Rinse the fresh herbs well. Then pat them dry with paper towels to remove any excess water.
Remove the stems (unless you are air-drying them) and discard any yellow or brown feathery leaves. Then choose your drying method.
Using a Dehydrator
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.
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.
Using an Oven
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.
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.
Air Drying
Tie the fresh dill into small bundles - use rubber bands or twine.
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.
Notes
It's best to store it in an airtight container in a cool dark place like a cupboard or pantry and use it within a year.How much dry dill to fresh dill? If you wonder how much dried dill to use in cooking, follow the 1:3 ratio (fresh dill to dried). This means for every 1 Tbsp of fresh dill called for in a recipe, you need 1 tsp of dry dill.Check the blog post for more tips and serving recommendations!