Love love love this idea and this video! Dill is one of my favorite herbs and am always so disappointed with dried dill. I know this will be fresh smelling and taste wonderful! Thank you for teaching this old lady a new trick!!!!
I don't chop mine and leave it in big pieces so when I take it out of the salt and wash it off I don't lose anything through the strainer , I'm using some that is two years old and it still taste fresh like it was just picked
Thank you for this great idea! I have a ton of dill this year and I hate it going to waste! I’m freeze drying some now and I’ll definitely do your salt preservation method! 🥰
Wanted to share a tidbit of info. I see many using sea salt or pink Himalayan salt. I have a friend who only used these two, she developed a-fib, saw cardiologist and they tried everything, even cardioversion (where they shock the heart to attempt to correct rhythym) all to no avail. She started doing some research and found info on using these salts only and how it can lead to iodine deficiency which can cause a-fib. She discussed with cardiologist and they tested, sure enough she had deficiency. She added regular common table salt back into diet, iodine levels rose, a-fib resolved, she now eats a mix of both salts and has never had a-fib again. Only mention as I, being a nurse of 3 decades, had never heard of such. Always thought the sea salt and pink himalyian salt were healthier choice. I learned from cardiologist and my friends story that most need some regular salt (99 9% of the time the salt we purchased for generations has been the iodinized version)
Great info! Thank you so much for sharing this with us. I think the most valuable point you made was the time and energy put into storing herbs by other methods. Not that they are improper or wrong, just that salt preserving benefits outweigh the benefits of alternate methods. I like my herbs in many methods as well. It's the same but just slightly different.
I use a couple of methods, some herbs I preserve in oil, others I simply dry and I have frozen herbs. But recently I have taken the bulk of my herbs to the Mission.@@lulishomestead6767
I just stumbled over your recipe looking for dill preservation options that don't involve drying or freezing. My grandmother was transylvanian-saxon and her culinary heritage is VERY dilly :D Thanks so much for the suggestions!
Wow! Who knew? Thank you for this video. I never grew Dill before but this year I decided to. Never knew how much I liked it. The leaves of my plant are yellowing so I must be doing something wrong. I’m growing in a planter. But, I’m going to try and revive that baby. ❤️TY for this.
It turned color slightly darker. The aroma is amazing dilly. The taste is salty dill, I just make sure to take that into account when salting my food. I just finished a jar that I made July of last year! So it lasted a year in my fridge.
New subscriber here🫶 Thanks for ur video… this year I have a lot of dill… it’s overwhelming…. In a good way… I followEd ur recipe on preserving dill with salt ♥️
I am looking for a good way to preserve my dill until the pickles are ready to make garlic dill pickles. Is this a good method for saving approximately 3 weeks?
I have some freeze dried dill in my spice rack but don't know in what & how to use it? Perhaps you cn help me? Also, how do you take the salty taste out of your jar preserved dill, when you get around to using it later in the year? Thank you for the video. 😀
Great question! Growing up in the Russian/Ukrainian house we used dill all the time: in soups, stews, stir-fry, salads, on top of steamed vegetables, boiled potatoes, salad dressings. I place my herbs into dishes at the end, same time as I add other herbs and spices. I count that salt in when I season my food.
Dried dill or fresh dill is excellent to add into Egg Salad. You’ll love the taste. ** if it’s freeze dried don’t be shy when adding the dill weed to your egg salad mixture….
Thank you so much. I love your recipes. Your garden is amazing. What zone are you in? I love growing dill for food, spice, and it attract beneficial insects to the garden. I was like you, I grew to love it more and more as an adult!
@@lulishomestead6767 OK honey so do I take the entire plant out of the ground? I just did everything you said. I left some dill that looks young out there hoping it'll still take, I am in Pa. I use all my fresh herbs as a deer repellent. They DETEST it. They never cross over the threshold. Maybe it will continue to grow through summer? I'm in zone 4-5. Thanks for any more info. You're ADORABLE!
what about dry canning? once your deal is dry couldn't you just dry can and seal it that way without the salt? the only reason I ask this is because I have a friend to have a serious liver condition that cannot have salt at all. let me know what you think.
Hi, good question. I use different methods. Sometimes I place them into boiling water for 10 min , sometimes I place them in the microwave with once inch of water in each jar for 10 min. If jars are requiring dry canning , I place jars into an oven 250°F for 10-15 minutes until all water evaporated.
