Summer is almost here, and that means fresh herbs are ready to take center stage in warm weather dishes. I’m loving fresh dill at the moment. When you think of dill, you likely associate it with fish, eggs, or a creamy cucumber dip. But this versatile herb can be paired with a variety of vegetables, salads, and meats.

Add a handful of dill leaves to a simple tossed salad along with fresh, chopped parsley and basil. It’s also great combined with goat cheese and spread on oat crackers or celery sticks.

Try the radish and apple salad pictured above that calls for lemony dill dressing.  Serve with grilled chicken and corn on the cob for a simple summer meal.

Or add a few teaspoons to carmelized, baked carrots or roasted red potatoes and serve as a side dish to steaks or pork tenderloin.

Bought fresh, dill can be refrigerated for several weeks.