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Tarragon (was Drying Parsley)
"Andrew Ostrander" wrote in message ... I think you are off-base on tarragon. Dried tarragon has little flavour but freezing it works, and so does making tarragon vinegar. As for your remark about cultivars of tarragon, I understand that French tarragon doesn't set seed, so all the tarragon plants in the world are clones, and therefore the same strain. (Russian tarragon is a different herb, inferior in for cuisinary use.) Perhaps our differences are a case of international variation in material available and conditions. I have found store-bought dried tarragon to be very flavoursome most of the time and I cook with it quite a bit. I suspect the stuff that wasn't good was old stock or was not stored properly, perhaps that has been your problem. I wonder about the provenence of the "French" tarragon around the world, it would be interesting to see if the material in various countries could be traced back to some one ancestral source or if the non-seeding variety has arisen more than once in history. I don't know how you do such a study short of DNA analysis. I have found considerable variation in the flavour of fresh tarragon. Was this because of different cultivars of French tarragon or was it due to confusion of French and Russian varieties (some nurseries don't seem to know that there are two sorts and I cannot tell the difference by sight) or variations in growing conditions and seasonal effects? I don't know. Now that I have more time and space for gardening perhaps I will conduct a grand tarragon study - win, lose or draw it would be fun (yum!). David |
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