7 ways to freeze dill for the winter at home

The benefits and harms of frozen dill

Dill is actively used not only in cooking. The product has many useful properties. It improves digestion, eliminates flatulence, and soothes the intestines. Medicines are created based on this component. Frozen greens retain most of their valuable properties.

Benefits of frozen dill:

• protects the body from free radicals;
• strengthens the immune system, contains many vitamins and minerals;
• normalizes the female cycle;

• calms nerves, helps fight insomnia;
• has a positive effect on tooth enamel and gums;
• cleanses the bronchi, promotes the removal of phlegm.

How do you freeze dill?

WholeChopped

The product can cause harm only in case of individual intolerance and low blood pressure. Sometimes doctors prohibit pregnant women from using it to avoid uterine bleeding. Only the connection still has no scientific confirmation.

Dill can be frozen in bunches, twigs, or sliced. Sometimes cubes are prepared; the version with salt is popular. The product can be stored in the freezer for up to a year.

How to properly freeze dill at home

Having wondered how to keep dill fresh for a long time, many women begin to come up with various methods. It is customary to wrap the bundles with moistened gauze, place them in a jar of water, etc. In the end, the result is always the same - the greens wither, lose their taste, and become moldy. To be able to eat greens in winter, you need to know how to freeze dill. There are certain rules. By following them, housewives will not have to think about how best to preserve dill for the winter in other ways. Advise:

• preserve only fresh greens (they are rich in nutrients);
• thoroughly rinse the bunches, especially the stems, to prevent dirt from getting into the dish;
• dry the branches before freezing (you can hang them over the sink);
• remove excess air from bags and jars placed in the refrigerator to prevent the ingredients from decomposing.

There are several ways to keep dill fresh for the winter, including:

• freezing in special bags;
• using cling film;
• in forms intended for making ice;
• packing the workpiece into containers.

All methods have a special advantage - they allow greens to retain the beneficial substances and vitamins in which they are so rich for a long time. The main thing to remember when using the resulting preparations in the cool season is that under no circumstances should the greens be re-frozen. This procedure can negatively affect not only the appearance, but also the taste characteristics of dill.

Selection and preparation of dill for freezing

Only young dill should be frozen. It is important to do this before the arrival of umbrellas. Otherwise, the plant begins to send all the useful substances and juices to the seeds. Taste and quality suffer. Another important point is that we begin processing immediately after collection. Otherwise, the greens wither and turn yellow.

Nuances of preparation:

• washing . Exclusively in cold water. Should be washed carefully, do not rub;
• soaking . To restore freshness, sometimes the bunches are soaked in salted liquid;

• drying _ Required for most recipes. The branches are laid out on a towel or paper. It is important not to overexpose;
• slicing _ Carried out immediately before being sent to the camera.

If you need to preserve the dill for several days, place it in the refrigerator. Use a bag or container with holes for air circulation.

Useful tips

Do not rush to throw away the stems remaining after separating the needle-like leaves from them. They will also come in handy when canning tomatoes, zucchini or cucumbers.

This is interesting: Different ways to prepare dill for the winter: drying, freezing, pickling, preparing in oil - the best recipes

Cut the stems into small pieces (5–6 cm long). Divide into small piles and wrap each of them in foil/film. When it's time to preserve vegetables, all you need to do is take them out and add them to the bottle with the rest of the ingredients.

This advice will certainly appeal to those who do not like the taste and aroma of dried dill. After all, usually by the time the tomatoes ripen, the dill has already left and only overripe, semi-dry umbrellas can be purchased.

As you may have noticed, only well-dried dill should be frozen. But even if you don't have time to wait for it to dry, don't freeze it with dripping water.

A regular hair dryer will help speed up the drying process. Direct a stream of warm (not hot) air onto the greens spread out on a kitchen towel. After a few minutes, not a trace of moisture will remain.

Methods for freezing dill for the winter

There are dozens of different ways to freeze dill sprigs. We have selected 7 proven options. They are easy to use and help preserve the product for as long as possible. In addition to the freezer, you will need containers. It is advisable to prepare in advance. Then the process will not take much time.

Suitable container:

• plastic containers;
• silicone molds;
• polyethylene;
• Form for ice;
• foil.

Not suitable:

• open dishes;
• wooden, metal containers;
• paper, parchment.

In bundles

Housewives often ask whether it is possible to freeze dill in bunches at once. This method has a right to exist. Even frozen bunches can be easily cut with a knife. The main thing is to protect against moisture loss.

Instructions:

1. Divide the washed, dried dill into bunches of the desired size for one use.
2. Secure each bundle with thread. It is allowed to use a rubber band.
3. Place on a board and freeze.
4. Transfer to a container or bag. Close tightly.

