How to Dry Dill
The delicate fronds of dill make drying dill a breeze. The key is to avoid heat and sunlight and to store it well once dried. Timing varies greatly depending on how humid your environment is.
Ingredients
- 1 bunch Dill
Instructions
Wash
- Wash dill to remove any dirt or critters that may be stuck to the dill. If there are lots of little insects, soak in cool salt water for 5 minutes (1tsp salt/1 litre water).
Pat Dry
- Remove any surface moisture from dill. Use a salad spinner, lay between two clean towels and pat dry, or lay on towel and let air dry for an hour.
Option 1 - Hang Dry
- Make a bundle of 5 to 8 large stems. Tie together tightly and hang upside down in a warm, dry spot out of direct sunlight. If you wish, place in a large paper bag with air holes to protect it from dust and catch any falling leaves. Check within 12 to 24 hours.
Option 2 - Lay Flat to Air Dry
- Remove large, thick stems and lay fronds in single layer on mesh screen or onto paper towel in dry location with good airflow and out of direct sunlight. Check within 12 to 24 hours.
Option 3 - Dehydrator
- Remove tough stems from dill. Spread fronds in single layer on screen tray, lay a second mesh on top to prevent dill from blowing around inside dehydrator. Set dehydrator to a low herb setting (35°C/95°F) for 2 or 4 hours (depend on how dry or humid your area is). Check every 30 to 60 minutes.
- Dry is fully dry when it is brittle and crumbles easily between your fingers. if it feels leather or bends instead of snapping, it needs more time.
Store
- Store in large pieces in an airtight glass jar that fits just the amount of dill you have. Keep jar in a cool, dark location away from heat sources like your stove.
- Only crush what you need, when you need it.
Video
Notes
Dried dill will start to lose flavour very quickly. Use within 3-6 months.