Tarragon (was Drying Parsley)
"Andrew Ostrander" wrote in message
...
I find tarragon preserved in vinegar is all I need for the cooking I
do with
it, although I also have some in the freezer. If you want help
tasting the
Bearnaise sauces, I'm available.
The queue starts on the right but you will have to fight off some
children who have been indulged in this respect.
David
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