Fresh dill is notorious for wilting almost the moment you bring it inside, losing that signature aroma in just a day or two. Luckily, you don’t have to let those fragrant fronds go to waste! There are several easy ways to keep your dill fresh longer or even preserve it for months. Here’s how to get the most out of your harvest.
How to Make Your Dill Last Longer
When winter starts knocking at the door, it’s time to finish harvesting your annual dill plants. Since you’ll likely end up with way more than you can use in one sitting, you’ll need a plan for processing it. To keep that garden-fresh flavor going, you can:
Keeping Dill Fresh in the Refrigerator
If you’re planning to use your dill soon, the fridge can keep it perky for anywhere from one to three weeks. You can simply pop the sprigs into a container, but if you want them to stay extra crisp, try standing them up in a glass of water (like a bouquet) or wrapping them in a damp paper towel. This is the perfect method for herbs you plan to use up over the next few days.
Freezing Dill for Long-Term Use
Freezing is my personal favorite for preserving flavor. Before you start, pluck the feathery fronds away from the main stems. Give them a good rinse under cool water and gently pat them dry with a towel. You can freeze the sprigs whole or chop them up first—it really depends on how you plan to use them later. Whole sprigs are great for pickling, while chopped dill is super convenient for tossing into soups or salads.
Pro tip: Use a small airtight container or even an ice cube tray to freeze individual portions. If you throw a huge amount into a large freezer bag, it often turns into one big frozen clump. Whatever you use, make sure it seals tightly to keep that fresh scent in and freezer burn out!
Drying Your Dill
If you prefer the drying method, you’ve got three main options:
- Air drying
- Using the oven
- Using a dehydrator
Keep in mind that those delicate green fronds do lose a bit of their punch when dried. However, dill’s yellow flowers and brown seeds hold their flavor beautifully this way. To dry them, just tie the stems into small bundles and hang them in a protected, dry spot for about two weeks.
