What to do with a huge bunch of tarragon?

Pork with tarragon, orange and honey. Tarragon chicken salad. It's a beautiful herb and I'd freeze some for later!

I would make a tarragon butter and freeze. If you soften the butter, add the tarragon and then roll into a log, you can freeze and cut off portions as needed. It is delicious on grilled seafood, pasta, baked potatoes etc.

Infuse some vinegar with the tarragon. Just bring your vinegar up to temp, toss in the tarragon, cover the pot and pull it from the heat then allow it to steep until it is at room temperature. Strain the vinegar and your all set.

Make tarragon roast chicken, or braised chicken with taragon:

Tarragon Roast chicken
Preheat oven to 425 degrees. To serve 8, use two chickens, about 4 pounds each. Put the chickens on a roasting rack, stuff the cavity of each chicken with 1/2 medium onion, cut in chunks, two quarters of a lemon, a a couple sprigs of fresh tarragon. Rub a tablespoon of butter all over the skin of the chickens and season with salt and pepper. Roast for 15 minutes, then lower the oven temp to 375 degrees and continue roasting until the juices run clear when pricked in the thickest part of the thigh, about one hour and 15 minutes longer. Let the chicken stand for at least 15 minutes, then carve and serve.

Poulet a l'estragon:
Melt 1 tablespoon butter in a large skillet , add 2 chicken breast halves and two whole chicken legs, skin side down and season with salt and pepper. Cook over moderate heat until lightly browned, about 10 minutes, turn the chicken and pour off all but 2 tbsp of the fat. Add 1/2 cup of dry but fruity white wine, 1/2 cup chicken stock, 1 small onion, halved, and a bouquet garni made with 2 bay leaves, 2 thyme sprigs and 2 parsley sprigs tied in a bundle. Cover and simmer over low heat, turning a few times, until the breasts are barely done, about 20 minutes. Transfer the breasts to a plate, cover loosely with foil, and continue to simmer the legs, covered, about 10 minutes longer, until just cooked through. Transfer the legs to the plate and make the sauce: Discard the onion and bouquet garni and boil the cooking liquid until reduced to 3/4 cup. Meanwhile, blend a tablespoon of softened butter with a tablespoon of flour and whisk this paste into the reduced cooking liquid until smooth, and bring to a simmer. Add 1 cup heavy cream and simmer over low heat for 6 minutes, whisking from time to time. Stir in 1 tablespoon minced tarragon, return the chicken to the pan and turn to coat with the sauce. Cover and simmer until heated through, turning a few times, about 5 minutes. Season with S&P, transfer to a platter, pour the sauce over the chicken and serve at once.

Finally, here's a link to Nigella Lawson's Tarragon Chicken, which uses 3/4 cup of tarragon and calls for marinating it overnight before roasting. Delicious!:

http://events.nytimes.com/recipes/622...

Add chopped tarragon to green salads -- a lovely effect. Great with eggs and fish too.

It's hard to use up a LOT of tarragon, though. The vinegar infusion is about the best idea for using a bunch of it. I wonder how it would do stuffed inside the cavity of a roasted chicken?

Pink grapefruit granita is an excellent way to use up some of your tarragon!! Delicious and easy.....can post or you can find with a search if you go back far enough....

Green Goddess dressing. You can add a lot more tarragon than is normally called for, and it only gets better.

Thanks everyone!! I ended up using some in salad, and some with chicken, and the rest went in compound butter. It was all fantastic!

Trader Joes used to sell a pasta salad with angel hair, dark meat chicken, chopped artichoke hearts and a ton of tarragon. The dressing was just slightly creamy. The combination was so fragrant and good. I just started growing tarragon and can't wait to try and recreate this. I have not tried in the past because there is never any at my farmers market, and the stuff in the grocery store always looks tired.

Tarragon goes very well with salmon. We do a pan-fried salmon with tarragon mushroom cream sauce that is very nice. A lighter version without cream is still really good.

Perhaps you could food process it with a small amount of olive oil (as in a pesto) and freeze it, then use it later in salad dressing?

I'm for chicken stuffed with a bunch of tarragon plain and simple. A little salt, a little pepper,some olive oil. Bake at 350 degrees for an hour (3 pound bird). Elegant and so good.

Here is a great Green Goddess recipe:

http://www.seriouseats.com/recipes/20...

And this calls for Marjoram, but it works beautifully with Tarragon as well (this is so easy and just terrific):

http://www.epicurious.com/recipes/foo...

Did you maybe also get sugar snap peas?

Pickled Sugar Snap Peas

1-1/4 cups white distilled vinegar
1 Tablespoon kosher or pickling salt
1/4 teaspoon Pickle Crisp (optional)
1 Tablespoon sugar
1-1/4 cups cold water
1 pound sugar snap peas, stems trimmed and strings removed from both sides
4 sprigs fresh tarragon
4 garlic cloves, sliced
1/2 tsp. dried red pepper flakes

In a nonreactive saucepan, heat the vinegar with the salt, Pickle Crisp, and sugar until they are dissolved. Remove from the heat, and add the cold water, which starts the cooling process faster.

When the vinegar mixture is cool, pack the sugar snaps, tarragon, garlic, and pepper flakes into a quart jar (or two pints) and pour the brine over them. Cover with a non-reactive cap.

Refrigerate for two weeks before eating.