If you leave fresh dill out on the counter, it’ll wilt and lose that signature punchy aroma in just a single day. To keep your harvest tasting great, you’ve got to act fast and store it the right way. Here’s the lowdown on how to keep your dill fresh for as long as possible.
Short-Term Storage Tips
Cold temperatures are your best friend when it comes to stopping dill from wilting. If you’re planning to use your dill within the next few days, the fridge is the place to be. It can stay fresh for up to three weeks in there, though the flavor does start to mellow out over time. Here are a few ways to boost its fridge life:
- Store whole sprigs in an airtight container.
- Treat it like flowers and place the stems in a glass of water.
- Wrap the herbs gently in a damp paper towel.
Long-Term Preservation
If you’ve got more dill than you can use right away, you’ll want to preserve it for the long haul by either freezing or drying it. The best method usually depends on which part of the plant you’re working with.
Freezing Your Dill
Freezing is hands-down the best way to save those delicate dill fronds (the “weed”) because it locks in the flavor better than any other method. Just make sure to harvest them before the plant flowers, as the leaves can get a bit tough after that. Here’s how to do it:
- Give the dill a quick rinse under cool running water to get rid of any dust or dirt.
- Pat it dry and pluck the feathery fronds off the main stems.
- Give it a fine chop if you’re planning to use it later for soups, salads, or marinades.
- Pack the dill into an airtight container or an ice cube tray.
- Pro tip: If you’re using an ice cube tray, add a little splash of water over the chopped herbs before freezing for easy portioning.
Drying Dill
I’ll be honest: drying causes the green fronds to lose quite a bit of their flavor. I’d only recommend this for the leaves if you’re totally out of freezer space. However, drying is actually the perfect method for the yellow flower heads and the brown seeds! Air-drying is the gentlest way to go, but if you’re in a hurry, a food dehydrator or a low-temp oven works too.
