Snipping dill from the field reminds me of a special meal my friends and I prepared for my parents using an old fashioned salmon poacher. I remember having to serve it on separate plates because there wasn't a serving dish large enough...
A tip from a potter friend (who by the way makes a delicious roast salmon):
Dry your fresh herbs. Store them individually in labeled ziplock bags. This allows you to use "fresh herbs" through the winter.
