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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.
How to Make It. 1  Combine olive oil, vinegar, garlic, salt and pepper in a bowl. Mix until well combined. 2  Using a whisk, blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. 3  Chill for at least 2 hours before serving. 4  Garnish with a sprig of fresh dill just before serving.