Herb gar­dens are going crazy all over town and we want you to make use of that bounty in every meal. Here we present a series of recipes and ideas for putting all those deli­cious plants to good use.

I’m a total maniac for dill but I really only use it in the sum­mer when it’s fresh and in my face. The tallest herb in the gar­den, with fronds that tickle your ankles remind­ing you that potato salad sucks with­out dill and so do bagels with lox, borscht, tuna salad, pick­les, per­o­gies and sour cream, dol­madakia, tar­tar sauce.…

Dill just makes every­thing bet­ter. Pop a few dill flow­ers in with your next batch of quick cucum­ber pick­les, add it to a Greek salad, mix it into but­ter and serve with pumper­nickel bread and radishes, you could even use a few fronds to gar­nish your next gin and tonic.

My favourite use for this herb though is with fish, espe­cially trout. Grill some trout then serve it up family-style next to a bou­quet of dill and a bowl of lemon wedges. Fresh dill sprin­kled over ten­der, grilled trout with a splash of lemon. Perfect.