Preserving Fresh Herbs
I love to have fresh dill with salmon, but only have salmon once or twice a week. At the supermarket, however, dill is sold in a huge bunch that I can't possibly finish before it goes bad. Is there a good way of storing dill to be used a little at a time?
All fresh herbs may be frozen with results ranging from "excellent" to "not perfect, but still much better than dried herbs." Dill will retain most of its flavor for several weeks. I suggest that you chop it and freeze it in a Ziploc bag or small airtight container. Some people recommend freezing pre-measured amounts of fresh herbs in ice cubes, but many dishes won't appreciate the added water