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Dill weed is preserved by drying the leaves, seeds or entire stem of the herb. Use pruners or sharp scissors when harvesting dill weed for drying. Cut just the leafy foliage or remove entire stems to dry for canning and seeds.
Add enough water to come half way up the beans, some chopped dill leaves and let it simmer gently. Now cover the pan and cook for an hour until the pods are very tender. Leave to cool. Chill, then add more chopped dill.