Drying dill is a fantastic way to keep that fresh garden flavor on hand all year round. While it’s the absolute best method for preserving dill seeds, you can dry the fronds too! When stored properly, your homegrown dried dill will stay flavorful for at least a year.
How Do You Dry Dill?
Since dill is an annual, preserving it is the only way to enjoy your harvest once the growing season ends. Drying is the gold standard for seeds, but you can also dry the delicate green “weed.” Just a heads-up: if you want to keep that punchy, bright flavor in the leaves, freezing actually preserves the aroma a bit better. However, if you prefer the convenience of a spice jar, here are the best ways to dry it:
- Air drying
- In the oven
- Using a food dehydrator
For the best results, harvest your dill just before it starts to flower—that’s when the essential oils are at their peak. Pro tip: give your plants a good soak the day before you plan to cut them. If you’re after the seeds, wait until autumn when they’ve turned dark and hard.
The Classic Air-Drying Method
Air drying is the gentlest way to treat your herbs, though it does take about two weeks. Simply gather a few stems into a bundle and tie them together. Hang the bundle upside down in a dry spot with plenty of airflow. Once the dill feels brittle, you can easily crumble it with your fingers right into a glass jar.
You can dry the seeds the exact same way! Just slip a paper bag over the flower heads and tie it at the base. This way, as the seeds dry and fall off, the bag catches every single one. You can even store the seeds right in that same bag.
Using the Oven or a Dehydrator
If you’re short on time, an oven or dehydrator can get the job done in about 3 hours. Set your device to a low temperature—around 100°F (40°C)—and spread the stems out in a single layer so they aren’t overlapping. If you’re using an oven, prop the door open slightly with a wooden spoon to let the moisture escape. Once it’s crisp, pack it away in an airtight jar and you’re good to go!
