I can close my eyes and imagine the spicy-lush smell of basil, the prickly-green smell of dill, the clean smell of parsley. But for me, tarragon is one of those herbs like chervil—my parents never cooked with it when I was growing up, and while I can picture it in my head, I can't imagine the smell or know immediately how to cook with it.
But tarragon—brightly sweet-savory and licorice-ish—deserves more credit than it gets. (I had it recently in a green sauce and was so pleasantly surprised.) Scoop up a bundle the next time you see one, and spirit it into these 14 recipes:
How do you use tarragon? In green sauce? Aioli? Sprinkled with vigor into salads? Tell us in the comments.