How to Dry Dill Leaves

Dehydrator Method

• Arrange the clean fronds in a single layer on your dehydrator tray.
• Dry the herbs at a low temperature (95-105 F) for 10-12 hours or until fully dried and crumbly to the touch.
• Let the dry herbs cool to room temperature, then transfer them to an airtight container to use as desired. For consistently sized pieces, feel free to crush them with a mortar and pestle (or the back of a spoon in the jar).

Oven Method

• Line a baking sheet with parchment paper and preheat the oven to the lowest temperature setting (usually 170 degrees F).
• Arrange the clean dill leaves on the parchment paper in an even layer.
• Place the tray in the oven and prop the oven door open with a wooden spoon to drop the temperature as much as possible.
• Dry herbs for 1-2 hours, flipping over halfway as needed.
• Let the dry dill weed cool to room temperature, then roll the parchment paper into a tube and gently crush the leaves with the heel of your palm.
• Pour the dried herbs into an airtight container and use as desired.

Air Drying

• Dry bunches of dill together with a rubber band and hang upside down in a cool, dark place with good ventilation.
• Allow the dill to dry for 1-2 weeks until dry and crumbly.

How to Dry Dill Seeds

• Look for dill flowers that have gone to seed and select flower heads that are fully brown. Use kitchen scissors to trim off the seed heads and place them in a paper bag.
• Store the paper bag in a cool, dry place, like a pantry, for several months or until completely dried.
• Shake the seeds off the flower heads. I like to do this into the bag.
• To remove any excess material from your seeds, it helps to winnow the seeds by pouring them from container to container on a slightly breezy day. As you pour, the dried pieces will fly away in the breeze. You can also shake the seeds through a strainer several times.
• Store the dried seeds in an airtight container and use however you'd like!