Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        DILL-DEHYDRATOR
                        Spread flowers or leaves or partially
                        dried seeds over
                        trays Dry flowers and leaves 6 to 8 -- seeds 4
                        to  6
                        hours
                        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 -- until
                        -- hours
                        crisp.

Preparation:

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