Fennel sowa (dill) is an herb commonly used to flavor Eastern European, Western European, and Scandinavian dishes. You can dry the leaves and use the seeds for essential oils. You can dry them in the open air, in the oven, or in the microwave.
Step
Method 1 of 3: Using Open Air
Step 1. Water the plant one day before harvesting
Make sure you also water the leaves to remove insects and dust from the plants.
Step 2. Cut the fennel sowa in the morning, before the leaves dry out in the sun
If you want to take the seeds to dry, also cut off the flower buds in addition to the leaves.
Step 3. Cut a fennel leaf near the base
Use sharp scissors to cut it.
Step 4. Rinse the fennel leaves thoroughly
Put the fennel in the vegetable dryer (salad spinner), then pat dry with a paper towel. Allow the fennel to dry in the open air for 3 minutes by placing it on a cloth.
Step 5. Make a knot containing 5-10 bunches of sowa fennel leaves
Tie the base of the petiole with a rubber band. Make sure you've removed any remaining water. Otherwise, the leaves will develop mildew, not dry out.
Step 6. Prepare a small brown paper bag
Make several large holes at the bottom of the bag for air circulation.
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Paper bags are not necessary if you want to hang fennel sowa indoors. If you're drying it outdoors, a paper bag can be used to protect the fennel from dirt and to catch any dry, fallen leaves.
Dry Dill Step 6Bullet1
Step 7. Wrap the fennel leaf in a paper bag, then tie it with a rubber band
Make sure you have placed the fennel upside down. Fennel leaves should be placed in the center of the bag to increase air circulation.
Step 8. Hang the bag of sowa dill in a dry, well-ventilated location, in the foyer or cellar
Hang fennel sowa for 2 weeks to dry.
Step 9. Harvest the fennel sowa when the leaves are dry and easily slipping off the stems
Use your hands to separate the fennel leaves and flowers.
Step 10. Take the fennel seeds from the flower buds and store them in an airtight can
Put the dried sowa fennel leaves into another container. Store everything in a dry, dark location.
Method 2 of 3: Using the Oven
Step 1. Cut the fresh sowa dill as you did in the previous step
Step 2. Rinse the fennel with water, then dry using a vegetable dryer
Step 3. Preheat the oven to 40 °C or less
You can also use a dehydrator (a food dryer) instead of the oven. Read the instructions to determine the temperature you should use.
Step 4. Spread the wax paper on the cake pan
Spread the fennel leaves on the baking sheet in a single layer.
Step 5. Put the cake pan in the oven
If the temperature inside the oven is too hot, leave the door slightly ajar. Dry the fennel sowa for 2-4 hours.
Step 6. Check fennel sowa regularly
Fennel sowa is dry if it can be easily removed from the handle.
Step 7. Remove the dill from the oven and let it cool
Remove the leaves and put them in a small tin to use as a condiment. Remove the seeds that are inside the flowers, and use them to make essential oils.
Method 3 of 3: Using the Microwave
Step 1. Wash the dill under running water
Place the dill in the vegetable dryer, then pat dry with a kitchen cloth.
Step 2. Find a large plate that can be put in the microwave
Spread 2 layers of paper towels on a plate.
Step 3. Spread the sowa dill on a plate
Place another layer of paper towels on top of the fennel sowa.
Step 4. Put the plate in the microwave
Dry the dill for 4 minutes on high heat.
Step 5. Remove the fennel from the microwave, and check if it is dry
If it's not dry yet, return the dill to the microwave and heat for two minutes. Fennel is dry if the leaves fall off easily when touched.
Step 6. Allow the dill to cool, remove the leaves and store in an airtight container
Microwave-dried fennel can last up to 2-4 weeks. Fennel dried in the open air or in the oven can last longer.
