Now for the tarragon, a fragile aniseed-flavoured herb that does nicely with something creamy, just like the cheese and cream on this quiche, and even scattered over a poached egg on buttered toast. This can be a horrible time to plant it, as it’ll develop into dormant as quickly because the climate will get colder, solely poking its head out in spring. French or “true” tarragon does not develop from seeds, just like the tasteless Russian tarragon usually offered as tarragon – sniff for aniseed before you purchase. Maintain it in a pot in a sunny spot, as it is easy overwhelmed by weeds. Russian tarragon grows prolifically, even when its flavour is simply “vaguely inexperienced”. True tarragon tends to fade in a single day, in all probability eaten by snails, slugs, or useless 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 all of a sudden. But it surely’s been scrumptious whereas it lasted.
