Given this treatment herbs will be hardier, more acclimated. This tends to arouse new flavor profiles and increase total production over a few seasons. Amend soil as needed to keep pH and nitrogen levels right. Low phosphorus for these creatures.

Garlic is a beast. go straight to the experts, don’t even attempt this unless you are full-tilt.

On cilantro, years ago I realized that this delightful bit of “stuff” was not an acquired taste. You are hard-wired in the master plan to like it or not like it, and you can’t change anyone’s mind about it.

Fennel? I love fennel. I love it thinly shaved on the mandoline (which I have nicknamed Robespierre), and tossed with grapefruit or blood orange, and maybe some nicoise olives. Good drizzle of olive oil of course.

I live in Northeast Ohio and I have a question that is a bit off topic. I first saw your name in Bourdain’s Nasty Bits and that led to me read all of your “Chef” books over the past six months. After reading your books, this blog, Charles Fishman’s book The Wal-Mart Effect (scary, very scary), and following the global warming movement, the synapses in my brain finally fired and I am interested in buying locally grown products. My research has led me to North Union Farmer’s Market and City Fresh services through The New Agrarian.

Do you have any experience with either of these organizations and can you please pass along recommendations for good, local NE Ohio produce? Also, for regular grocery stores, do you have any thoughts on Heinen’s vs. Big Chains vs. Whole Foods vs. Mustard Seed?

I enjoy this blog and the accompanying commentary. It’s like dinner with smart, experienced, opinionated friends — I learn a lot, I sometimes disagree and I’m often amused! Thanks to all contributors for helping me see and think about food in new ways.

Melissa

I live in Northeast Ohio and I have a question that is a bit off topic. I first saw your name in Bourdain’s Nasty Bits and that led to me read all of your “Chef” books over the past six months. After reading your books, this blog, Charles Fishman’s book The Wal-Mart Effect (scary, very scary), and following the global warming movement, the synapses in my brain finally fired and I am interested in buying locally grown products. My research has led me to North Union Farmer’s Market and City Fresh services through The New Agrarian.

Do you have any experience with either of these organizations and can you please pass along recommendations for good, local NE Ohio produce? Also, for regular grocery stores, do you have any thoughts on Heinen’s vs. Big Chains vs. Whole Foods vs. Mustard Seed?

I enjoy this blog and the accompanying commentary. It’s like dinner with smart, experienced, opinionated friends — I learn a lot, I sometimes disagree and I’m often amused! Thanks to all contributors for helping me see and think about food in new ways.

Melissa

“only the hopelessly deluded and criminally insane actually open restaurants…”

So when are you opening your fourth restaurant?

One year Gregory and I decided that we would host a new years party at Mme Chapot’s apartment in Pantin, where I was staying. Mme Chapot was Gregory’s mother in law. The arrangements were made, the invitations sent and RSVPd and Greg and I proceeded to plan the meal, a cold buffet staring a tarragon flavored fish aspic.

We went to the market at the Eglise de Pantin, bought the tarragon, the fish, and got a large package of fish scraps for the poaching broth. We went back to his apartment, put the tarragon and fish scrapes and water in a pot and let it simmer; the house filled with the intense smell of the herb. The smell got more and more intense, the tarragon overpowering our senses, making us queasy. Then Monique, Greg’s wife, came home, took one smell, opened all the windows, threw the contents of the stock pot away and got us all out of the house. The fish scraps had been rotten, we had been poisoning ourselves.

The next night I spent sick in my room, 4 meters from the party. Along with the episode involving the brain surgeons, the Sardinian worm cheese, and the grappa this was the worst culinary experience of my life. To this day I cannot abide the smell of tarragon.

Common fennel is a perennial often grown as an annual. If you would have it in your garden, place it in poor or sandy soil, away from your herb beds, in open spaces where it can develop. It needs to be well-watered in its first month, then you can more or less forget it.

Don’t plant anywhere near tomatoes or coriander. An English saying is “plant fennel near the kennel,” for it does indeed discourage fleas and ticks; they hate fennel.

I adore tarragon. I sneak a little into my beef stroganoff and it makes a huge difference. When I serve it, I’m always asked what makes it taste so good… I just smile and say it’s the fresh sour cream.