Don't ask why but I have fresh mint, basil, cilantro, parsley, dill and tarragon in my refrigerator. it's March and no local veggies at the Farmers Market. The last 2 herbs I use infrequently. I am wondering if anyone has any ideas of how to use these either for a weeknight dinner or how to prepare them in a way that they will keep for a while. Any ideas are appreciated.