How to Harvest and Dry Dill for Spice and Seed Saving

When dill flowers turn brown and seeds mature, it's time to harvest. Whether you want dried dill weed for cooking or seeds for next year's crop, the process is simple and rewarding.

Drying Dill Weed (Foliage)

Cut the feathery fronds just before the plant flowers for the most potent flavor. Spread them in a single layer on a clean screen or baking sheet in a warm, airy spot out of direct sunlight. Turn occasionally until crisp, usually 1–2 weeks. Store in an airtight jar away from light.

Saving Dill Seeds

Allow seed heads to fully brown on the plant. Snip them into a paper bag and hang upside down in a dry, ventilated area. As seeds dry, they'll drop into the bag. Remove chaff by gently rubbing between your hands and winnowing in a light breeze. Store seeds in a labeled envelope in a cool, dark place; they remain viable for 3–5 years.

Using the Whole Plant

The tender stems and flower umbels have a bright, sweet dill flavor—often more intense than the seeds. Add them fresh to pickles, salads, or fish dishes.