Tarragon was not a frequent flyer in our household, when I was growing up. Consequently, my early exposures to it left me a little bit weirded out by its odd, licorice-y flavour, and I was never sure what to make of it - literally - so I never bought it.
After a few experiments, though, including one where I was slavishly following a recipe for Manhattan-style clam chowder (I'm not fond of
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