Buzz
Few vegetables and herbs are as versatile as dill. In fact, there are two distinct types of dill: herb dill and Florence dill (bulb). Herb dill produces fragrant leaves, stems, and seeds, while Florence dill forms a bulb-like shape. If you have these two varieties growing in your garden, you're in luck – we've gathered plenty of useful tips to help you make the most of this herb's harvest season.
Steps
Harvest dill in late spring and early fall
Start picking herb dill leaves in late spring. After harvesting the leaves, you can gather the stems 5-7 months after planting. Herb dill is an annual plant, so it won't survive into the next year.
Trim individual sprigs of herb dill
Trim the dill leaves rather than the stems. Dill leaves are feathery and delicate, attached to the stems. Gently pluck small sections of the leaves, about 1.3 cm in size, without disturbing the rest of the plant.
- Experts do not recommend refrigerating dill leaves. Only trim what you need for immediate use.
- Dill leaves add a subtle flavor to salads. Some chefs also enjoy adding them to rice or bean cooking water for extra aroma.
Cut dill stems just before the plant flowers
Dill stems can be harvested 5-7 months after planting. You can use household scissors, garden shears, or a sharp knife to cut the stems.
- Dill stems are a perfect seasoning for fish dishes. They can also be added to homemade chicken broth for enhanced flavor.
Refrigerate dill stems for 3-4 days
Compared to other herbs, dill stems do not stay fresh for long. For short-term storage, place the dill stems in a plastic bag. Try to use them within 4 days to ensure they remain as fresh as possible.
Freeze herb dill leaves and stems
Freezer-safe plastic bags are ideal for long-term storage. Rinse the dill stems and leaves with cold water, then place them in a freezer-safe plastic bag. There are no official guidelines for freezing this herb, but it is generally safe to freeze it for 4-6 months.
- Herb dill is similar to a commonly recommended dill variety for freezing, which also lasts 4-6 months.
- Some people prefer freezing herbs in ice cube trays with oil. However, this method is less suitable for herbs with delicate, feathery leaves.
Dry dill stems in the oven
Dried dill stems can be stored well for up to 3 months. Preheat the oven to 93°C and place the dill stems on a baking tray. Bake for 3 hours, then turn off the oven and let the dill dry overnight. Once dried, transfer the dill to a ziplock bag.
- If you have more time, you can tie the dill stems into bundles and hang them in a cool, dry place for 1-2 weeks.
Remove the flower clusters of the fennel herb to harvest the seeds.
Wait until the fennel flower umbels turn brown. Cut the entire flower cluster of the fennel plant. Fennel seeds form inside the flowers, which is how you harvest them. If left too long without harvesting, the fennel seeds will scatter everywhere, and you won't be able to collect them.
Hang the fennel flower clusters upside down for several weeks to harvest the seeds.
Secure a paper bag beneath the fennel flower cluster. Hang the clusters for several days or weeks, or until you've gathered a sufficient amount of seeds. Pour the seeds into an airtight container and store them in a cool, dark place; fennel seeds can remain fresh for up to 2 years.
Harvest Florence fennel in late summer and early autumn.
The fennel bulb reaches its full size after 14 weeks. Harvest the bulb just before the plant begins to flower, when it is about the size of a tennis ball.
Harvest the fennel bulb using pruning shears.
Cut just below the base of the bulb, leaving the roots in the ground, then gather the entire plant. After harvesting, new shoots may grow from the remaining roots, allowing for another harvest in the following season.
Store fennel bulbs in the refrigerator for up to 10 days.
Place Florence fennel bulbs in a plastic bag. Do not wash them before storing in the fridge until ready to use. Generally, fennel bulbs can stay fresh in the refrigerator for at least a week.
Freeze Florence fennel for up to 10-12 months.
Wash and blanch the fennel bulbs before freezing. Blanch by boiling for 3 minutes, then immerse in cold water for a few minutes. Drain thoroughly and place the blanched bulbs into freezer-safe plastic bags. If the fennel bulbs discolor or feel soft after freezing, discard them.
