Citrus-Tarragon Asparagus Salad

I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California

Roasted Cabbage & Onions

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

Shrimp & Nectarine Salad

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

Summer Squash & White Bean Soup

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee

Steak & Prosciutto Skewers with Creamy Basil-Tarragon Sauce

These flavorful bites of marinated steak layered with prosciutto can be cooked on the grill or under the broiler, so they're ideal for holiday parties no matter what climate you live in! The thick sauce is lovely and creamy—use it as a dip, or smear it on a plate and set the skewers over the top. —Elizabeth Nutt, Alpharetta, Georgia