Homemade Dried Dill
As a single herb, you really can't make a homemade dill substitute. However, if you want to make your own dried dill as a substitute for store-bought ones that you can also grab when you run out of the fresh herb, then this recipe is for you.
Servings: 1 small jar
Calories: 1kcal
Equipment
- Oven
- Baking sheet
- Parchment Paper
- Small glass container with a lid
Ingredients
- Dill leaves
Instructions
- Preheat your oven to 225F or 107C and line your baking sheet with parchment paper.
- While your oven is preheating, wash your fresh dill with cold water.
- Place them on a paper towel to allow them to dry.
- Remove the stems and pat the leaves to dry.
- Place the dried leaves on your baking sheet, making sure you spread them out evenly.
- Place the baking sheet in the oven and allow the leaves to dry for 25 minutes.
- Check the leaves if they're already dry and crumbly. If yes, remove the sheet from the oven. If the leaves need more time, allow them to dry in the oven for another 10 minutes.
- Remove from the oven and allow the leaves to cool for 15 minutes.
- Roll up the parchment paper with the leaves to crush them.
- Pour the crushed dried dill leaves into your glass container and seal.
Notes
This homemade dried dill has a shelf life of four to six months when stored in a cool, dry place.
Nutrition
Calories: 1kcal