Fresh herbs often spoil faster than they can be used. In order for dill to remain elastic and fragrant for a whole week, it is enough to remember a few simple rules that work better than any tricks with water.
Avoid water and seal
Most storage methods only cause harm. Do not put dill in a jar of water, like flowers, and do not spray it – this will cause the greens to turn black and rot. Do not use completely sealed containers: without air access, dill quickly loses its smell and spoils, advises an experienced housewife and author of the blog “In Valentine’s Garden” (18+).
Focus on dryness and tight packing
The secret to store-bought dill that stays fresh for weeks is in three simple steps:
- Tie the bun as tightly as possible. The closer the branches are to each other, the slower they evaporate moisture.
- Do not wash greens before storing. Washing is only permissible immediately before eating.
- Wrap the dry bundle in tight film, thick paper or a regular bag, but do not tie it too tightly.
Protect the dill from moisture and refrigerate
A refrigerator is needed not so much to protect against bacteria as to reduce evaporation. The main enemy of freshness is condensation and wet hands. If moisture appears on the film or you touch the branches with wet fingers, the greenery will darken in these places. The tied and wrapped bundle lies quietly in the refrigerator and does not lose its appearance until you eat it.
Personal experience
I tried all the methods: putting the dill in water, spraying it, hiding it in sealed jars – but the greens invariably withered or turned black on the second day. One day I paid attention to the store packaging and understood the main thing: dill does not need water, but protection from evaporation. Now I just tie the dry bundle tightly, wrap it in hard film and put it in the refrigerator – this way it stays fresh for more than a week.
