How to Dry Dill

Close up of dried dill in terracotta container with text overlay of title.

Prep Time: 5

Cook Time: 30

Servings: serving

Calories: 1kcal

Learn how to dry dill at home using four easy methods—air drying, oven, dehydrator, or microwave—plus tips for storing and using dried dill in recipes.

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Ingredients

1 bunch fresh dill leaves
1 bowl water for rinsing

Instructions

Trim off yellow flowers and tough stem ends, leaving a few inches of stem. Rinse thoroughly and dry using paper towels or a salad spinner.
Preheat oven to lowest setting (150–200°F), then turn it off.
Spread dill on a parchment-lined baking sheet. Place in warm oven with light on. Check after 30 minutes, then every 15 minutes until dry. Cool completely before storing.
Once fully dried, crumble the leaves and store in an airtight container in a cool, dark place. Properly stored, dried dill lasts 4–6 months and offers a more concentrated flavor than fresh.

Notes

I typically prefer oven-drying my dill. I find that it's the best balance between cost, time, and flavor preservation. You can also:

Air dry: Tie dill bunches with string or rubber bands. Hang upside down in a dry, dark, well-ventilated space. Let dry for 1–2 weeks. Once crisp, remove leaves and store in an airtight container.
Microwave: Spread rinsed, dry dill on a paper towel. Microwave on high in 30-second intervals for ~2 minutes or until crisp. Rotate if needed to prevent uneven drying. Cool and store in an airtight container.
Dehydrate: Cut stems to fit dehydrator trays. Place dill on trays and set dehydrator to 95–100°F. Dry for 4–6 hours, checking periodically. Cool and store in an airtight container.

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