How to Freeze Dill
Freezing dill is a quick and easy way to preserve leftover dill from the store or big bunches from the garden.
Ingredients
- 1 bunch Dill
Instructions
Step 1 – Wash
- Wash dill to remove any dirt or critters that may be stuck to the dill. If there are lots of little insects, soak in cool salt water for 5 minutes (1tsp salt/1 litre water).
Step 2 – Pat Dry
- To prevent clumping when frozen, thoroughly dry dill before cutting. Use a salad spinner, lay between two clean towels and pat dry, or lay on towel and let air dry for an hour.
Step 3 – Remove tough stems
- Strip tender fronds from tough stems for best flavour and texture.
Step 4 – Chop
- Chop dill to desired size.
Step 5 – Freeze
- If the dill is dry of surface water and separates nicely, fill small containers or freezer bags and freeze for 3-6 months.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.
Video
Notes
Frozen dill keeps its flavour for 3-6 months. It is still safe to use after this time, but flavour will fade.