Good Idea but I live in Canada. It would take an act of the Canadian
Parliament and the U.S. Congress to get permission to send plant material
across an international border. One could always insert a sprig inside a
fundamental orifice of the human body. Could a sprig survive the shipping
process? You should be able to find a French Tarragon type plant in the U.S.
Mine is a clone. Let me take a picture of it and send it to you. If you know
how to send plant material from Canada to the U.S.A., let me know.

F.J.

"Katra" > wrote in message
...
> I agree that there is no substitute for fresh herbs... :-)
> Thanks for the herbed butter idea! That is great!
>
> Care to sell/trade me a rooted cutting of your tarragon?
> All my herbs are on the west side of the house. It seems to be only
> Tarragon that I'm having a problem with. Everything else is fine!
>
> I'll trade you a Dittany start!
>
> K.
>
>
> In article >,
> "Fudge" > wrote:
>
> > Make A compound butter by mixing room temperature butter with the
finely
> > minced herb of your choice. Salt and/or finely minced garlic could be
added.
> > My taste buds would not be titillated by basil rather I would use fresh
> > thyme, oregano or tarragon. Place the herbed butter in the fridge to get
> > hard. Place your fingers under the skin of a whole roasting chicken and
> > loosen skin over breast. Enter from the vent end. Put chunks of your now
> > hardened compound butter under the chicken's skin. Roast and baste to
> > perfection. I sometimes stuff a handfull of herbs up the chicken's rear
end.
> > I have a clone of a French tarragon plant that has survived many a
frigid
> > Canadian winter. It is planted very close to my house with South
Easterly
> > exposure. Nothing like the taste of fresh herbs especially those grown
on
> > poor soil.
> >
> > Farmer John
> >
> >
> > "Katra" > wrote in message
> > ...
> > > I once saw a technique where you slit the skin of a roasting chicken,
> > > and shove fresh herbs under the skin. It's been ages since I saw that,
> > > but now that my herb garden is over-producing and I have a couple of
> > > small greenhouses that I can use for some of the Annuals during the
> > > winter, I'd like to try it more. I adore Basil and that is one plant
> > > that never survives the winter normally. I hope to winter some over
now
> > > in the greenhouse. I'll just prevent it from blooming. ;-)
> > >
> > > Where is the best place to slit the chicken skin to insert the herbs?
> > > Any technique advice?
> > >
> > > Also, does anyone have any hints on keeping Tarragon alive???
> > > That is one herb that is divine for poultry, and I have a hell of a
time
> > > keeping it alive! :-(
> > >
> > > TIA!
> > >
> > > K.
> > > --
> > > Sprout the MungBean to reply
> > >
> > > "One man's god is another man's devil (and vice versa) as far as
> > > I'm concerned." --Delta Nine
> >
> >
> --
> Sprout the MungBean to reply
>
> "One man's god is another man's devil (and vice versa) as far as
> I'm concerned." --Delta Nine