DRYING DILL

Michigan State University Extension
Preserving Food Safely - 01600643
10/13/97

DRYING DILL


     Cut  dill heads as soon as flower buds form but  before
all the buds are open.   Chop, discarding stems.  For milder
flavor,  snip off green sprigs and chop fine with  scissors.
Dill  seed may be partially dried on the plant and  gathered
before pods burst and scatter seeds.                        

DILL-DEHYDRATOR                                             

     Spread  flowers or leaves or partially dried seeds over
trays.   Dry flowers and leaves 6 to 8 hours;  seeds 4 to  6
hours at 120 degrees Fahrenheit.                            


DILL-OUTDOORS                                               

     Flower heads or sprigs may be dried whole by hanging by
the stem in an airy, shaded place.  Dry under shelter 3 or 4
days, until crisp.  Crumble and store.                      

DILL-OVEN OR HOMEMADE DRYER                                 

     Spread  dill flowers or leaves over drying trays.   Dry
at 110 degrees Fahrenheit for 6 to 8 hours, until crisp.    

     Spread seeds over trays and dry for 4 to 6 hours at 120
degrees Fahrenheit.                                         

DILL-USES                                                   

     Add  1 tablespoon dill flowers or leaves to a  dish  of
mashed potatoes or a pot of stew.   Sprinkle 1 teaspoon over
fish or apple pie.  Stir 1/2 teaspoon into each cup of salad
dressing.   Sprinkle  dill  seeds  to every  quart  of  dill
pickles.   Use  to  garnish coleslaw and cooked  vegetables.
Make  dill  vinegar by steeping 1 teaspoon dill seeds  in  1
pint of plain cider vinegar.                                


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