Herbs

How To Dry Dill – 4 Methods of Drying Dill at Home

drying dill

Drying dill when bought fresh or harvested is a must if the intention is to preserve and store the spice for future use. A precaution prior to drying is to rinse dill’s fresh leaves and seeds with tap water to ensure the absence of clinging dirt or insects.

There are four common methods available when drying dill and each process has its distinct way of preserving the flavor and aroma of the herb.

READ ALSO: 10 Amazing Benefits of Dehydrating Food

How To Dry Dill – 4 Methods of Drying Dill

Air-drying dill

What do you need?

Paper towels or salad spinner

Rubber bands

Kitchen/Garden scissors

Container for dry dill leaves and seeds

Dry porch or any dry, shaded area around the house

Brown paper bags

Step-by-step guide of air-drying dill

STEP 1: Wash the plant with clean water and dry using paper towels or a salad spinner.

STEP 2: Collect the stem with leaves and seeds (sprigs). Separate them into small clusters and tie each bunch’s stem with a rubber band.

STEP 3: Slit the sides of paper bags and insert each bunch. Bags are for protection against dust. The slits are for air circulation, thus preventing the growth of molds or mildew.

STEP 4: Hang bunches upside down in a dry, shaded part of the house like the porch, cellar or attic. The bundles should be completely dry in about two weeks.

STEP 5: Collect the dry bunches, place them on a clean paper towel and separate the leaves and seeds from the stems.

STEP 6: Pour the seeds in an opaque, dry container. Crush the leaves and keep them in a similar container. Store the spices in a dry and dark place.

Drying dill with the food dehydrator

What do you need?

Food blender

Food dehydrator

Paper towels or salad spinner

Parchment paper

Container for dry dill leaves and seeds

Step-by-step guide of dehydrating dill in the food dehydrator

STEP 1: Wash the plant with clean water and dry using paper towels or a salad spinner. Separate by hand the leaves and seeds from the stem.

STEP 2: Place a liner or parchment paper over the food dehydrator’s tray. Spread the plant parts over the tray in a single layer.

STEP 3: Set the dehydrator’s temperature to 95 degrees and let the dill dry for about 4-6 hours.

STEP 4: The leaves are dry when they crumble to the touch. Separate the seeds and place them in a nontransparent, dry container.

STEP 5: Pour the crushed leaves into a food blender and run the device for about 1-2 minutes. Scoop the powdered form and transfer into a nontransparent, dry container. Store the spices in a dry and dark place.

READ ALSO: Which Food Dehydrator is Right for You

Drying dill in the  oven

What do you need?

Paper towels or salad spinner

Wax paper

Container for dry dill leaves and seeds

Oven or gas stove

Step-by-step guide

STEP 1: Wash the plant with clean water and dry using paper towels or a salad spinner.

STEP 2: Set the oven’s temperature to the lowest setting (about 110°F (43°C)).

STEP 3: Place a liner or wax paper over the oven’s trays. Place and spread the plant parts over the tray in a single layer.

STEP 4: Insert tray inside the oven and let dry the dill for about 2-4 hours. Keep the oven doors open if it gets too hot.

STEP 5: Check the dill parts every 30 minutes for dryness. Dill drying’s finished once the leaves crumble.

STEP 6: Remove tray from the oven, let cool. Separate the seeds and place them in a nontransparent, dry container. Crush the leaves and likewise pour them in a similar container. Store the spices in a dry and dark place.

Drying dill in the microwave

What do you need?

Salad spinner or paper towels

Plate fit enough inside the microwave oven

Microwave oven

Container for dry dill leaves and seeds

Step-by-step guide

STEP 1: Wash the plant with clean water and dry using paper towels or a salad spinner.

STEP 2: Place two layers of paper towels over a plate that could fit inside the microwave oven.

STEP 3: Place and spread the plant parts over the plate in a single layer then set a single paper towel on top of them.

STEP 4: Insert the plate inside the device and set the temperature to high heat for about 30 seconds.

STEP 5: Check the dill if it’s dry after the time’s up. Continue for another 30 seconds if the herb is not dry enough to the touch. Mix the leaves between every session. Stop heating once the plant material breaks up into fine pieces when you so much as touch it.

STEP 6: Remove the plate from the microwave, let cool. Separate the seeds and place them in an opaque, dry container. Crush the leaves and likewise pour them in a similar container. Store the spices in a dry and dark place.

The four drying dill methods are all easy to do. Choosing the right procedure would depend on your needs.

For quick drying, the microwave method is the choice, but the spice’s flavor will only last from two to four weeks. Both the oven and microwave processes that use heat tend to discolor the leaves, reduce the flavor, blacken the spice if the plant is over dried, and present uneven drying.

The better methods are the use of air dry and food dehydrator which is observed to keep the flavor for a year. The air dry method’s drawback is the spice’s risk to mold and mildew contamination if drying is incomplete caused by the presence of high humidity in the atmosphere or premature collection of the plant before the two-week drying time is up.

The use of a food dehydrator is the best method that effectively preserves the appearance, taste, and aroma of dill. The cost will only be an issue if an expensive brand of the dehydrator is purchased.