Dried and Ground Green Leafy Vegetables

Clean cooking area, any containers you will use, including pots, and utensils with soap and clean water. Dry the utensils. Wash hands with soap and clean running water.

Wash green leafy vegetables twice in clean water. You can use any green leafy vegetable like spinach, kale, rocket, etc.

Dissolve salt in warm, clean water. Add the leaves and stir for about 5 minutes.

Thinly spread leaves on a clean cloth and sundry away from animals and children to avoid contamination. They are dry when there are no damp spots on the cloth.

When the leaves are dry, finely grind them.

Put the ground leaves in an airtight container and store in a cool dry place. The dried and ground green leafy vegetables can be stored for up to 6 months.