Leeks, Tarragon and Morels
Erika made a comment on my Tarragon & Chicken post, "Please define: leeks and tarragon. Thanks!". A picture is worth a thousand words, so I figured I'd google it and see what showed up. One site that showed up was Wild Leeks/Ramps. I had never heard of ramps before. Very cool that they also mentioned Morels. Morels are a wild mushroom that cannot be domesticated. We used to go "hunt" them in Montana. Once you found where they grew, you closely guarded the location - keeping it a secret lest everyone come and pick them. I spent many an afternoon out hunting along the rivers looking for morels. I'm going to have to buy some now that I've found an on-line source for fresh ones! (Hmm... I"m not sure it is a good sign when you go to a food web site and it says "Free shipping with orders over $125" ;-)) - Wow... just took a look at the page, which also has recipies. Yeah... I'm definately going to have to remember to order some Morels when they come in season. (Almost makes me think a trip to Montana is in order -- just to see if I can find some. Fresh morels and wild asparagrus. That was always cool).

Anyway... ramps are wild leeks - and don't quite look like the ones found in stores. This site has a nice picture of a domesticated leek (as well as a discussion). This is the type I've always used. Always available at Kings Sooper.

Tarragon is an herb - Herba Dracunculi - or the dragon herb, because it was thought to drive away dragons in medevil times. I just learned that on Gernot Katzer's Spice Dictionary. Very cool info. Emeril mentioned the other day that tarragon was a less fashionable spice, not currently in heavy use. I've always liked it and first ran into it in a French Chicken Casserole recipe (which I'll have to post some time). Besides that dish, I mostly use it in scrambled eggs and lately in a chicken sauce as well.

Thanks for asking the question Erika. Led me to some cool sites!