Dill leaves taste better picked just before flowers form.
Start picking the fresh
leaves as soon as they’re big enough to use. Pick them early in
the morning or late in the
evening, clipping them close to the stem.

If you prefer to harvest dill seed, allow the flowers to
form,
bloom and go to seed.
Cut the seed heads when most of the seeds have formed — about
two to three weeks after
the blossoming starts.

Hang the seed heads upside down by their stems in a paper
bag.
The seeds will fall into
the bag when they mature and dry out.

Store Dill in
Fridge

Freshly picked dill leaves have the best flavor. However,
they
keep for several days in
the refrigerator. Put their stems in a jar of water and cover
the
leaves with a plastic
bag.

They store for several months if you layer them with pickling
salt in a covered jar in
the refrigerator. When you are ready to use the leaves, simply
wash them and use them as
fresh.

There are several ways to store dill longer-term. Dry it by
hanging bunches of stems
upside down in a dark, dry, airy place until they’re crumbly.
Store them in a tightly
sealed jar away from light, and use within six months. Or use a
food dehydrator.

Freeze dill by cutting the leaves, long stems and all, into
sections short enough to
fit into plastic bags. Don’t chop the leaves into bits, or
they’ll lose fragrance and
flavor. They’ll keep in the freezer for six months.