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Old 10-08-2011, 04:36 AM   #11
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Anise, fennel (stronger flavour than tarragon), marjoram. thyme, or basil can be subbed for tarragon. Fresh tarragon freezes nicely so the next time you see it fresh in the store, you can buy it and either dry it or freeze it. If you buy a plant, French (the perennial--it goes dormant in the fall and in the house) is better than Russian (an annual). Where I am, the nursery is selling herbs for 60% off. It is a good time of year to buy herb plants at the nursery. Although herb plants like light, heat is not an issue. My rosemary does great at 64-68 degrees F. I mist the herbs daily--that seems to be the key to keeping them alive and producing during the winter months.

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Old 11-30-2011, 09:21 AM   #12
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i'd use the thyme. oregano is so strong that it will dominate the dish.

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Old 11-30-2011, 01:32 PM   #13
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Thyme came to mind when I first read your post. It won't taste the same, but will be very good, i think.
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Old 11-30-2011, 03:49 PM   #14
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Personally I'd avoid tarragon at all costs since I don't like that flavor at all.

As Jenny said
That is a very basic marinade that is designed to use any herb you think tastes good.

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