Herbs
Dried DillDrying Time, Storage, and Using It with Fish
Dill is a fresh-tasting herb that pairs well with salmon and other seafood. It’s an everyday herb in Scandinavia, and essential for flavoring pickles.
Dill’s leaves are fine, and stay a little soft even when dried. Crumbled and stored, it’s ready to add to soups, salads and omelets.
| Drying time | Storage | |
|---|---|---|
| Dry | 3–4 days | 6 months at room temperature |
Drying times assume drying during the day in sunny weather and bringing them in at night.
How to dry dill
- Wash and pat dry: Swish the sprigs in water and dry them thoroughly with paper towels.
- Lay out: Lay the whole sprigs on a basket without cutting and without overlapping.
- Dry: Dill loses its aroma easily. Avoid strong direct sun and dry it in a breezy spot in shade or part shade. Bring it in by evening.
Where and when to dry is covered in How to Dry Vegetables, and tools in Tools for Drying Vegetables.
When it’s done
Dry (3–4 days)
It’s done when the fine leaves have curled and the stems snap. Even if the leaves still feel a little soft, they’re fine as long as they don’t feel damp when pinched.
Day by day
Before drying
Day 1
Day 2
Day 3
Storage
- Room temperature: Strip the leaves from the stems, crumble them, and keep in a jar or bag with a desiccant, somewhere cool and out of direct sun, for about 6 months.
The aroma fades over time, so for the best flavor, use it within about 3 months. More in How to Store Dried Vegetables.
How to use it
- With fish: Marinated salmon, fish meunière, white fish baked in foil.
- With potatoes and eggs: Mix into potato salad, omelets or scrambled eggs.
- In sauces and dressings: Mix with yogurt or sour cream for a dip, or add to tartar sauce.
- In pickles: Add to the brine for cucumber pickles for that classic dill pickle aroma.
