Kitchen Hint of the Day!

Fresh herbs are a wonderful addition to any dinner, but they go bad quickly and are hard to freeze. To herbs fresh longer, loosely wrap them in a damp paper towel, store in a plastic bag, and keep in the vegetable crisper of the refrigerator. If you have more fresh herbs that you can use, hang them upside down to dry. (Tie them together and hang them from a peg.) In about a week, you'll be able to crumble off the leaves. The flavor won't be quite as wonderful as the fresh herbs, but it will still be much better than commercial dried herbs. Another simple solution is placing chopped, fresh herbs in ice - cube trays. Fill the trays with water then freeze. When it's time to add herbs to soups and sauces, simply pop as many cubes as you want out of the tray and throw them in the pot.