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It is best to use fresh dill as soon as possible.  For short-term storage, wrap dill in a damp towel or place upright in a container with an inch of water and refrigerate.  For long-term storage, try drying your dill.  We often freeze dill just as it is bunched by placing it in a freezer bag.  When you need a bit, just trim some off the frozen bunch and place the rest back in the freezer.

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David’s Dilled Havarti Spread
from Moosewood Restaurant’s New Classics

1 cup shredded dilled or plain Havarti cheese, lightly packed
1/4 cup minced scallions
2 tbsp chopped fresh dill (double if using plain cheese)
1/3 cup mayonnaise

In a bowl, mix together the cheese, scallions, dill, and mayonnaise.  Use on sandwhiches or crackers.  Will keep for several days sealed in the refrigerator.

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