What you need
- A large bunch of fresh dill
- A rimmed baking sheet lined with parchment paper or a silicone mat
- A salad spinner or clean towel
- A clean, dry glass jar with a tight lid
Prepare the dill
- Rinse the dill in cool water to remove dirt or insects.
- Dry it thoroughly with a salad spinner and a clean towel. Water left on the leaves slows drying and can leave patches damp.
- Strip the feathery fronds from the thick, woody stems (or clip the thick stems off). Small tender stems can stay, but the thick ones take far longer to dry.
Step-by-step oven method
- Heat the oven to its lowest setting. Do not use a “keep warm” setting if it is unclear what it does. One reliable source baked at 270 degrees F because that was the lowest on their oven, but cooler is gentler on color and flavor.
- Spread the dill in a loose, even layer on the lined sheet, without heavy overlap.
- Bake, checking often. Some cooks prop the door slightly open with a wooden spoon to let moisture escape.
- Alternative: heat the oven to a low temperature, turn it off, and put the tray in so residual heat dries the dill. This is gentler but may take longer, and it depends on how well your oven holds heat.
- Remove when the dill is brittle, then let it cool.
Best temperature for drying herbs in the oven
There is no single agreed number. Sources commonly suggest anywhere from roughly 150 to 200 degrees F, and some bake at higher if the oven cannot go lower. Lower temperatures preserve more color and aroma, higher ones dry faster but risk scorching. Start at the lowest setting and watch closely.
How to tell when dill is dry
Time varies: about 20 to 40 minutes for a hot oven, or an hour or two at lower temperatures, so check frequently toward the end. Dill is ready when it has darkened slightly, feels dry and brittle, and crumbles easily between your fingers. If it bends or feels cool and damp, it needs longer. Let a test piece cool, since herbs can feel softer while warm.
Storing dried dill
- Let the dill cool completely on the tray (about 10 minutes or more) before handling.
- Crumble the leaves off any remaining tiny stems.
- Store in an airtight glass jar in a cool, dark place. Herbs kept away from light and heat hold their flavor best.
If you spot condensation inside the jar, the dill was not fully dry. Return it to the oven.
Other ways to dry dill
- Air drying: Tie small bundles and hang them somewhere warm, dry and airy. It is slow but gentle.
- Dehydrator: Handy for larger batches at low heat.
- Air fryer: Some cooks use the lowest setting, but results vary by model, so check often because the fan can blow fronds around.
- Microwave: Quick, but easy to scorch.
The oven is a good middle ground when you want results in under an hour or two with no special equipment.
Using dried dill
Dried dill is milder than fresh. A common rule of thumb is about 1 teaspoon dried per tablespoon fresh. Use it in ranch-style dressing, dips, potato salad, egg dishes, soups, and with fish, such as baked perch fillets or pan-fried haddock. Add it earlier in cooking so it has time to rehydrate.
What to do with an abundance of fresh dill
- Make dill pickles or quick-pickled cucumbers
- Blend into dressings, sauces or herb butter
- Freeze chopped dill in ice cube trays with a little water or oil
- Stir into yogurt for a dip
FAQ
Do I need to wash dill before drying? Yes, but dry it fully afterward.
Why did my dill turn brown? The temperature was probably too high. Use a lower setting or shorter time.
Can I use the same method for other herbs? Often yes, though thicker herbs take longer.