Tarragon

The French love for tarragon is legendary. What they don't tell you is that the herb is not only really easy to grow but absurdly easy to store in the modern setting.


Wrap the roots in moist paper, and they will last for a very long time in your modern pathetic refrigerator.

Tarragon Butter Sauce

1/2 stick unsalted butter (yeah! only unsalted will do)
1/4 cup tarragon leaves

black pepper

Recipe

Warm the butter at a gentle heat. Do not let it burn.

Add the tarragon leaves and the black pepper. Let them cook for a while.

Fish them out, and throw them away.

Add the pasta (pasta water must be heavily salted) to the sauce; toss and serve.