How to Store Dill: 3 Ways to Store Dill Weed and Dill Seeds

Dill, also known as dill weed, is a green, fragrant plant in the celery family (aka Apiaceae). Scientifically known as Anethum graveolens, dill's common name comes from the Norwegian word “dilla,” meaning “to soothe.” The culinary herb consists of the dill leaves, however, every part of the dill plant is edible, including the seeds, stems, and flowers.

Native to southwest Asia, dill is commonly used in Mediterranean cooking and pairs particularly well with fish, pickled vegetables, light salads, creamy dressings, and egg dishes. In season during spring and early summer, dill is associated with fresh, warm weather dishes and ingredients. Although dried dill weed can be found in supermarkets, the fragrant herb is best used fresh to get the most out of the herbaceous flavor.

Whether you plant to harvest dill from your home herb garden or pick it up from the grocery store, there are several ways to store fresh dill at home.

1. 1. Refrigerate fresh dill. Fresh dill weed can be stored in the refrigerator for several days. Wash the dill in cold water, remove excess moisture with a salad spinner, and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.
2. 2. Freeze fresh dill. For long-term storage that maintains a fresh flavor, freezing dill is the best option. To freeze dill sprigs, start by thoroughly rinsing the fronds and flower heads. Use a salad spinner or kitchen towel to remove excess moisture. Place the dill springs upright in a glass jar or laid flat in a freezer bag. Alternatively, you can freeze chopped dill. Wash and dry the dill, chop it, and portion the chopped dill into ice cube trays. Fill the trays with just enough water to cover the dill. Place the ice cube trays in the freezer and allow them to freeze completely. Once frozen, remove the ice cubes and store them in a plastic freezer bag for later use. Frozen dill is best if used within three to four months of freezing.
3. 3. Dry dill weed. Drying herbs is one of the most reliable methods for long-term storage. The best way to dry fresh herbs is with a food dehydrator. However, if you do not have access to a dehydrator, you can dry the dill by letting it hang upside down at room temperature for several weeks. You'll know the dill sprigs are sufficiently dry when they crumble to the touch. Place the dried stems over a large bowl and use your hands to crumble the leaves from the stem. Store dried dill leaves in an airtight container or glass jar. With proper storage, the shelf-life of dried dill leaves is about twelve months.

Dill seeds can be harvested from dill plants once the seed heads start to turn brown. You can use dill seeds to impart a deliciously fresh flavor to soups, stews, and poultry.

1. 1. Harvest the seeds. To store dill seeds, start by clipping ripe seed heads from your dill plant. Gather the seed heads in a brown paper bag and place the bag in a warm, dry place.
2. 2. Sift the seeds. After one week, sift the seeds to remove unwanted plant particles. Allow the seeds to continue drying in a paper bag for one more week.
3. 3. Transfer the seeds. After the second week of drying, pour the dried dill seeds into a glass jar with a tightly fitted lid. Store them in a cool, dry place for up to six months.

Dill is a versatile herb that can be used in a wide array of recipes. Consider trying these dill recipes.

1. 1. Dill pickles: This popular pickled-cucumber preparation uses vinegar, water, pickling salt, dill seed and/or fresh dill, and whole garlic cloves.
2. 2. Creamy dill potato salad: Make this classic summery side dish with red new potatoes, sour cream or mayonnaise, green onions, dried dill weed, black pepper, and kosher salt.
3. 3. Cucumber salad with dill dressing: For a light side dish, try cold sliced or diced cucumber with onion and a fresh dill vinaigrette.
4. 4. Smoked salmon with dill: Cold smoked salmon topped with lemon juice and dill is often served on a bagel with cream cheese, but you can try it on top of a pizza with Chef Wolfgang Puck's recipe from Spago.

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