Thanks for all suggestions. I am going with the Persian herb frittata found in Janet's link.
Freezing was also in mind as suggested.

Side note on dill. We grow (it grows) beautifully. My pickle recipe made it into Taste of Home hardcover cookbook. Nothing special but here it is.

Half tsp mckormic pickle spice
1 cup vinegar
1 third cup kosher salt
1 half cup sugar
2 q water
Ton of trimmed dill
Half ton of garlic
Kirbys cut in 4 or 6 pcs

You know the rest. Simmer 20, cool for 10, dump into jars with kirbys in them.

My 24 hour pickles.