On Sat, 21 Nov 2015 03:43:44 -0800 (PST), Cindy Hamilton
> wrote:

> On Friday, November 20, 2015 at 4:14:43 PM UTC-5, wrote:
> > On Friday, November 20, 2015 at 12:58:14 PM UTC-8, Brooklyn1 wrote:
> > > On Fri, 20 Nov 2015 12:08:24 -0600, "cshenk" > wrote:
> > >
> > > wrote in rec.food.cooking:
> > > >
> > > >> We are planning to go to a holiday potluck in four weeks. One of the
> > > >> dishes we are looking at requires tarragon vinegar. We still have
> > > >> tarragon growing in the garden, though much of it is turning brown.
> > > >>
> > > >> Can we just stick a sprig in a small bottle and pour distilled
> > > >> vinegar on top of it?
> > > >
> > > >It's one of the easier ones and yes you have time. 2-4 weeks.
> > > >
> > > >Take 2 cups loosely packed fresh tarragon leaves and bruise them up a
> > > >bit (can crumble themn into a ball in your hands, classic is with a
> > > >pestle). Now add 2 cups white vinegar (classic version, some use other
> > > >vinegars). Set aside to develop and taste test at 2 weeks. Once it
> > > >hits what you desire, remove the Tarragon and perhaps replace with a
> > > >simple decorative sprig if it will be at the table.
> > > >
> > > >Some herbs take a little longer.
> > > >
> >
> > > I detest tarragon, I don't consider it a culinary herb, crushed poison
> > > ivy smells better. Tarragon mustard is blasphemy and TIAD.
> >
> > Good old Brokelyn. Compass needle still reliably points South.
> > Chicken tarragon is delicious.
> > Edmund Fallot tarragon mustard is heavenly.
>
> I'm not a big fan of tarragon (too licorice-y) but I'm not an
> asshole about it.
>
> On the other hand, I love cilantro. For example, I sometimes use sprigs
> of it in salad, maybe about 25% of the greens.
>
> Cindy Hamilton

I hate licorice and anise, but love fennel seeds and tarragon. To me,
tarragon tastes as much like licorice as fennel seeds do, and don't
find it a legitimate comparison - IMO, they have their own distinct
tastes. Star anise is another one I like. I probably wouldn't want
it as a main flavor, but it blends well with others when used in the
correct proportions. And of course, I love cilantro too.

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sf