Sometimes they make bunches of different greens. The composition, quantity, proportions are selected individually to suit your taste.

In packages

Nowadays we can’t go anywhere without polyethylene. For freezing, we recommend choosing thick bags. There are special bags with a zip fastener. They greatly simplify the procurement process.

Instructions:

1. Remove small sprigs of dill from the stems.
2. Place into bags and squeeze out excess air.
3. Wrap the free part around the product. Tie it with thread and put on an elastic band.
4. Place on the camera shelf and freeze.

You can freeze chopped greens in a similar way. We recommend placing marks on the top of the bags with a marker. We indicate the name of the product and the date of bookmarking. In winter, there will be no problems finding the necessary workpiece.

Freezing dill in bags and in forms with water

In ice trays

It is advisable to use molds with lids for this method. Or later you will have to transfer the dill cubes to another container.

Instructions:

1. Finely chop the greens.
2. Fill the cells of the ice tray. Stuff as tightly as possible.
3. Add a teaspoon of water to each cell. It will make it easier to get the workpieces out.
4. Close, freeze.
5. Or freeze until solid, beat the cubes into another container, and close. Return to freezer.

To make it compact, sometimes the chopped greens are mashed a little. Then each mold fits much more.

It is convenient to freeze in small silicone molds. The ice cubes are easily removed from them.

With butter

For this recipe, choose quality butter. Then you will get a really tasty and aromatic preparation. The product is pre-softened. It is enough to keep it in room conditions for a couple of hours.

Instructions:

1. Chop a bunch of dill into fine crumbs. Measure out 4-5 spoons.
2. Combine with 200 g butter. Stir.
3. Transfer to a bag. Make a sausage. Wrap the free part around.
4. Freeze in the chamber.

To give it a bright taste, you can lightly add salt and pepper to the oil. Why not add a little parsley, rosemary, cilantro?

With salt

Salt helps preserve color and extends the shelf life of any product. Natural preservative. You can simply pickle it and put it in the refrigerator. But we suggest freezing. If you do everything correctly, in winter you will have a semi-finished product on hand, not too salty, with a fresh taste.

How to properly freeze dill for the winter in the freezer with salt:

1. Wash the dill, dry it, tear off the branches from the stems.
2. We put it in any bone, a bag or container will do. At the same time, sprinkle with coarse rock salt. For 300 g of raw materials you will need about 100 g.
3. Close the container, shake slightly, freeze.

In winter, we carefully remove any number of branches and close them again. You can also use chopped dill. Only the mass turns out wet and sticks together. Another point is to put it in the freezer immediately, before the active release of juices begins.

Do not use iodized salt. It gives dill its bitterness.

Chopped

A convenient way to immediately use ready-made dill. It is easily scooped up with a spoon or spatula in any quantity. The main thing is to have a spacious container with a tight lid.

Instructions:

1. Cut dry dill in the classic way.
2. Pour into a container and press down.
3. Close, freeze.

In winter, we open it at any time and take out the required quantity. The advantage of this method is that you can always add a new portion of dill, onions, and other herbs. The key is to pre-cool.

Freezing finely chopped dill

In cling film or foil

In every kitchen you can find a roll of film and foil. You can freeze any greens in them, including dill. This method will help if you don’t have a large number of small bags.

Instructions:

1. Break off the branches from the stems. Slice as desired. Or we immediately divide it into small bundles for single use.
2. Unwind the film or foil. Place dill in the center.
3. Fold the edges and seal tightly.
4. Place the bundles in a container and freeze.

It is allowed to send blanks without a second container if you are sure of the tightness. Better to play it safe. Foil and film can be easily damaged by other products.

How to prepare dill?

To prepare dill for the winter, you should not take very young greens that have not yet gained strength. It is worth waiting until the plant turns dark green. It is better to harvest dill for the winter in the first half of summer, when it is at its “peak form.”

When the plant has produced umbrellas and is about to bloom, time is lost - the aroma and beneficial properties are no longer the same. You need to keep in mind that purchased herbs are obviously inferior in taste to those grown in the garden.

When preparing the raw materials, remove thick stems and rinse the dill well. Then dry, for example, on a paper towel for 1-2 hours.

Shelf life

Under favorable conditions, the shelf life of frozen dill reaches 12 months. Only it is rarely kept until next summer. It is advisable to empty your supplies over the winter. In spring, it is more pleasant to use fresh herbs than semi-finished products from the freezer.

The optimal temperature is 15-18 degrees. Don't forget about tightness. The entry of air and changes in humidity negatively affect the quality of the workpiece. The worst way to store semi-finished products is in butter due to the short shelf life of dairy products. It is not advisable to keep the workpiece for more than 1 month. The version with added salt has the longest shelf life.