My herb garden is growing in beautifully… the mint is spreading wider, the basil is growing taller, and my new tarragon is getting established. I just love it all.
We did a wonderful show where we featured a Mint Julep. And we also have the show we affectionately call “Basil’s Last Stand” where Ann made Pesto and then made some delicious recipes you can use it in (here’s one of my favorites, a flavorful pasta bake).
One herb I’m starting to use more of is Tarragon. It’s a bit spicy with an anise-like flavor. According to Mountain Rose Herbs, it’s best used fresh and can be propagated from a cutting (in fact, they recommend taking a cutting before winter and keeping it indoors until the spring thaw). One other great benefit is that in your garden it works as a natural pest-repellent — apparently lots of bad bugs don’t like the smell of it, their loss!
Used fresh it does some wonderful things to food. I’ve used it in two different recipes recently. The first, a VERY simple chicken salad where I combined it’s licorice-like flavor with salty kalamata olives. The second – and a big crowd pleaser – a grilled fish marinade where I blended the Tarragon with other fresh herbs from the garden.
Tarragon Chicken Salad
Ingredients
2 chicken breasts
1 tablespoon dried rosemary
2 tablespoons mayonnaise
1 tablespoon fresh tarragon
4-6 kalamata olives
What To Do
Boil chicken in water that’s been seasoned with salt and the dried rosemary. Dice the chicken and while still warm add enough mayo to bind. Chop up the fresh tarragon and the olives and add to the chicken. Add salt and pepper to taste. This gets better if you let it sit overnight.
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Another new favorite is a fresh herb fish
Fresh Herb Fish
Ingredients
2 garlic cloves
1/2 teaspoon salt
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 tablespoons olive oil
4 tilapia filets
What To Do
In a small bowl, mash together the salt and garlic (if you have a garlic press or mortar and pestle use that but a bowl and backside of a spoon works well too). Chop all the fresh herbs and mix with the garlic then add olive oil. Spread the fresh herb mix over the fish and let them sit until you’re ready to grill (30-minutes or more works best).
Using an indirect cooking method, place fish on the grill for about four minutes a side.
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Get gardening and get cooking. Let us know what you’re doing with your fabulous, fresh herbs this year.
Tom Henkenius
editor, annhollowell.com
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