General How-To
Provides vegetables, fiber, color and flavor in the diet.
I am defining herbs as leafy greens that have a high water content and which dry to the point that they can be crumbled or powdered. Examples are:
Kale
Spinach
Parsley
Dandelion greens
Carrot greens
Celery leaves
Beet greens
Chard
Green Onions
Other leafy greens
The important things about drying herbs are 1) make sure they can't fall through the drying rack 2) make sure they won't blow away if your dehydrator has a fan.
At Home:
1. Be sure the greens are clean
2. Spread in a thin layer on paper towels in the dehydrator OR spread in a thin layer on a cookie sheet
3. Cover with some kind of mesh (in the Excaliber dryer you can use one of the nylon racks) or more towels weighted at the corners, if your dehydrator has a fan
3. Dry thoroughly- until the greens will crumble
4. Crumble into bits or into powder depending on how it will be used.
Be sure to label the bags- once dried it's really hard to tell one green from another!
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