How to Dehydrate Dill
Dehydrated (or dried) dill is fantastic for adding a bright, slightly tangy flavour to your cooking. Ideal for enhancing pickles, marinades, soups, sauces, dips, and beyond, it serves as a versatile seasoning option. Opting to dehydrate your own dill not only proves more economical than purchasing it pre-packaged but also ensures the preservation of surplus fresh dill in your kitchen.COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 pair herb scissors, optional
Ingredients
- Fresh dill
Instructions
- 1. Rinse dill (keep stems intact)
- 2. Drain well and pat dry. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid overlapping as much as possible)
- 3. Place in dehydrator and dehydrate at 95°F for about 12-15 hours
- 4. Once dried, you can effortlessly crumble or remove the dill from the stems. For finer dill, you can then use herb scissors or a blender.
Notes
- Leaving the stems intact preserves flavours and provide the best dried dill; it's also a lot less tedious to manage. Once dried, the dill easily pulls and crumbles off the stems.
- A mesh liner is recommended
- Dehydrating times may vary (the water content in the dill, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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