In this weird weather year in N. Cal, we have almost no fruit (except buckets of figs), just a few tomatoes and the green beans haven't even started yet. BUT the herbs are huge and lush, especially the lemon balm and tarragon. I don't cook with tarragon much, occasionally in vinaigrette for spinach, but Friday night stuffed a chicken with a big bunch plus garlic and lemon. I would normally have used thyme or sage or rosemary for that. The tarragon perfumed the meat beautifully and the juices made a delectable sauce. I was amazed and want to use more of it. How do you use tarragon?