I've always thought any kind of tarragon tasted like licorice. Had you prepared or been served this recipe before?

No but the mexican tarragon also smells like licorice and the tarragon I just bought doesn't. I guess I should eat a leaf off the new plant to see what it tastes like.

I didn't think you could get any thing but Mexican tarragon around here, are you sure you bought the French?

I've seen French tarragon several places in PSL/Stuart, katkin, although not recently. Publix has potted plants from time to time and rorabeck's on Indian Street has had it other years.

I've bought a Mexican/Spanish tarragon plant at Publixs for the past two years. It's the only tarragon that will survive in this climate. The French tarragon can't take our heat and humidity and the Russian stuff isn't good for anything but bees and butterflys.
I use the Sp tarragon where ever tarragon is called for and find the flavor similar enough.
Last year's plant held it's own in a pot through out the winter. Not so the basils or stevia although the stevia did come back. cora

Yes, I should have clarified that I've seen both kinds at Publix, often at the same time.

Kara, to answer your question, yes, the different basils have a different taste and so do the other herbs. Lime thyme tastes more lime like and cinnamon basil tastes of cinnamon. The Italian or sweet basil is the common one and used the most. The Thai basil is a little spicier, but not really hot. I was told years ago that the French tarragon couldn't take our humidity, so I didn't think you could even find it here. The Mexican one has a similar flavor and I love the flowers.

From UF:

"This explains the taste differences and shows why the scientific name
plays an important role; Artemesia vs Tagetes.

True French tarragon (Artemisia dracunculus
var. sativa) is the undisputed tarragon of
choice.

Russian Tarragon (Artemisia dracunculus
subsp. Dracunculoides) is not considered to
have the good qualities of French Tarragon.

Mexican
tarragon (Tagetes lucida) is a tough
marigold relative with a similar flavor, and a lot
better performance under heat and humidity.
You won't fool Emeril, but you'll have a
substitute for yankee tarragon. "

The link is very interesting!

Here is a link that might be useful: Warm Climate Production Guidelines for Herbs

Thank you for all the great info! Maybe I'll try the recipe again with only a fraction of the tarragon it calls for since it really overpowered the rest of the ingredients last time. I love the way my mexican tarragon looks and smells but I'm not sure that I'm a big fan of it's taste. Oh well, that's just how it works sometimes when trying a new recipe.

I'll have to go add some regular basil to the garden now to go with the other varieties I already have. Not a problem since I really like the way the herbs look mixed in with the ornamentals and they smell great when brushed against!

I think they taste very similar (I used to grow the French kind when I lived in Seattle), but the mexican is stronger. I've been growing it for about 4 years now, and substituting it into recipes that call for French tarragon. But I use less, and I use only the tips of sprigs since the older leaves get tough.

Sun worshiper, you are so right about using the tips of the leaves, I forgot to mention that. That is the case with most of the herbs, including the flavored mints. I have several of those and the older leaves get tough.

Hi:

How come no one ever mentions bay (Laurus nobilis)? I have a bay leaf plant that I've had in the ground for over 20 years and it has taken all kinds of abuse. It won't win any prizes for beauty (because I mean ABUSE) but I've cooked stews and roasts with it and it is excellent. Low maintenance, slow growing, tough as nails.
Julie in WPB

I have a bay laurel - about three feet tall. It's not in the ground yet, but I certainly use those leaves in stews, etc.
I need to ask: will it survive in-ground in southern most zone 8B? I'm keeping it and some crepe myrtle cuttings in pots until the move to the farm which is in Northern Baker county. cora

Hi Cora:

I think the bayleaf will survive if you protect it while it's young. Once it gets older/bigger is should be fine. Mine suckers like crazy. Good luck with it!

Julie

I've had my bay tree in a big pot for years and it seems happy, though sometimes it gets black soot mold and needs to be washed off.

I'd love to see a picture of your bay tree Julie. I've been trying to figure out how to grow them here. As a species they are notoriously hard to grow when seedlings, and much easier after they attain 3-4'.

When I lived in Seattle, I started one that grew in a pot into a 6+' tree. For whoever wanted to know about cold tolerance, there in Seattle (which I think is zone 7B) they grow into 50' in ground trees. They didn't need cold protection there after they reach about 5'.

When I moved here I started a new one in a pot. It has done abysmally. Puts out a flush of new growth, only to have it attacked horribly by insects & fungus to the point that it causes limb dieback. In the northwest, they happily grow in the shade. Figured it would be the same here. But on another forum user's advice I have moved mine into full sun. It does seem to be helping. A new flush of growth has been out now for 3-4 weeks and is still looking good. Fingers crossed that it will continue to be healthy getting full sun=)