Herbs can be used in all kinds of quick and easy-to-transport snacks. Mix mint with fresh berries or melon slices for a simple afternoon snack. Wrap basil leaves around carrot sticks, asparagus spears, or cherry tomatoes for an extra jolt of flavor. Cilantro and parsley can add a dash of freshness sprinkled on top of hummus. Or turn cucumbers into pickles that you can eat all year by pickling them in a solution of salt, vinegar, and lots of fresh dill.
Gardener’s Note: When growing dill, be sure to keep it separate from other herbs–especially fennel–because it tends to cross-pollinate, resulting in wacky hybrids.