2 Random Questions
 

I picked up some tarragon at a nursery, but it both smells and tastes like grass. What gives? Did I get some weird variety?
I went to another nursery and checked out their tarragon and it's like black liquorice. That's more normal right?



How high of a temp do you guys crank your silpats up to? I know the recommended is in the low-mid 400s. I'm just curious if there's like an acceptable "overclock" to the silpat? It'd be pretty awesome to be able to broil stuff on it.

did you buy russian tarragon? french tarragon has the liquorice smell and flavour