First, let’s address the elephant in the room: why not just use dried dill? Please don’t. Dried dill is a shadow of its former self—like listening to your favorite song on a scratched CD. Freezing locks in that vibrant, almost grassy snap that dried herbs can only dream of. You get almost-fresh flavor anytime you crave it.
Plus, think of the money you’ll save! You can buy that giant bundle at the farmer’s market, freeze it, and have dill on hand for months. That’s not just smart—that’s heroic. It’s like having a tiny, delicious insurance policy against boring meals.
The Golden Rule: How to Freeze It Right
You have a few options here, and they’re all easy. The first method is the “chop and freeze” technique. Wash your dill, dry it very thoroughly (wet dill = icy, mushy dill), then chop it finely. Pop it into a freezer bag, press out the air, and flatten it like a pancake. Done.
Option two is my personal favorite: the ice cube tray trick. Fill each cube slot halfway with chopped dill, then top off with a little water or olive oil. Freeze solid, then pop the cubes into a bag. Now you have ready-to-go dill bombs for soups, sauces, or dips. Brilliant, right?
One quick warning: do not freeze it whole. The stems and whole leaves become a stringy, watery nightmare. Always chop first—your future self will thank you with every perfectly seasoned bite.
Freezing Dill Weed - The Olive and The Sea
