Whether from a garden, the farmer’s market, or the local grocery, fresh herbs are a good buy as the summer herb harvest comes in.
My neighbor gave me a sheaf of 3-foot-tall dill stems yesterday. The first thing I did was mince some and blend it into softened butter for a tangy twist on grilled corn cobs. I made some extra to freeze in half-stick quantities for later fish dinners or one-pot meals.
The rest I may mince and freeze in ice cube trays topped off with water. Once frozen, I’ll drop them into a zip-top freezer bag for easy access to fresh dill all winter long!
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