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Freezing Tarragon

This great freezing techique is courtesy of Shannon Bennett.

Freezing Tarragon

Source: The Martha Stewart Show, February Winter 2007

Ingredients

  • Coarse salt
  • 1 bunch fresh tarragon, leaves only

Directions

  1. Bring a large pot of water to a boil over high heat; add a generous amount of salt and return to a boil. Prepare an ice-water bath; set aside. Add tarragon leaves to boiling water for 10 seconds. Drain and immediately transfer to ice-water bath to stop cooking. Squeeze excess water from tarragon and divide evenly into 4 portions. Wrap each portion of tarragon tightly with plastic wrap and transfer to freezer. Keep tarragon in freezer up to 6 months. To use, remove tarragon from freezer. Chop as desired for use in soups, sauces, and stuffings.

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