RECIPE: Macerated Strawberries in Tarragon and Honey

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Summer means easy and fresh. I love also just throwing on my Crocs, grabbing my kitchen shears and running out the back door to roam around my garden to see what I can snip up to bring in for cooking. All the recent rain has made my yard verdant and prolific. Some morning walks I feel like Mother Nature herself. All I need is a flowing toga-Grecian dress thing and some flowers in my hair.

But enough about my fantasies....

Let's talk tarragon.

Tarragon has grown to be this wild, hairy beast of a thing in my vegetable garden. My husband loves it. He loves that tangy anise flavor, and tries putting it in anything. Sometimes it works, sometimes not. But hey, if he's cooking, I 'm not complaining much- know what I mean?

But this Father's Day was his day, and my turn to cook. I made an amazing breakfast of Eggs Benedict Florentine, and wanted a small fruit side for something easy and fresh. And considering it was his day, I thought I would use his favorite herb, too.

Tarragon's nice anise flavor goes really well some surprising things, like the bitterness of blueberries, and the creaminess of chocolate. It is a delicate addition to strawberries, too. They are pretty magical together. Taste for yourself.

Macerated Strawberries in Tarragon and Honey

1 qt. fresh strawberries, rinsed, hulled and sliced
1 Tbsp. cold water
1 tsp. vanilla extract
1 Tbsp. chopped fresh tarragon leaves
1 Tbsp. floral honey
dash of salt

Mix all ingredients in a medium bowl and let sit for 30 minutes, stirring occasionally. Serve with yogurt or vanilla ice cream.


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