Quick and simple way to freeze dill for fresh flavour - all year long! I prefer to freeze dill when I have an abundance in the garden or extra from the store. I find frozen dill holds its flavor much better than dried dill. Dill dries quickly and beautifully – but it loses it’s flavour within a month. Freezing is a better option for keeping the flavour.
Course: freezing, gardening
Keyword: dill
Author: Getty Stewart
Ingredients
1bunch or plant ofDill
Instructions
Step 1 – Consider How You Will Use Frozen Dill
It is often recommended to freeze herbs in oil or water to help retain their flavor. That’s great if you’re adding the herb to soups or sauces. But, that’s not how I use dill. Most often, I use chopped dill in salads and fresh dips. For this reason, I prefer to freeze dill once chopped and lightly dried so that I can sprinkled the frozen dill into a fresh recipe.
Step 2 – Wash
Wash dill to remove any dirt or critters that may be stuck to the dill.
Step 3 – Pat Dry
In order to prevent the dill from clumping when frozen, it’s important to thoroughly dry the dill either before or after cutting. Use either a salad spinner or lay between two clean towels and pat dry.
Step 4 – Remove tough stems
I’m a little compulsive when it comes to removing the tough stems from herbs. Is that just me or do you like to do that too?
Step 5 – Chop
Chop dill to desired size. Think of how you expect to you use it in the near future.
Step 6 – Freeze
If the dill is dry of surface water and separates nicely, fill small containers or freezer bags and freeze for six months to a year. If it is still quite wet, let the chopped dill dry out for an hour or so before placing in freezer containers. This will help ensure it won’t freeze in one big lump.