Do you have some fresh dill that you’d like to preserve for longer? How about for years? You can, when you know how to dry dill properly. And today we’re going to talk about that!
Dill is a delicious, beautifully refreshing herb native to the Eastern Mediterranean and Western Asia. Thanks to its aromatic scent and incredible health benefits this wonderful plant eventually took over the world and is now a staple in the kitchens of most home cooks all over the globe.
Now there’s nothing quite like fresh dill! It’s great to use with fish, shrimp, chicken, lemon and of course – in combination with yogurt, garlic, cucumber and salt to make tzatziki. But the dried herb isn’t so bad either.
Here’s why. By drying dill we’re removing the moisture from the tiny leaves, while preserving the nutrients and flavor inside the herb. We’re basically condensing it and saving money and space. We’re also preventing it from spoiling within a week.
You can use the dried dill pretty much like you would the fresh herb, but it will last longer, even in your pantry. We’re talking years. Not months. Now if you’ve got some of this herb at home and want to extend its shelf life you can either freeze some as shown in this guide or learn how to dry dill with the easy guide below.
Reasons To Dry Dill On Your Own
Before we get into the best ways to dry dill, here are some reasons to do it (in case you need some convincing):
- Drying herbs like dill will help to extend their shelf life and preserve the nutrients
- If you’ve got more dill than you can eat within 5-7 days, you’ll reduce food waste and save money!
- Always having dried dill is very practical! Even if you forget to buy fresh, you can use some of the dried herb when needed in recipes.
- If you buy dried dill, you never know how long it has stayed on the shelves. When you dry it yourself – you can be sure of it!
- It’s fun and useful to do!
How To Dry Dill
Before we start drying dill, we need to wash it thoroughly! I find the best way to do so is by “soaking it” in a bowl full of water for a few minutes. Almost like my grandma used to wash the laundry, just gentler, I guess.
Once you’ve got that sparkling clean bunch of dill, shake the water off and pat it dry. Or if you have time – let it dry completely on the dish drying rack for about 30 minutes.
Method 1: Air Drying
This is my favorite way to dry herbs! It’s, natural, less aggressive and therefore fewer things can go wrong. So if you don’t mind waiting for 1-2 weeks this is the best way to dry dill.
I prefer drying dill and most of my herbs on a herb drying rack or over a net. Spread the dill sprigs in a single layer over the drying rack. It is important the dill sprigs aren’t stacked on top of each other, because you want the air to be able to circulate freely. This will fasten the drying process, prevent the formation of mold and will allow the sprigs to dry evenly.
If you don’t have that much space, you can also tie dill sprigs in small bunches and hang them upside down. Make sure to not put too many dill sprigs together in a bunch (5-10 max), to allow quicker and mold-free drying.
In both cases, you want to do the drying in a place with good airflow and out of sunlight (direct sunlight can destroy the beneficial compounds in dill).
Method 2: Drying Dill With A Dehydrator
If you have a dehydrator, then this will be the second-best way to dry dill. It’s quicker and it’s milder than drying the herb in the oven or the microwave for example.
Preheat the dehydrator to around 95-110ºF/35-43ºC.
Grab your dill sprigs and place them on the dehydrator racks, making sure to spread them evenly and in a single layer. Again, airflow is crucial!
Let the dill dry, it will need anywhere between 2-5 hours. Make sure to start checking on it after about 2 hours and do so every 20-30 minutes. When the leaves start to easily crumble between your fingers, they’re done.
How To Store Dried Dill
Once you’ve dried the dill, you need to store it properly, so that it lasts for a long time. Before you put the dill in the container, try to remove the stems, but don’t crumble the leaves. Crumble them right before adding to a dish – the flavor is different! It’s so much stronger when you store the leaves/sprigs whole.
I always use clean recycled jars for my dried herbs. And I highly recommend you use glass containers as well. I don’t know about you, but I think we’re getting enough plastic into our systems already. So let’s try and reduce it!
When stored properly, then dried dill will be good to use for up to a year (though I must admit, I use it longer).
How To Use Dried Dill
Dried dill can be used in a variety of dishes to elevate their flavor. It goes particularly well with:
- Seafood dishes
- Pickled vegetables
- Salad dressings
- Potatoes
- Cucumbers
- Yogurt-based sauces
- Zucchini
Some of my favorite dishes that feature fresh dill can easily be made with dried herb as well. Here are a few examples:
More About Preserving Food
Well, now you know how to dry dill to get the best results! For more easy tutorials on how to preserve food, check out these:
- How To Make Sauerkraut
- Freezing Cauliflower Without Blanching (It’s possible and easy!)
- How To Dry Basil Leaves and Use Them In Recipes
How To Dry Dill
Got some fresh dill you'd like to preserve longer? You can, when you know how to dry dill properly, then you can store it for about a year!
Ingredients
- 10 sprigs of dill
Instructions
- Wash and pat dry the dill thoroughly. You can soak it in a bowl full of water for 2-3 minutes.
- Pat it dry or use a salad spinner to remove excess moisture.
- For best results, airdry the dill on a herb drying rack or over a mosquito net. Spread the dill sprigs in a single layer over the drying rack. It is important the dill sprigs aren’t stacked on top of each other, because you want the air to be able to circulate freely. This will fasten the drying process, prevent the formation of mold and will allow the sprigs to dry evenly.
- If you don’t have that much space, you can also tie dill sprigs in small bunches and hang them upside down. Make sure to not put too many dill sprigs together in a bunch (5-10 max), to allow quicker and mold-free drying.
- In both cases, you want to do the drying in a place with good airflow and out of sunlight (direct sunlight can destroy the beneficial compounds in dill).
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 1Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g