Step 1

Rinse the fresh herbs well. Then pat them dry with paper towels to remove any excess water.

Step 2

Remove the stems (unless you are air-drying them) and discard any yellow or brown feathery leaves. Then choose your drying method.

Step 3

Preheat the dehydrator first to around 95-115ºF/35-46ºC. Then spread the dill in a single layer on the trays with some space between.

Step 4

Leave it to dry for around 2-4 hours - check on it at the 2-hour mark and then every 15-20 minutes. You know when it's fully dried when the leaves feel brittle - they will easily crumble.

Step 5

Preheat your oven to its lowest setting - this is usually around 170°F/75°C. Then spread the herbs in single layers on your baking sheets.

Step 6

Place the baking sheets in the oven and over-dry for about 1-2 hours. Make sure to leave the oven door slightly ajar with the help of a wooden spoon to allow the excess moisture to escape and so that the dill doesn't "cook". Check on the herbs at the 30-minute mark and every 15 minutes after that.Some modern ovens have a dehydrating feature, allowing you to go as low as 95-115ºF/35-46ºC. In that case, there's no need to prop the door open and you can dry them for 2-4 hours.

Step 7

Tie the fresh dill into small bundles - use rubber bands or twine.

Step 8

Hang these bundles upside down in a warm, dry, and well-ventilated area for several days until the dill is completely dry. You want to make sure both the leaves and stems are completely dry before taking them down.