Dill and parsley are versatile fresh herbs that add brightness and flavor to many dishes. However, their freshness fades quickly after purchase. Preserving them can extend their lifespan for weeks or even months. There are several methods for preserving dill and parsley to lock in flavor, color, and nutrients.
Drying Dill and Parsley
One of the easiest ways to preserve dill and parsley is by drying. Drying removes moisture to prevent spoilage. Once dried, dill and parsley can be stored in airtight containers for months.
To dry dill or parsley, rinse and pat the herbs dry. Remove any damaged leaves or stems. Cut the herbs off the main stems and arrange in a single layer on a drying rack or baking sheet. Place in a warm, dry spot out of direct sunlight and allow to dry for 1-2 weeks. Dried herbs are fully dry when they crumble easily between your fingers.
You can also use a food dehydrator to speed up drying. Set the dehydrator to 95-100°F and dry the herbs for 2-4 hours. Check frequently until the herbs are crispy and crumble easily.
For long term storage, keep dried dill and parsley in airtight glass jars or containers and store in a cool, dark place. Properly stored dried herbs will retain optimal flavor for 6-12 months.
Freezing Dill and Parsley
Freezing is another simple way to preserve fresh dill and parsley flavor. To freeze:
- Rinse the herb and pat dry
- Remove any thick stems or damaged leaves
- Chop or leave whole sprigs
- Spread in a single layer on a baking sheet
- Freeze for 1-2 hours until completely frozen
- Transfer to freezer bags or airtight containers
Frozen dill or parsley will keep for 6-12 months. It is best used for cooking rather than garnish. Chopped frozen herbs can be added straight to soups, stews, and sauces. For best results, add near the end of cooking.
Canning Dill and Parsley
Canning is a popular method for long term preservation. It involves heating the herbs in sealed jars to kill microorganisms and deactivate enzymes that cause spoilage.
To can dill or parsley:
- Wash and thoroughly dry herbs.
- Chop herbs, removing thick stems.
- Pack chopped herbs tightly into clean canning jars, leaving 1⁄2 inch headspace.
- Pour boiling water, vinegar, or oil over the herbs to fill the jars, leaving 1⁄2 inch headspace.
- Wipe jar rims clean.
- Apply lids and screw bands tightly.
- Process jars in a water bath canner for 10-15 minutes.
- Allow to cool completely before storing.
Canned dill or parsley will keep for up to a year. The water bath heating process may cause some loss of flavor and color over time.
Pickling Dill
Dill has a natural affinity for pickling. The brine solution helps preserve its flavor. To pickle dill:
- Rinse fresh dill sprigs
- Pack sprigs into sterile jars
- Add spices like garlic, peppercorns, or chilies (optional)
- Prepare a brine of water, vinegar, salt, and sugar. Bring to a boil.
- Pour the hot brine over the dill to cover
- Seal the jars and refrigerate for 2-3 weeks to pickle
The acidic brine preserves the dill for 1-2 months refrigerated. For long term storage, process pickled dill in a water bath canner for 10 minutes after packing into jars.
Oil Packed Herbs
Packing chopped herbs in oil is a simple preserving technique. To oil pack dill or parsley:
- Clean and thoroughly dry fresh herbs.
- Chop herbs finely.
- Place in sterilized jars or bottles.
- Cover with olive oil, leaving 1⁄2 inch at the top.
- Store refrigerated for up to 2 months.
The oil prevents oxidation that causes wilting and browning. Oil packed herbs retain their color and flavor for several weeks refrigerated.
Vinegar Packed Herbs
Herb vinegar is great for salad dressings. To make dill or parsley vinegar:
- Wash and dry fresh herbs.
- Add herbs to a sterilized jar.
- Heat cider vinegar or white vinegar to a boil.
- Pour hot vinegar over the herbs to cover completely.
- Seal the jar and store refrigerated for 2-3 months.
The flavor of the herbs will infuse into the vinegar over time. Strained herb vinegar keeps for up to 6 months refrigerated.
Freezer Pesto
Making pesto is a great way to preserve parsley. To make and freeze parsley pesto:
- Blanch parsley leaves for 60 seconds to maintain color.
- Puree with olive oil, Parmesan, pine nuts, garlic, and lemon juice.
