tag:blogger.com,1999:blog-8638187488800760223.post8758914758491330699..comments2024-02-08T09:33:11.900+01:00Comments on All I am - a redhead: Sampling Parfum d'EmpireIneshttp://www.blogger.com/profile/12119611878721554991noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8638187488800760223.post-78112965162680585762009-05-15T16:23:00.000+02:002009-05-15T16:23:00.000+02:00Some googling for estragon and I did find the Croa...Some googling for estragon and I did find the Croatian word for it - tarkanj (honestly, I've never heard that before). all the sites list how great it is with certain foods and now from your experience to be used with fish - I will definitely try it (I just first need to locate it in Zagreb). :)Ineshttps://www.blogger.com/profile/12119611878721554991noreply@blogger.comtag:blogger.com,1999:blog-8638187488800760223.post-28268300104455742062009-05-15T15:38:00.000+02:002009-05-15T15:38:00.000+02:00I need to explore this line better, only it is so ...I need to explore this line better, only it is so hard over here. Actually I lie, there is a spa in my city that sells the whole line, but I hate the 'hovering' type of attention you get at small spa institutes. I like to explore in peace, you know what I mean for sure! <br /><br />Tarragon is magic in fish dishes or sauces that accompany fish dishes! It has a herbal and yet almost balsamic sweet fragrance and a prominent anise aroma. (maybe it's called something else in Kroatia? In Greece it is called Estragon while here in the Netherlands simply "Dragon") If you like fish, try cooking with it, it adds beautiful flavor (especially to white fillet fish, not so much to oily fish like sardine, mackerel, tuna or salmon).Divinahttps://www.blogger.com/profile/14846908655432168778noreply@blogger.com