Dill has delicate, feathery leaves, so treat it as a tender herb: dry it quickly at a low temperature. A dehydrator set to 95-115°F takes 1 to 4 hours, and the microwave works for a small batch. You can also air-dry dill, but keep the bunches small and the airflow good. This guide covers drying dill weed (the leaves) and dill seed, with storage and cooking tips.
Dill weed (leaves): dehydrator at 95-115°F for 1-4 hours, or air-dry in small bunches
Dill seed: let seed heads dry, then shake out the seeds
Done when: leaves crumble and stems are brittle
Storage: airtight jar, cool, dark, dry, six months to a year
Harvest and Prep
- Harvest before it flowers for the best leaf flavor, in the morning once the dew is gone (Oregon State Extension).
- Cut whole fronds or sprigs. Shake off insects.
- Rinse if needed in cool water, shake gently and pat completely dry. Delicate dill fronds hold water in their fine leaves, so dry them well.
The extension guides I checked do not list dill by name, so I treat it like other tender-leaf herbs: quick, low-heat drying, and small bundles if you air-dry.
Dehydrator Method
- Set the dehydrator to 95-115°F. Use the low end to keep the color green.
- Lay the fronds in a single layer. Cut long stems in half if they do not fit.
- Dry for 1 to 4 hours, checking every 30 minutes late in the process.
- Dill is done when the fronds crumble easily and the stems snap. It dries fast, so do not over-dry.
For temperatures and setup, see drying herbs in a dehydrator and the general how to dry herbs guide.
Air Drying
- Tie 4 to 6 sprigs together loosely with a rubber band.
- Hang upside down in a warm place with good airflow, out of the sun.
- Cover with a paper bag with holes punched in it to catch falling bits.
- Wait about 5 to 10 days and test for crumbling.
If the room is humid, switch to a dehydrator so the delicate leaves do not mold.
Microwave Method
Place clean, dry fronds between paper towels, microwave for 1 minute on high, then check and stir. Continue in 30-second bursts to about 2-3 minutes per cup in total. Dill can scorch quickly, so stop as soon as it is crisp.
Drying Dill Seed
Dill seed comes from the flower heads. Let the heads mature on the plant until the seeds turn brown, then cut the stems and hang them upside down in a paper bag so the seeds fall into it. Shake out the seeds, spread them on a tray to finish drying for a few days, and store them in an airtight jar. Seeds keep well and are used in pickling, breads and spice blends.
Storage
- Cool the dried dill fully before jarring.
- Use an airtight glass jar in a cool, dark, dry place.
- Oregon State gives six months to a year of good quality.
- Crumble it as you use it. Whole fronds keep flavor better than powder.
See how to store dehydrated food for more container options.
Using Dried Dill
- Substitution: 1 tablespoon of fresh dill equals 1 teaspoon of dried (Penn State).
- Good with: yogurt dips, potato salad, fish, eggs, soups and pickles.
- Flavor: many cooks find dried dill milder than fresh, so add a bit more at the end of cooking.
- Pickles: curious about dehydrated pickles? See dehydrated pickles.
Quick Answers
How long does dill take to dry?
1 to 4 hours in a dehydrator and 5 to 10 days by air. It often dries at the quick end of the range.
Can I dry dill in the oven?
You can, at the lowest setting with the door open, but Penn State says oven drying generally is not recommended because it can destroy flavor, oils and color. A dehydrator or microwave is better for delicate dill.
What is the difference between dill weed and dill seed?
Dill weed is the feathery leaf with a fresh, grassy flavor. Dill seed is stronger and more like caraway.
Why did my dill turn brown?
Too much heat or slow drying. Keep the temperature low and dry it quickly.
How should I dry other herbs?
See our herb drying guide.
