This time of year it's usually a battle to keep my herbs from going to seed. We all know herbs like basil produce more and bigger leaves if you can slow the march toward flower and seed formation. But sometimes it's best to work with nature, instead of against it. Some herbs, such has dill, fennel and cilantro, produce seeds that are not only edible, but desirable. Cilantro seeds are also known as coriander, a favorite in Indian and other ethnic dishes. Dill seed is used in cooking and to make pickles, while fennel seeds are used in teas, breads and soups and it a good digestive.