Sow dill in mid-August. After it has grown in September, cut it off at the root and dry in the open air on a tablecloth. Or, tie it in bunches and hang them up in pairs to dry in the sun or in a warm room. After the dill has dried out, grind it into a coarse powder. Pour into glass jars and serve in soup and other dishes. Green parsley may be dried for winter in exactly the same way.