Hi thanks! I like to use pink Himalayan salt, but sea salt is great as well because they contain many essential minerals. The table salt has only one-sodium.
Thank you for your question. I like to use Celtic sea salt or Himalayan Salt, which contains potassium, magnesium, calcium, and other essential minerals.
Awesome!!!! Welcome! I don't know herbs in Philippines. I would recommend a herbal or wild herbs book (with colored pictures and descriptions) to your area. There are so many plants that look a like. You don't want to make any mistakes.
I understand your point. Sometimes there is no possibility of freezing for various reasons. I need to store herbs without the use of electricity, which means shelf-stable in a cool place. I use Himalayan salt which has sodium and other essential minerals
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (3/4)](http://i.ytimg.com/vi/IVwR87OH0_A/mqdefault.jpg)
Love love love this idea and this video! Dill is one of my favorite herbs and am always so disappointed with dried dill. I know this will be fresh smelling and taste wonderful! Thank you for teaching this old lady a new trick!!!!
Try thus method. It lasts me several months in the fridge
In Brazil is super expensive. Thank you for share 🙏😘🇧🇷
I don't chop mine and leave it in big pieces so when I take it out of the salt and wash it off I don't lose anything through the strainer , I'm using some that is two years old and it still taste fresh like it was just picked
Wonderful!!! Thank you for sharing.
Great tip THANK YOU 👍
I keep limes in a salt brine.
Thank you for this great idea! I have a ton of dill this year and I hate it going to waste! I’m freeze drying some now and I’ll definitely do your salt preservation method! 🥰
That’s awesome!
What an awesome thing to know! You are such a wealth of information! I’m sure you could do this with other savory herbs as well.
Thanks. This can be done with parsley, dill, and cilantro. Basil did not work
I have a CRAZY amount of dill right now! Thank you for the time and energy to provide this ancient technique! Love from California
I am thankful that you shared this way to preserve dill. It's one of my favourite herb. Thanks for sharing.
🙂
Thank you for this video!
I'll be trying thus tomorrow!!
You are welcome
Wanted to share a tidbit of info. I see many using sea salt or pink Himalayan salt. I have a friend who only used these two, she developed a-fib, saw cardiologist and they tried everything, even cardioversion (where they shock the heart to attempt to correct rhythym) all to no avail. She started doing some research and found info on using these salts only and how it can lead to iodine deficiency which can cause a-fib. She discussed with cardiologist and they tested, sure enough she had deficiency. She added regular common table salt back into diet, iodine levels rose, a-fib resolved, she now eats a mix of both salts and has never had a-fib again. Only mention as I, being a nurse of 3 decades, had never heard of such. Always thought the sea salt and pink himalyian salt were healthier choice. I learned from cardiologist and my friends story that most need some regular salt (99 9% of the time the salt we purchased for generations has been the iodinized version)
Interesting! Wow. I know sea salt contains a very small amount of iodine, but not as much as ionized table salt. Thank you for sharing.
I prefer supplementing with iodine drops. I believe our bodies could benefit from higher than RDA iodine amounts. No iodized salt for me.
Great video! I found you from Facebook. I love hearing about how things are done in other countries and cultures.
Welcome aboard!
June of 2024 and this video an conversation is still relevant ❤ i am growing an harvesting so mamy herbs an i love your videos.
Great info! Thank you so much for sharing this with us. I think the most valuable point you made was the time and energy put into storing herbs by other methods. Not that they are improper or wrong, just that salt preserving benefits outweigh the benefits of alternate methods.
I like my herbs in many methods as well. It's the same but just slightly different.
How do you preserve your herbs?
I use a couple of methods, some herbs I preserve in oil, others I simply dry and I have frozen herbs. But recently I have taken the bulk of my herbs to the Mission.@@lulishomestead6767
I just stumbled over your recipe looking for dill preservation options that don't involve drying or freezing. My grandmother was transylvanian-saxon and her culinary heritage is VERY dilly :D Thanks so much for the suggestions!
You are welcome. I stored one small jar in my fridge and used it 8 months later in soups.
Thank you for sharing I’m going to try this method tomorrow 😀
Best wishes
Wow! Who knew? Thank you for this video. I never grew Dill before but this year I decided to. Never knew how much I liked it. The leaves of my plant are yellowing so I must be doing something wrong. I’m growing in a planter. But, I’m going to try and revive that baby. ❤️TY for this.
