Michigan
State University Extension
Preserving
Food Safely - 01600643
10/13/97
Cut dill heads as soon as flower buds form but before
all the buds are open. Chop, discarding stems. For milder
flavor, snip off green sprigs and chop fine with scissors.
Dill seed may be partially dried on the plant and gathered
before pods burst and scatter seeds.
DILL-DEHYDRATOR
Spread flowers or leaves or partially dried seeds over
trays. Dry flowers and leaves 6 to 8 hours; seeds 4 to 6
hours at 120 degrees Fahrenheit.
DILL-OUTDOORS
Flower heads or sprigs may be dried whole by hanging by
the stem in an airy, shaded place. Dry under shelter 3 or 4
days, until crisp. Crumble and store.
DILL-OVEN OR HOMEMADE DRYER
Spread dill flowers or leaves over drying trays. Dry
at 110 degrees Fahrenheit for 6 to 8 hours, until crisp.
Spread seeds over trays and dry for 4 to 6 hours at 120
degrees Fahrenheit.
DILL-USES
Add 1 tablespoon dill flowers or leaves to a dish of
mashed potatoes or a pot of stew. Sprinkle 1 teaspoon over
fish or apple pie. Stir 1/2 teaspoon into each cup of salad
dressing. Sprinkle dill seeds to every quart of dill
pickles. Use to garnish coleslaw and cooked vegetables.
Make dill vinegar by steeping 1 teaspoon dill seeds in 1
pint of plain cider vinegar.