Arrange three eggs on each plate and garnish with fresh dill or mint.

Add fresh dill, salt and pepper, and refrigerate for at least two hours.

All the soup needs is a dollop of sour cream and some chopped fresh dill.

Sprinkle the top with the fresh dill and scallions.

Add the fresh dill and toss very well.

Wild salmon with fruit salsa and fresh dill is another family favorite.

I garnish the soup with fresh dill at the end.

Seed again in the early fall for a few more weeks of fresh dill; it will even withstand light frost.

Sow them every two or three weeks until early August, so you can enjoy fresh dill all summer.

A waiter mixes the condiment of fresh dill and mustard at the table.