Michigan State University Extension
Preserving Food Safely - 01600643
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.
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.
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.
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.