The experience of freezing dill in this way came by accident. Many years ago, my mother prepared the dill branches, put them in bags whole and froze them. We lived in the city and at our dacha there was no dill, when we came to visit for the New Year holidays, she treated us to frozen dill. I thought, how am I going to cut it? But the question of chopping disappeared, because I crumpled the bag and the dill broke. That's how I began to harvest dill for the winter, I always have enough until the new harvest, we have it samoseyka :-)))
Ingredients
- fresh dill
- bags (preferably with a lock) and containers for freezing
Steps
Ripe dill, cut it off, rinse it with cold water, dry it in a carousel (centrifuge principle) and lay it out, without tamping, into freezer bags, with a layer of 2-3 cm, create a vacuum, the bag becomes flat. I'm sending it to the freezer.
After our dill freezes, I take the bag, open it and close it again, but with a little air. Quickly wrinkle the dill and pour it into a container. I'm sending it back to the freezer. It is not necessary to wrinkle all packages at once. It is possible in winter as needed. And convenient and hassle-free! Always your own fresh dill, no chemicals. I always add to the dish 5-10 minutes before cooking.
I do the same with parsley. Only in parsley I cut the stalks, and freeze the leaves entirely. I think that my advice will come in handy, soon there will be blanks :-). a source