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Fresh Dill weed is dainty and delicate and is usually amended into recipes towards the end of the cooking process in order to best appreciate its flavor. Dried dill weed is aromatic but actually loses some of its quality and will require more of the herb to attain the results comparable to fresh dill. Dried dill seeds on the other hand actually enhances their flavor.
Drying Dill Leaves
Dry dill leaves by snipping off individual fern - leaves and laying them flat on a dehydrator tray or suitable utensil. Be sure to leave a littke space between leaves for air / heat circulation and to avoid cross contamination. In a standard food dehydrator on a low setting they will dry in about 12 to 16 hours. In a conventional oven on a very low setting it should take 4-6 hours but the quality is not as good and the potential for mishaps and lost produce is higher.
They can also be sun dried on a bakers rack or suitable tray, this takes several days and the cooperation of mother nature. If you choose to sun dry or air dry them they should be turned daily to facilitate uniform drying.
Drying Dill Seeds
Dill seeds are dried by lightly bunching them together while still on the stems. They are then hung upside down or downside up inside a paper bag with lotsa small holes punched into it for air circulation. The holes shouldn't too big that they will allow seeds to fall out, just big enough to allow for the flow of air. The bags will be catching the seeds as they dry and fall off the stem and you'll also have some more perfectly good dill weed from the stems from whence they came.
Dill Weed - Once the leaves are completely dry they should be crumbly. They should be crumbled and crushed at this point and stored in a suitable airtight container and kept in a dark cool dry location. Dry dill weed generally keeps for up to six months and can be used just like fresh dill leaves in slightly elevated quantities.
Dill Seeds - When collected dill seeds are best stored in airtight containers in a cool dry location
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