To store dill:

For short-term storage, stand upright in a container with an inch of water. Then cover loosely with a plastic bag and refrigerate for up to 2 weeks.

To prep dill:

Chop the leaves and stem before cooking.

To cook dill:

Dill is a standard ingredient in pickling. It also combines well with green beans, broccoli, cabbage, carrots, cauliflower, tomatoes, parsnips, potatoes, spinach, cucumber, squash, eggplant, and eggs.

To freeze dill:

Trim off the long stem ends leaving only an inch attached to the feathery foliage. Place a couple of sprigs together inside a resealable plastic freezer bag; press out all of the air and seal. When you need fresh dill for a recipe, remove the frozen sprig and snip off what you need while still frozen. Do not let it thaw.