Tarragon!

The tarragon aioli that goes with these fish sticks is delicious:

http://food52.com/recipes/12012_lime_and_tarragon_aioli_with_pankocrusted_fish_sticks

Yeah to all the above, but it seems to me we're forgetting the most important one of all: bearnaise sauce!

Crumbled feta mixed with chopped tarragon, cumin seeds and finely chopped walnuts. Refrigerated overnight and served on crackers or bread.

How about green goddess dressing!

Roast chicken of course. But it's also an herb that is friendly to scallops, veal and even brussels sprouts.

It also pairs surprisingly well with blueberries so consider incorporating it into a cobbler, pie, or muffins.

Ice cream!

(It's important to ensure that the tarragon is a true liquorice-y flavour instead of grassy, as many can be.)

Excellent in a light olive oil, mustard, and lemon vinaigrette for lightly boiled green beans. Something about the sweetness of the tarragon really compliments green beans

Tarragon chicken salad or compund butter

There are so many ways to use this herb. Its great in dressings. its a key flavor in a chicken wild rice soup recipe of mine, and also fabulous tossed in with veggies sauted in butter. Occasionally, I'll toss some whole tarragon leaves along with an assortment of micro greens as a garnish or small side salad. Its also a key flavor in a couple of my sausage recipes. I can probably think of at least 20 more, but I'll leave it at that.