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.

By: vicky

vicky — Sun, 22 Oct 2006 03:14:35 +0000

i get so frustrated visiting your blog esp with the kuhol and palabok pictures grrrr…if i win the lotto will get on the next plane over there to eat those food. mababaw lang kaligayahan ko.

By: Veron

Veron — Sun, 22 Oct 2006 02:11:42 +0000

I agree, tarragon is a wonderful herb. It is also great in a balsamic vinaigrette.

By: corrine

corrine — Sun, 22 Oct 2006 00:09:57 +0000

try throwing in some tarragon leaves in your chicken adobo cooked in olive oil! I’ve always used dill in chicken sandwich or salad and I didn’t know it tastes good with tarragon. Will try one of these days. I tried using tarragon- infused olive oil in my popcorn but I didn’t like it much.

By: Maria Clara

Maria Clara — Sat, 21 Oct 2006 23:50:43 +0000

Tarragon is great with chicken. If you happen to make chicken sandwich throw a couple of leaves of tarragon either chopped or just picked, Iâ€™m telling you it is amazing. Tarragon butter is also fantastic with bread and grilled chicken. The same procedure as your tarragon salt except it is butter. Nice presentation!

By: F1foodie

F1foodie — Sat, 21 Oct 2006 17:18:17 +0000

In Batangas, by the foothills of Tali, is a salt maker. From the main road above, you can see the fields of salt drying in the sun. Closest thing to the fleur de sel makers of France, I thought. My mom would bring this salt to my sisters and I when she visits and it would be rationed like gold hahhah. The salt would be perfectly formed crystals with just a dot of the sea still inside when you crunch on it, yummy! Never to cook with, only as a finishing touch or to dip home grown tomatoes in…mmmm. BTW, tarragon is also excellent with eggs: scrambled, salad or quiche.