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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.
Dill is a perennial and therefore can last several years. However, it is only hardy down to about -4C, so it is sown from seed each year. Sow thinly in April , covering with only a fine layer of soil. The seedlings will emerge in two weeks or so, and should be thinned to 24cm (9in) apart.