Freezing Dill

Ice Cube Method

The traditional method of freezing Dill is to chop the Dill up fine and suspend the chopped herbs in a little water before freezing.

EQUIPMENT REQUIRED:

Salad Spinner or two clean absorbent kitchen towels

Kitchen shears or chopping knife and chopping board

Ice Cube trays

Measuring spoons

INGREDIENTS:

Chopped Dill

Fresh tap water

1. Pick through the fresh dill removing damaged leaves and tough stems and rinse. Gently spin dry or pat dry between two kitchen towels to remove as much moisture as possible.

2. Chop up the dill, removing tough stems, and place a teaspoon or two into each compartment of the ice cube trays.

3. Top off with water and freeze in the freezer.

STORAGE: Once the ice cubes have frozen, remove the herbed cubes and store in an air tight freezer bag or jar in your freezer.

USES: These dill ice cubes can be used in sauces and soups. To use the dill as fresh in salad dressings or dishes with little liquid content, place the cube in a glass of room temperature water until melted and strain through a sieve to remove the dill from the water. Add to the recipe as required.

Vacuum Sealer Method

This method allows for great color, texture and flavor retention by keeping the sprigs whole and air tight.

EQUIPMENT REQUIRED:

Vacuum sealer with appropriate bag material

Salad Spinner or clean absorbent kitchen towels

Kitchen shears or paring knife

METHOD:

1. Wash and gently spin dry or blot with kitchen towels to remove excess moisture.

2. Snip or cut off tough woody stems and discolored or damaged leaves.

3. Make a bag from the roll material large enough to hold the sprigs of Dill and allow space between the herb and the final seal and seal one end.

4. Label bag with contents and date sealed.

5. Place herb sprigs into the bag.

6. Place bag end into the sealer and vacuum seal.

7. Place in the freezer flat. After the bags have frozen solid, they can be stored upright, taking up little space in the freezer.