- Spoon into ice cube trays or muffin tins.
- Freeze for 2-3 hours.
- Pop out and transfer to freezer bags.
Frozen parsley pesto cubes can be popped out and thawed to toss with pasta, spread on sandwiches, or incorporate into recipes for up to 6 months.
Dried Herb Mixes
Dried dill and parsley can be incorporated into flavorful herb mixes that make cooking easier. Here are some herb mix ideas:
| Herb Mix | Ingredients |
|---|---|
| Italian Seasoning | Dried basil, oregano, marjoram, parsley, garlic powder, onion powder |
| Fines Herbes | Dried parsley, chervil, chives, tarragon |
| Ranch Dip Mix | Dried parsley, dill, chives, garlic, onion, pepper |
| Taco Seasoning | Dried oregano, cumin, chili powder, paprika, garlic, onion |
Store homemade herb mixes in airtight containers out of sunlight for 3-6 months.
Storage Tips
Here are some tips for storing preserved dill and parsley:
- Keep herbs in airtight containers in the refrigerator or freezer.
- Glass jars, plastic containers, and freezer bags all work well.
- Always label containers with the herb and date preserved.
- Regularly check refrigerated items and use within recommended time.
- Use clean utensils to remove herbs to avoid contamination.
- Do not store glass jars in freezer.
With proper storage methods, you can enjoy the flavor and freshness of dill, parsley, and other herbs long past their prime.
Uses for Preserved Dill and Parsley
Here are some ideas for using up your preserved dill and parsley:
- Add dried or frozen herbs to soups, stews, rice, pasta, and sauces.
- Use herb-infused vinegars and oils for salad dressings and marinades.
- Mix oil packed herbs into dips, spreads, mayonnaise, and vinaigrettes.
- Use pickled dill to make homemade dill pickles.
- Add dried herbs to bread, muffin, and scone mixes.
- Use herb pesto as a sandwich spread, pasta sauce, or pizza topping.
- Mix herb spice blends into meat rubs and marinades.
- Stir chopped herbs into butter or cream cheese.
Get creative with recipes to use up preserved herbs before they lose flavor. Adjust amounts as needed since dried and frozen herbs have concentrated flavor.
Shelf Life of Preserved Dill and Parsley
How long preserved dill and parsley last depends on the storage method. Here are some general guidelines for shelf life:
- Dried: 6-12 months stored airtight in a cool, dark place
- Frozen: 6-12 months stored airtight in the freezer
- Canned: 12 months stored in a cool, dark place
- Pickled: 1-2 months refrigerated, up to 1 year if processed in a canner after pickling
- Oil packed: 2 months refrigerated
- Vinegar packed: 2-3 months refrigerated, up to 6 months if vinegar is strained after infusing
- Pesto: 6 months frozen
- Herb mixes: 3-6 months stored airtight and away from sunlight
Properly preserve and store dill and parsley to get the longest shelf life. Discard any spoiled herbs that show signs of mold, off odors, or slime.
Troubleshooting Guide
Issues may arise when preserving dill and parsley. Here is a troubleshooting guide:
| Issue | Cause | Solution |
|---|---|---|
| Moldy herbs | Excess moisture, storage at wrong temperature | Discard moldy herbs. Improve drying and storage methods |
| Loss of flavor and color | Prolonged storage, exposure to heat, light, or air | Use preserved herbs sooner. Improve storage containers and conditions. |
| Soft or limp herbs | Incomplete drying, absorbed moisture during storage | Dry herbs longer initially. Use fresh storage containers. |
| Rancid preserved herbs | Spoiled herb oil | Discard rancid oil and herbs. Use more garlic or lemon juice as a preservative. |
With the proper techniques, herbs can be preserved successfully at home for extended use. Follow recipes precisely and store properly for best quality and safety.
Conclusion
Dill and parsley add vibrant flavor but spoil quickly after purchase. Preserving them by drying, freezing, canning, pickling, and more can extend their usability for months. Each method produces different flavor and texture results. Store preserved herbs properly in airtight containers to maintain quality and freshness. Incorporate the preserved herbs into a variety of dishes, dressings, and recipes to enjoy their flavors as long as possible.
