Step 1

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 dill to remove any dirt or critters that may be stuck to the dill.

Step 3

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

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 dill to desired size. Think of how you expect to you use it in the near future.

Step 6

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.