tarragon

Hard to figure out how to use a giant bunch of fresh tarragon or mint without getting sick of it.

Chakapuli (Lamb & Tarragon stew) or Bazha (walnut sauce) with the way they make chicken… excellent.

Thyme rosemary and tarragon are heavily used in French cooking because they grow like weeds there, particularly in the south.

Not for fresh spices though, maybe the poster was thinking of fresh tarragon, which is typically sold for around $2.50 for far more tarragon than you need for a single portion of anything.

I've also suffered from GI issues that improved substantially with anti-fungal focused supplements (e.g., French Tarragon leaf).

You only need a sprig or two of tarragon, though.

I've made demi-glace that I've used for mushroom sauce, bordelaise (red wine), tarragon poultry sauce, porto and cherry sauce, etc...

A rasher or two of bacon, a quarter cup of creme-fraiche, a sprig of tarragon, and a single pie-sized circle of pastry should easily be doable for £5.

I've occasionally tried tarragon as a substitute for Thai Basil.

Let its dots be cheese and olive, and its vowels mint and tarragon, Now take boiled eggs, and with their dirhams [egg white] and dinars [egg yolk] the wasṭ adorn.

I find tarragon to be reminiscent of anise as well.

They are our go-to for large quantities of fresh mint/parsley/cilantro/tarragon, fresh fenugreek, fresh fava beans in the pod, cardamom, yellow split peas, and more.

The tarragon drink mentioned in the article is widely available in Russia, and even in “exclaves” such as Russian grocery stores in Toronto (Yummy Market).

The dish mentioned in the article, "poached red cabbage and a smoked garlic creme with a vinaigrette of lemon balm, tarragon and absinthe", sounds awesome.