To chop fresh dill, remove the delicate foliage and stems from the thick center stem. Discard the stem. Use a sharp chopping knife to mince the foliage, also called dill leaves, to the desired consistency. Dill, which loses flavor quickly after picking, is easier to chop when dry.
Prepare fresh dill by rinsing it in cold water to remove dirt and debris. Wrap it in a paper towel and gently squeeze it to remove excess moisture before chopping. One bunch of fresh dill produces approximately 3/4 to 1 cup of chopped dill leaves. When substituting fresh herbs, including dill, for the dried variety, 1 tablespoon of freshly chopped herbs equals 1 teaspoon of dried herbs.