This was the dill in the garden. All the dill harvested.
The first way I tried to save the dill was to simply hang it in a dry room. I used a peg shelf in the den. I put a plate under it to catch any leaves that may fall off. I also used a slip knot so I can tighten it as it will get thinner as it dries. When it dries, I'll knock off the dill leaves and store them in a small glass jar.
I used both the salad spinner and paper towels to get out all the moisture.
This dill will be used to flavor stocks and soups. The dried stuff will be used for when I need, say, a teaspoon of dill in a recipe.
The parsley was even easier to freeze and is a good technique for when you buy a bunch of fresh parsley at the grocery store and don't need it all.
Again I washed it and spun it dry, then paper toweled it completely dry. I removed the leaves from the stems. I then laid the leaves on a baking sheet in a single layer and put them in the freezer, uncovered.
The next morning I simply bagged them in freezer bags and pushed out as much air as possible. You can see how green they are.
Both the dill and the parsley went into a larger freezer bag labeled "herbs" to double protect them from freezer burn. "Fresh" Herbs for use all winter! How lovely.