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This french herb is sometime under utilized in our american style cuisine. Here’s couple of recipe to inspire you!

Green Goddess Potato Salad


  • 2 lb. potatoes, 1/2 inch cubes –
  • 1 1/2 tsp. kosher salt, plus more for the water
  • 4 oz. snap peas, trimmed
  • 3 stalks celery, chopped, plus 1/2 cup celery leaves
  • 1/2 c. mayonnaise
  • 1/2 c. fresh parsley, plus chopped parsley for topping
  • 1/4 c. buttermilk 
  • 1/4 c. chopped fresh chives, plus more for topping
  • 2 tbsp. fresh lemon juice (from 1 lemon)
  • 2 tbsp. chopped fresh tarragon
  • 2 anchovy fillets 
  • 2 medium shallots, roughly chopped
  • 1 small ripe avocado
  • Black pepper, to taste


  1. 1Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.
  2. 2Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
  3. 3Meanwhile, make the dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves and 1 teaspoon salt in a blender and blend until smooth.
  4. 4Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper and toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.

How to Freeze Tarragon

  1. Always wash your herbs. Wash in water to remove any debris. …
  2. Strip the leaves.
  3. Prepare. Place 2 TB in each compartment and cover completely with oil or water.
  4. Store. Store your cubes in airtight containers or in baggies with all of the air removed to prolong freezer-life.

Creamy Tarragon Chicken


  • 1 to 2 tablespoons olive oil
  • 4 to 6 small chicken breast fillets
  • 2 shallots or 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 160 ml (2/3 cup) dry white wine
  • 125 ml (1/2 cup) chicken stock
  • 125 ml (1/2 cup) double cream (heavy whipping cream) or soya cream (see Kitchen Notes)
  • 1 tablespoon cornflour (US: cornstarch) mixed with 1 tablespoon water
  • 1 tablespoon fresh tarragon, finely chopped (see Kitchen Notes)
  • parsley, finely chopped
  • sea salt
  • freshly cracked pepper


  1. Heat the oil in a large skillet or saucepan over high heat.
  2. Season the chicken breasts generously with salt and pepper.
  3. Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
  4. Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
  5. Add a bit more oil to the pan as needed.
  6. Add the shallots (or onions) and garlic. Cook for a few minutes until they have softened.
  7. Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly.
  8. Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.
  9. Pour in the chicken stock and cream, together with the fresh tarragon.
  10. Let the sauce simmer gently for a few minutes.
  11. Taste for seasoning and add salt and pepper as needed.
  12. Slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour slurry – use as much as you need until the sauce has thickened slightly.
  13. Return the chicken to the pan and place them in the sauce.
  14. Turn the heat down to low-medium, and place a lid on the saucepan.
  15. Cook gently for 5 to 10 minutes, or until the chicken pieces have cooked through.
  16. Garnish with parsley or more tarragon before serving.

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