Harvesting –

Tarragon is ready when the plant is at least 4″ tall.
Harvest no more than one-third of a plant at a time to allow continued regrowth.
Harvest midmorning, after the sun has dried the leaves but before it gets too hot.
April – November
Cut with scissors or pruners about one-third down the length of a main stem
Or clip off an entire branch.
Clipping a main stem will induce branching at that point, resulting in a bushier plant.
Removing an entire branch will reduce bushiness and encourage more upright growth.

Storing tarragon –

Fresh Storage: Wrap in damp paper towel and place in a ziploc bag in the crisper drawer of the refrigerator for storage up to three weeks.
Long-Term Storage: “Woody” perennial herbs like tarragon can be dried at home to enjoy all year long! First, trim stems from the main plant. Tie 3-5 stems together into a bundle, then hang them to dry in a cool, dark, and well-ventilated place for 2-3 weeks.
Once the herbs are dry and brittle, you can store and enjoy them long-term

Cooking with tarragon –

Tarragon Chicken Salad: Mix cooked and shredded chicken with mayonnaise, chopped tarragon leaves, diced celery, and a squeeze of lemon juice. Serve the flavorful chicken salad on sandwiches, wraps, or atop a bed of greens.
Tarragon Butter: Blend softened butter with minced tarragon leaves, lemon zest, salt, and pepper. Use the tarragon butter to melt over grilled meats, roasted vegetables, or spread it on warm bread for a burst of herby goodness.
Tarragon Vinaigrette: Whisk together minced tarragon, Dijon mustard, white wine vinegar, olive oil, salt, and pepper to create a tangy and aromatic tarragon vinaigrette. Drizzle it over salads, roasted vegetables, or use it as a marinade for grilled fish or poultry.
Flavoring: Use fresh or dried tarragon to add a distinctive, slightly sweet, and anise-like flavor to dishes.
Chicken and Fish: Season chicken and fish dishes with tarragon, either by sprinkling chopped leaves or using whole sprigs during cooking.