I preserve alot. Thank you for the tip. Blessings
When in abundance today store away for tomorrow
Do you have to use a special kind of salt? Kosher salt, table salt, sea salt?
What type of salt would you recommend using? Or what do you use?
I like to use Celtic Sea Salt, Redmond Real Sea salt or pink Himalayan
Amazing video, I learned a lot. Thank you for making it!!
😃
you can also use it in pickle / fermented food
and of course vinegar salad-dressing for gherkins etc.
Absolutely!
YOU HELPED ME A LOT…❤
I am happy to share
I brought dill from my local market, and could only get a massive bunch. Didn’t want any to go to waste - perfect video! Thank you
Thanks. It will store for months in a cool place.
Thank you for your video, hope all is well with you 🙏
Would you use the same ratio of salt:herb if using other herbs such as parsley, cilantro, basil, and rosemary?
Yes, however, I use rosemary infused in olive oil instead of.
I’m curious what it looks like after a month or two. Could you do a follow up video to show what it looks like after a while?
It turned color slightly darker. The aroma is amazing dilly. The taste is salty dill, I just make sure to take that into account when salting my food. I just finished a jar that I made July of last year! So it lasted a year in my fridge.
Great video!
Thank you. I hope it was encouraging in your journey to homesteading.
New subscriber here🫶 Thanks for ur video… this year I have a lot of dill… it’s overwhelming…. In a good way… I followEd ur recipe on preserving dill with salt ♥️
If someone were worried about the salt content...could they give it a quick rinse after removing some from the jar?
Salt is not the enemy. However, not eating enough potassium is the bigger problem.
@@lulishomestead6767 I don't have an issue with salt...but I have some 80 something year old friends whose doctors still say...watch the salt intake.
Love this video! Thank you for sharing
Thank you!
You inspired me thank you!
I'm so glad!
I do not have enough dill to fill my small jar...will this method still work? Thank you!
How long will this last? And can I do this with basil, Oragano as well?
It last one year in the fridge. This would work with basil and oregano as well.
Once you put the dill and salt in jar, how long will it keep? And once opened, you can store it back in the cellar?
My cellar stayed cold. But best keeping was in the fridge. It lasted 8 months.
I am looking for a good way to preserve my dill until the pickles are ready to make garlic dill pickles. Is this a good method for saving approximately 3 weeks?
This method will work well. Just keep in mind the amount of salt you are using here will apply to the pickles
@@lulishomestead6767 I'm rinsing my dill now!
Do you have to cut it all up, I want to use m8ne to make pickles and like the sprigs better. But do you still pack it down that tightly?
Just put it in the fridge in a baggie. Or, pick as you use it for pickling.
I have some freeze dried dill in my spice rack but don't know in what & how to use it? Perhaps you cn help me? Also, how do you take the salty taste out of your jar preserved dill, when you get around to using it later in the year? Thank you for the video. 😀
Great question! Growing up in the Russian/Ukrainian house we used dill all the time: in soups, stews, stir-fry, salads, on top of steamed vegetables, boiled potatoes, salad dressings.
I place my herbs into dishes at the end, same time as I add other herbs and spices.
I count that salt in when I season my food.
Dried dill or fresh dill is excellent to add into Egg Salad.
You’ll love the taste.
** if it’s freeze dried don’t be shy when adding the dill weed to your egg salad mixture….
Love this idea. What kind of salt did you use?
can you preserve green onion like this?
I have not tried with green onion.
Can you do this with all your other herb ie basil etc
Thank you so much for the helpful video
Thank you. Basil did not keep it's shape very well. It went black. I will not recommend
@@lulishomestead6767
Thank you so much for taking the time to answer me really appreciate your advice
🙂
Can this Dill be used in cucumbers when they are ready
Do you mean when pickling cucumbers?
@@lulishomestead6767 yes when pickling
Excellent video. Can I do the same thing with cilantro? I have a lot of it right now but cannot use all of it fast enough. Thank you
My salted dill lasted 8 months in the fridge. I just used up the last batch I made back in September. And now I have fresh dill growing in the garden.
I haven't tried with cilantro, for some reason I don't feel confident it will work. Please let me know if it works.
I make dill and Lima or fresh faba beans rise .my fav
Sounds delicious!
great video, thank you. Please, what kind of salt do you use?
I use pink Himalayan salt.
amzn.to/3dMPTLb
I just learn so much from you... is your dill still moist when you mixed it with the salt or do you completely dry it first?
