Cookaholics Bulletin Board

Tarragon butter - divine! I have a couple of plants going this year and so far they look pretty good. I like to chop tarragon, parsley and chives and sprinkle on Fettuccini Alfredo. Not authentic but very tasty.

fitzie

This is very tall, some 5', but has no flavor! I had just been watching it from the deck. Looks like tarragon & that's where it was planted last yr - tastes like nothing.

It does not smell either when you cut it finely? Mine survived 2 winters but it is not tall, more like leggy and trailing. DH put in some with chives??? and it appeared the chives (Chinese and regular) had killed, but it turns out they just hid it. You could see it trailing at the bottom when you moved the chive tops. This year, the chives did not look good, so I cut them back and the tarragon came back first full force. Now they are coexisting with the chives tall and the tarragon trailing over the side (it has reached the lime tree next to it).

I just went out to pick the parsley for my tarragon pesto and it is really puny, so I am not sure I'll have a full cup, so it might be more tarragon and less parsley, will see how that tastes. (the pesto also has garlic and almonds, and is added to browned butter for the sauce).

Russian tarragon perhaps?

Definitely sounds like Russian. If it starts flowering, you'll know it for sure. I have never known French tarragon to get that large - more of a spreader.

I mistakenly bought Russian tarragon one year and it tastes like grass....so unlike the French tarragon I love. I have a little herb garden on my condo balcony and the dang stuff comes back every year without fail (and I'm in MN)! Mine is 3-4' high now in a clay pot. Deb

Kathy,

Salad dressing, too. Vinagrette, green goddess.

Here's a link to a blog that's featuring several recipes using Tarragon. Nothing seems long-term but it sounds like a nice variety of recipes:

http://www.kalynskitchen.com/2012/06/cooking-tips-for-gardeners-cooking-with.html#more

Nance