Fresh tarragon sightings?

Now that Carrot Top has closed, I need a new source for fresh herbs.

My garden tarragon seems to have been eaten by the lemon balm (anybody got any good ideas for using that up?), and we want to make cornichons. While I'll settle for somewhere that stocks fresh tarragon reliably in those little plastic boxes, ideally I'd like to buy it in a larger and less expensive format.

I'm looking for a brick-and-mortar store, preferably in the north or northwest 'burbs, but the North Side of the city will do.

Stanley's generally stocks it at a better price than the little boxes.

BTW, lemon balm used much as you would fresh parsley to season a ragout of vegetables is very good, however you must season shortly before eating (don't cook in advance and refrigerate) and only season as much as you will eat at one sitting--it develops an off flavor if kept too long and/or refrigerated. You cannot, however, possibly use up your lemon balm in this manner if it has seriously escaped--not because it isn't tasty, simply because you can't eat enough vegetables to absorb it. My one consolation with lemon balm is that it smells good while you're pulling it out ruthlessly.

The New York Times food section had a recipe for lemon balm panna cotta that sounded pretty good. It ran on Jule 28, 2006. It's still on the website if you have Times Select (or PM me). I stopped watering mine at the end of May because it was taking over everything. It's still going strong...

Hi,

Feel the stem of your lemon balm it is very likely square. Further confirmation it is a member of the notorious mint family who will gobble plant real estate like there is no tomorrow. I got some years ago before I knew better. It was the gift that kept on giving and I finally took roundup to it.

I am looking for sources of fresh savory. I should have planted some, but I didn't.

Regards,

Cathy2 wrote:It was the gift that kept on giving and I finally took roundup to it.

My lemon balm *was* a gift from a good friend when we moved into our palce this spring and started our garden. That and two types of hyssop. Hearty plants, those... (and, of course, lovely).

Cathy2 wrote:Feel the stem of your lemon balm it is very likely square. Further confirmation it is a member of the notorious mint family who will gobble plant real estate like there is no tomorrow.

I've never had mint as vigorous as lemon balm. I wish I did. There are lots more things you can do with mint.

Lemon balm makes a nice herb tea, nice by itself or maybe with fresh mint or even black or green tea?

A quick google for 'lemon balm liqueur' yielded some interesting data points, including that Melissa officinalis is indeed part of the mint family and that it can be substituted for lemon grass in some recipes.

Giovanna

Lemon balm substitutes adequately for lemongrass. It can be a pleasant vegetable seasoning. It can also be nice in fruit or green salads, in small quantities, and I've even used it in baked goods. It's an OK additive to teas and liqueurs, but I don't care for plain lemongrass concoctions because they tend to have too much of that furniture polish quality. I did make an interesting lemon balm sorbet once.

I have grown it and other herbs for years. The trouble is, all of the good culinary uses for lemon balm call for sparing amounts, and I always have massive amounts. Although it is a mint relative, in my garden, it's much more vigorous than the mints I've grown. Most mints like cooler, damper conditions; melissa spreads rapidly in full sun.

I'm always willing to try new uses for herbs, but so far the best use for lemon balm, in my experience, is as potpourri.

Anyone have any more ideas for finding tarragon?

LAZ wrote:Anyone have any more ideas for finding tarragon?

Morse Avenue market often has fresh Tarragon, Sage, Rosemary, Oregano, Thyme and Basil. The only problem is the herbs come wrapped on those styrofoam trays, and the quantities are usually more than you will use before they dry out. Still, for half the price, you get twice as much as is in those blister packs from the supermarkets. They don't always have all varieties available all the time, so I would call first.

Morse Fruit & Meat Market
1430 W Morse Ave
Chicago, IL 60626
(773) 973-3765