Yes moist. I try to remove water as much as possible, but the dill is still very fresh and not wilted.
Thank you so much. I love your recipes. Your garden is amazing. What zone are you in? I love growing dill for food, spice, and it attract beneficial insects to the garden. I was like you, I grew to love it more and more as an adult!
Thank you! I am in zone 6a. Dill loves growing here! Btw, I am still using some left over preserved dill, in February!
Love the Dilly Hands
🤣
What do I do after I take the flowers off and the dill? Just leave the sticks?
I freeze all of the long stems. Take a look at my soup videos from January of 2021, where I make meat broth. I use them when making broth.
@@lulishomestead6767 OK honey so do I take the entire plant out of the ground? I just did everything you said. I left some dill that looks young out there hoping it'll still take, I am in Pa. I use all my fresh herbs as a deer repellent. They DETEST it. They never cross over the threshold. Maybe it will continue to grow through summer? I'm in zone 4-5.
Thanks for any more info. You're ADORABLE!
Thanks
what about dry canning? once your deal is dry couldn't you just dry can and seal it that way without the salt? the only reason I ask this is because I have a friend to have a serious liver condition that cannot have salt at all. let me know what you think.
also, my question would be could you use sugar as a preservative?
Sugar is the preservative. Jams and jellies are shelf stable with sugar.
I have not tried dry canning with dill. Canning, unfortunately, kills some of the beneficial properties. Salt is a great preservative.
You have 1/2 as much salt as the weight of the dill?
That’s right, I use it to season my food. Remember, this is not table salt of NaCl, this is pink Himalayan salt that contains other 84 trace minerals
I can do any herb basically? I'm thinking thyme or basil. P.s. I love your channel. I like home herbalism and canning too =)
Oh! I see in the comments basil turns black.
Yes, basil can turn black. I like to use dill, parsley, and cilantro this way. Thyme I dry or freeze in butter cubes
Thankyou!
🙂
How do you sterilize your jars?
Hi, good question. I use different methods. Sometimes I place them into boiling water for 10 min , sometimes I place them in the microwave with once inch of water in each jar for 10 min. If jars are requiring dry canning , I place jars into an oven 250°F for 10-15 minutes until all water evaporated.
What is the shelf life on the dill Ma’am ?
One jar i kept in the fridge and dill was good for 6 months. Another jar i stored in the cool basement ( temperature around 55°F) it lasted 3 months.
Hi, how much salt to how much dill?
2 parts of dill to 1 part of salt. I used 8 oz of dill and 4 oz of salt. Salt is the preservatant.
If you get a Rubbermaid spatula, you will get every drop of dill from the bowl!
Lol! I agree!!!
What kind of salt?
Is that pink Himalayan salt?
Yes
What kind of salt, any salt?
I prefer pink Himalayan or Celtic sea salt
Can it be any type of salt? What kind do you use? Great video by the way.
Hi thanks! I like to use pink Himalayan salt, but sea salt is great as well because they contain many essential minerals. The table salt has only one-sodium.
@@lulishomestead6767 actually table salt has iodine, unless you specifically buy non-iodinized.
What kind of salt to use, please say so if any body else knows.
I like to use Celtic Sea Salt or Pink Himalayan Salt
А что за соль вы исползайте?
Thank you for your question. I like to use Celtic sea salt or Himalayan Salt, which contains potassium, magnesium, calcium, and other essential minerals.
it is not too much salt?
On popcorn 😊
Interesting
Is there a non- edible dill or poisonous dill?
I never heard about a poisonous dill. Maybe there are some look alike, but dill has a distinct smell and look.
Thanks Luli, there are plants here in my country that looks like dill, but they say its not dill.
What country are you from?
@@lulishomestead6767 Philippines.
Awesome!!!! Welcome! I don't know herbs in Philippines. I would recommend a herbal or wild herbs book (with colored pictures and descriptions) to your area. There are so many plants that look a like. You don't want to make any mistakes.
o sense on born broth , the heart is not speaking but with foods egoism
6:57 ✅
🙂
Aspergillosis fumigatus
Motor mouth.... could have done a 3minute presentation !!!
Or you can just FREEZE it. No need for sodium
I understand your point. Sometimes there is no possibility of freezing for various reasons. I need to store herbs without the use of electricity, which means shelf-stable in a cool place. I use Himalayan salt which has sodium and other essential minerals
What kind of salt?
I like to use pink Himalayan salt or red man sea salt
@@lulishomestead6767 thank you!