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Now for the tarragon, a fragile aniseed-flavoured herb that does effectively with something creamy, just like the cheese and cream on this quiche, and even scattered over a poached egg on buttered toast. It is a horrible time to plant it, as it can develop into dormant as quickly because the climate will get colder, solely poking its head out in spring. French or “true” tarragon would not develop from seeds, just like the tasteless Russian tarragon usually bought as tarragon – sniff for aniseed before you purchase. Preserve it in a pot in a sunny spot, as it is simple overwhelmed by weeds. Russian tarragon grows prolifically, even when its flavour is simply “vaguely inexperienced”. True tarragon tends to fade in a single day, most likely eaten by snails, slugs, or lifeless from wilt and even gathered by elves for midnight potions – all I do know is that each tarragon plant I’ve planted has disappeared, usually instantly. Nevertheless it’s been scrumptious whereas it lasted.
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