Wash the dill in cold water, remove excess moisture with a salad spinner, and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.

Freeze: Wash and dry the dill, Roughly chop the leaves, Wrap the dill in plastic wrap, squeeze out any air, and tie a knot, Place the wrapped dill in an airtight container or freezer bag, Freeze for 1.5–2 hours, or until completely frozen