Select the best leaves and stems for consumption (very green and fresh).
Transfer the dill to a strainer and wash it, running clear water over the herbs to remove dirt or other residue.
Transfer the washed dill to a clean fabric towel and pat it dry carefully.
Remove the large stems using kitchen scissors.
Separate the stems from the leaves. You can save the stems for future use to improve flavor in soups or other preparations.
Chop the fronds into small pieces using a sharp knife. Holding the knife at a slight angle will release the most flavor and aroma. You can use a chef’s knife, rocker knife or your favorite chopping knife, etc.