I bottled mine up tonight. I decided not to use dill, but I did make a tincture with basil and mugwort, and I also threw in a little oregano, what the heck. And I dare say.... it tastes FANTASTIC. I'd do it again. I used the equivalent of 4 grams dried basil, 3 grams mugwort, and 3 grams oregano for 5 gallons. The mugwort is a little overpowering. If I did it again, I might use half as much mugwort, and maybe 1.5 times as much basil and oregano. However, it tastes great the way it is. It's that subtle spice where you know there's spice in there but you can't quite put your finger on it... that sort of thing. But certainly not spiced so much that you can't taste the very beery saison underneath. Dang near perfection.