Comments on: Tarragon Salt

By: Sandy

Sandy — Mon, 23 Oct 2006 12:42:43 +0000

I love tarragon and will try your ideas on flavoring salt. Thanks for sharing!

By: Mila

Mila — Sun, 22 Oct 2006 23:41:08 +0000

I agree with patanj re: tarragon tea. It’s soothing and has a wonderful flavor and aroma.

By: patanj

patanj — Sun, 22 Oct 2006 22:23:01 +0000

Tarragon butter with steamed crabs, delicious! Tarragon tea, the best!

By: rt gonzales

rt gonzales — Sun, 22 Oct 2006 16:12:32 +0000

From now on, i’ll treat our tarragons at the farm with more respect. since they grow everywhere, i get to bring some home for scrambled eggs. with all your letters, now i can do more with this wonderful herb. i have this friend who sells natural roasted sea salt at the salcedo market. Can’t wait to do the tarragon/salt combo. U guys are really great.

By: stef

stef — Sun, 22 Oct 2006 14:54:20 +0000

Tarragon/tarragon salt is awesome on potatoes as well. Also, make sure you’re getting/using french tarragon and not russian tarragon — no comparison. I don’t know if it happens in Mla, but here if you’re an unwitting customer and you happen to encounter an unscrupulous vendor who sells one for the other you could be easily fooled — they look a lot alike. Russian is taller than the French variety, and self-seeds — the French rarely, if ever, does this. (So don’t go buying tarragon seeds hoping to grow your own. The French ones are usually propagated by division.) The bad thing is when the plants are little they’re difficult to tell apart so you don’t know until they’re more mature — the Russian one is much less flavorful and aromatic. The one alternative to French that can be grown in cooler regions is the Winter Tarragon, for any of your readers in those areas.