Use and Care Manual

*Dehydrated Spices

Choose the leaves of spice(s) you want to dehydrate:

- Parsley

- Dill

- Rosemary

- Thyme

- Oregano

- Basil

- Sage

- Whatever spice you want dried

Chose the spice(s) you want to dehydrate. If you want to keep them separate, keep

each spice on different trays – if not, then put any / all the spices together, leaves

only. Dehydrate at 110 degrees until desired crispness. When finished, pour spices

off into a measuring cup – and then pour into a blender to ‘powder’ – or crush spice

with a mortar and pistol to desired consistency. Store in glass spice jars – or wide

mouthed glass jars, label and date spice(s).

Notes: There are so many spice varieties you can make, the most popular are

the Italian spice blends, or Poultry spices – parsley, sage, rosemary and thyme.

Although I recommend that only the leaves be dried, if you want to dry the stems

and blend them / grind them – then do so by all means. The whole food / spice –

with the exception of the woody stems of the rosemary and thyme (and a few other)

plants are too difficult to dry / digest.

*Fruit chips

Ingredients – choose from the fruits in season, that grow locally in your area, and / or

the ones you want to store / save for later:

Bananas Tomatoes (yes they are a fruit)

Apples Plums

Papaya Apricots

Pineapple Cherries

Possible marinades / sweeteners/ spices:

Agave nectar Maple syrup Pineapple juice

Cinnamon Orange juice Tangerine juice

Sea salt Lemon juice

Pumpkin pie spice 21 seasoning salute (from Trader Joes)