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| Long story short, I bought one of those Aerogardens and have way too much dill to use. I have been reading other sites and the best storage for taste seems to be freezing in olive oil or butter. But I want to use it when my green beans are ready in early June. Canning with oil is a no no, correct? I hate to waste it! Any suggestions?
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Follow-Up Postings:
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| Well I buy dried dill and the taste is good enough for me. You can do that. |
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| I would disagree that freezing in olive oil or butter is the best storage method. We dry/dehydrate all of ours in either the microwave or dehydrator - it dries very quickly - and store it in any dark colored jar or bottle (the brown plastic prescription bottles work great). Stored out of the sun or bright light it lasts for years with great flavor potential. We use it on sliced tomatoes, salads, beans, even sprinkle it on meats and sandwiches. Dave |
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| Storing in the freezer is great- if you have the space for it. I prefer freezing in butter or oil for things other than dill, mostly because I don't use dill with butter or oil much, and I use it a LOT dried. As in I can go through a pound or two a year in dried dill. Dehydrating is also great- if you have a means to dehydrate it. I recommend using a dehydrator or oven method rather than microwave method. But that's just personal preference, I don't like the way microwave drying turns out, and favor using the dehydrator for herbs. I would say don't just air dry it. I've had a noticeable flavor reduction when I've tried to just air dry herbs that have delicate flavor retention like dill or parsley. Personally, I dehydrate my dill. Then I put it into mason jars and use my vacuum sealer on the jar. Then the herbs get stored in a cool dark place. |
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