Wash the herbs with clean water and dry using paper towels or a salad spinner.
Set the oven’s temperature to the lowest setting or about 110°F (43°C).
Place wax paper over the oven’s trays.
Place and spread the herb parts over the tray in a single layer.
Insert tray inside the oven and let dry the dill for about 2-4 hours.
Check the dill herb every 30 minutes for dryness. Dill drying is finished once the leaves crumble.
Remove tray from the oven, let cool.
Separate the seeds and place them in a nontransparent, dry container.
Crush the dill leaves and likewise pour them in a similar container.
Store both the spices in a dry and dark place.