If you want to enjoy that fresh-from-the-garden flavor all year long, you’ve got to know how to preserve your dill. Those delicate green fronds freeze beautifully and keep most of their signature aroma. Here’s my go-to guide on how to do it right.
Why Freezing Dill is the Way to Go
Freshly harvested dill is pretty high-maintenance—it starts wilting after just one day at room temperature. You can store it in the fridge for up to three weeks, but it’ll slowly lose its punch. Even drying dill weed can zap away that fresh flavor. Freezing, however, locks those essential oils right in place. Just a heads-up: while the green fronds love the freezer, the yellow flowers and brown seeds are actually better off being dried.
How to Freeze Dill Like a Pro
To make sure your frozen dill stays flavorful for up to a full year when you’re ready to use it, keep these three things in mind:
- Timing your harvest
- Prep work
- The freezing process
Harvest at the Peak Moment
For the best results, try to harvest your dill before it starts to flower. Once the plant blooms, the fronds tend to get a bit tougher. Depending on when you planted your dill, this usually happens in May or June. If you sow your seeds later in the summer (late July or August), it’s much less likely to bolt. Always try to freeze your dill as soon as possible after picking it to keep that flavor at its peak.
Prepping Your Dill for the Freezer
You don’t *have* to wash dill before freezing it, but you definitely want to make sure it’s clean. Give it a quick rinse under cool running water to get rid of any dust or dirt, then gently pat it dry with a paper towel. Whether you chop it up or leave the sprigs whole is totally up to you! Chopped dill is perfect for tossing into salads or soups, while whole sprigs are great for garnishing or poaching fish.
The Best Way to Freeze
First, grab a freezer-safe container. You want something that seals tightly so your dill doesn’t pick up “freezer smells” (and so your ice cream doesn’t end up tasting like herbs!). Great options include:
- Ice cube trays
- Small Tupperware-style containers
- Small glass jars with screw-on lids
While you can throw dill into a large freezer bag, it can be a pain to portion out later. You’d have to break off a chunk without letting the rest thaw. My favorite hack? Put chopped dill into an ice cube tray, top it off with a little water, and freeze. Then you’ve got perfect, pre-measured flavor bombs ready to go!
