About that Dill I'm harvesting....

Ooo, okay. That's good enough for me. With dill cut up this small, do you have any words of wisdom about drying? I have read the generalized procedure in oven, lowest temp and laid out in single layer, but unclear how long. Meanwhile though, many recipes say that heat kills flavor of herbs so add them at the end, after cooking. It seems to me too long in the oven would have that's same effect so I'm confused about that.

honestly if you cut it up pretty small it may have air-dried, which is also a fine way of doing it, so long as you inspect it after drying to make sure it didn't mold. The time period you gave matches up with this guide on drying it by air. Time/heat-wise in an oven I'm not sure, as I've never dried dill, just basil and parsley, and I have a dehydrator so I've never done it in an oven.

Uh, oh!  I hate when recipes call out measurements that can be so subjective?  Does it say how much to use of dried?  If so, a general rule is multiply by 3 for fresh.  So, if it says use 1 teaspoon of dried herb, you would use 3 teaspoons (which equals 1 Tablespoon).  Make sense?  

Do an internet search for drying herbs in the microwave.

I have done it with oregano, chives, thyme and others.  One minute between paper towels on high, additional 20 sec increments if needed which I doubt you will with the small size of your cuttings, and you will have the best dried herbs you will every have.  You will never buy grocery store dried herbs again.  

I tried freezing, dehydrator dehydrating and oven dehydrating.  Surprisingly the microwave did a much better job.

I have not had great luck with drying herbs or freezing them. Although I have not tried dill. I know Shawn freezes many of her herbs very successfully. (The times I have tried, they came out mealy and weird). 

Usually if I have left over herbs I add it to my frozen veggie scraps bag that I make broth out of. These are some wonderful suggestions in this thread! 

Well now this is interesting!

This morning and I don't remember how long ago, I spread out my small cut dill on a plate and stuck it in the oven with no heat, just the oven light on. About 9 inches under it. I do know with the oven door closed, it's a cozy 80° or so in there.

Just checked it, wild guess 6 hours, and it is still quite green but a bit darker green and I picked up a pinch worth and rubbed it between my fingers and it was crisp and crumbled finer. Kneejerk reaction said to stop there, stick it in a clean prescription bottle, which has a good cap and probably somewhat airtight, and see how it does. It left a super nice fresh dill scent so I'm imagining I would treat it somewhere between fresh and dried in terms of measuring, but will check it closely before using it if after another week or so.

So no claims yet, but it seems like it may have some possibilities as maybe a way to get a little bit of the added shelf life of dried without entirely giving up freshness. Will be interesting to see how it stores.

Funnily enough, a YouTuber I follow posted a video about drying herbs 10 minutes ago, with a focus on dill: