How to keep dill fresh for the winter at home, the best ways

Fragrant and juicy greens add new color to your favorite dishes. It's no coincidence that dill is so popular in cooking. Thanks to its essential oils, it has a distinct flavor and aroma, and it's also a treasure trove of nutrients. The leaves are rich in vitamins A and C, potassium, phosphorus, and iron, as well as saturated fatty acids. How to keep fragrant dill fresh for the winter It's not difficult, and during the cold season you can have an excellent seasoning and support for the body.

Keep it fresh

There are several ways to keep dill fresh longer without special processing. They are quite simple and effective.

In a glass jar

Wash fresh herbs, chop with a sharp knife, and let dry. Then pour into a clean jar and cover with a lid. That's all. This simple method allows you to preserve all the original vitamins, microelements, and essential oils in the chopped dill.

A bag of onions

There's nothing complicated here either. Take a bunch of greens, remove any yellowed or wilted stems, and place them in a plastic bag. Cut the onion into quarters and place it in the bag with the stems. Tie tightly and store in the refrigerator. Air the greens every five days, replacing the old onion with a fresh one.

An impromptu bouquet

Wrap the bunches in a plastic bag (this will prevent the leaves from evaporating precious moisture) and place them in a jar of water. This will create a unique bouquet.

Preparing green dill for winter storage

To ensure the aromatic herb stores well, it must be properly prepared. Here are a few simple tips:

1. It is better to store dry twigs (you can wash them later before serving).
2. If you happen to buy washed dill (with still wet sprigs), you should first dry it with a towel.
3. For “packaging”, you can use cling film (with holes), small bags, paper towels, or wet newspaper.
4. You can't leave any yellow branches; you should remove every single one of them.
5. If all the rules are followed, dill will stay fresh on the refrigerator shelf for 30 days.

Freezing

This is the best way to preserve dill fresh. These preserves can be made in a variety of ways. In all cases, the herbs retain their unique summer flavor.

In whole bunches

Rinse the sprigs, dry them, wrap them in plastic wrap, and store them in the freezer, keeping them away from other foods.

Crushed

Finely chop the clean, dried herbs, as you would for garnishing dishes. It's not necessary to chop them into crumbs. Next, pack them into bags or plastic containers. Now they're ready to freeze.

In foil

Prepare the herbs as described above. Cut the foil into manageable pieces and form each into a small envelope. Then, arrange the dill in these envelopes (2-3 teaspoons per envelope).

In an ice cube

Chop the green shoots with a knife. Take an ice cube tray and fill each well with greens (more than halfway). Top with water. Freeze the cubes for the first time until the water solidifies completely. Then, place the cubes in any convenient container and return them to the freezer.

Important! Dill will stay fresh in the freezer for 6 to 8 months (that's 180-240 days).

Pickling

As we know, salt is one of the best natural preservatives. Herbs will keep well for a long time as a ready-made dressing for first and second courses. Young dill, before it blooms, is best for this method.

The preparatory work is the same: wash, dry, and chop finely. Place the greens in a clean jar in layers, sprinkling each layer with salt. Use 200 grams of salt per kilogram of greens. Press the greens in the jar until the juices release. After about a couple of days, the dressing will begin to shrink. Then, add a new portion and seal with a plastic lid. Store this dressing on the top shelf of the refrigerator, directly under the freezer. In a private home, it's best stored in the basement.

Drying

In warm indoor conditions, such as an apartment, it's best to store dill dried. Dehydrating the herb can be accomplished using a variety of methods.

The natural way

The day before harvesting, dill should be watered. Spray the sprigs with water to remove excess dust and insects. Cut the greens in the morning, before they are scorched by the sun. Then rinse, dry with towels or napkins, and let them sit for a few minutes to completely remove any moisture.

Using string or rubber bands, tie the dill into bunches (10-15 sprigs each). Hang them outside in sunny, dry weather. To protect against bugs, wrap each bunch in a paper bag with slits in the bottom. You can also dry the dill indoors. Drying time is 2 weeks.

In the oven

Prepare the dill sprigs as for air drying. Preheat the oven to approximately 110°F (43°C) (or lower). Line a baking sheet with parchment paper, spread the sprigs in a single layer, and dry in the oven for 2 to 4 hours. If the oven is very hot, you can leave the door open completely. Keep an eye on the dill to prevent it from burning. If the greens crumble easily, they are sufficiently dried.

Tip! You can also dry it using a microwave or dehydrator (set the temperature according to the instructions).

How to store dried dill

Store dried herbs in airtight glass jars. This will preserve their appearance and aroma.