Frozen Tarragon Cubes

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I to a daily email calendar and this was today's offering.

Personally, if I never saw a sprig of tarragon again, it wouldn't bother me,

but I

imagine you could do the same thing with basil which I do love.

 

 

When you have a supply of these little cubes in your freezer, you will never

suffer from a lack of minced “fresh†tarragon. If the tarragon sprigs you

use are supple and tender, the stems can be used right along with the leaves.

If the stems are woody, it’s best to strip off and use only the leaves.

 

4 cups (946 ml) packed tarragon sprigs (see above)

1/2 cup (4 fl oz/118 ml) olive oil Garlic, optional

 

1. Put the tarragon in a food processor. Start the machine and add the olive

oil gradually until the mixture reaches a pastelike consistency. (You may

not have to add all the oil.) If you want to add the garlic, do so now.

 

2. Put the tarragon paste into ice cube trays and place in your freezer.

 

3. When the paste is frozen, put the cubes into one or more plastic bags,

label, and store in the freezer.

 

4. Use whenever fresh tarragon is called for and wherever it sounds like a

good idea. (A few “good ideasâ€: Add a cube or two to scrambled eggs, any

rice

dish, or on top of any vegetable.)

 

Variation: If you don’t want to add garlic, you can add other herbs. Make

sure you label your cubes as plain, garlic, or mixed herb.

 

 

 

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