• Dill and eggs are a very sympathetic combination - use chopped fresh dill in omelets, scrambled eggs, baked eggs, devilled eggs and egg salad.

• For cream sauces served with fish or poultry, add a tablespoon chopped dill per cup of sauce.

• Add chopped dill to home made or purchased Ranch dressings - three tablespoons per cup of dressing.

• Chop dill and add to yogurt as a dressing for a cucumber salad. Variations can include tomatoes, boiled potatoes, sliced onions, chopped chives, chopped tarragon and capers.

• Dill is the dominant flavoring in Swedish raw pickled salmon called Gravlax and good cookbooks will have a recipe - it's rather simple to make your own.

• A sprig of dill in tomato juice adds a nice piquancy, and in a bloody mary adds a subtle richness and a wonderful bouquet.

• Dill infused in cider vinegar (four tablespoons chopped dill, a tablespoon salt, and two cloves garlic to the cup of vinegar) is wonderful for making fresh 3-day Refrigerator Pickles - slice cucumbers across and immerse in the vinegar in the fridge for three days.