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Freeze or Dry Dill – That’s The Best Way

Freeze dill in portions – that’s how it works

The fresh dill leaves are best stored in the freezer after harvesting.

  • Wash the freshly harvested stems and leaves and pat dry with a kitchen towel.
  • Freeze finely chopped dill tips with a little water in an ice cube tray. To do this, spread the herbs in the container and then add the water.
  • The herb cubes you prepare will keep for up to a year. If necessary, put the dill cubes frozen in the saucepan.
  • Place the coarsely chopped dill, including the stalks and flowers, in a freezer bag or plastic container. You can store this variant in the freezer for several months.

Drying fresh dill – here’s how

Dried dill leaves quickly lose their appetizing aroma – in contrast to the flowers and seeds.

  • Tie the umbels together with twine and hang them upside down in a cool, dry place.
  • So that you don’t lose the seeds, it is best to tie a paper bag around your herb bouquets.
  • After about 14 days the dill has dried. Now you can shred the bundles either by hand or with a knife and store them in an airtight container for a good 12 months.
  • Of course, the dill tips can also be dried in this way. However, these will lose their taste.
  • Alternatively, you can spread the dill out on a baking sheet lined with parchment paper. Then let it dry in the oven for 3 hours at a maximum of 40 degrees.
  • Leave the door ajar to allow moisture to escape.
  • Drying is even easier with a special dehydrator.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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