Step 1

Cut the vegetables into small pieces and place them in a larger freezer bag *) in the freezer. Herb stalks are collected separately (and do not need to be cut very small).

Step 2

If you have enough, that's about two to three large freezer bags, then it's time to dry everything in the oven. To do this, you take a baking sheet, put baking paper on it, and turn on the oven to approx. 90 C (195 F) circulating air.

Step 3

First, dry the vegetable pieces, as they take longer. It doesn't matter if the vegetables are a bit on top of each other. With the help of the handle of a wooden spoon, leave the oven door a tiny gap open. This is necessary so that the moisture can escape.

Step 4

After an hour or two, when the vegetables have already defrosted and some are a bit dry, stir them up and turn the heat down to 70 to 80 C (160 to 175 F).

Step 5

Now you can dry the herb stalks. At best, you have a second baking sheet *) (those things don't cost a lot) or a large casserole dish. If necessary, the vegetables on the first tray already shriveled, and you have gained space for herbs.

Step 6

From time to time, if you think about it, every 1–2 hours, you turn and stir everything. The drying process takes a couple of hours, around six, but that's just a rough guide. It all depends on whether you use a lot of vegetables with a high water content and how small or large they are cut (mine are always too big...). The pieces also never dry out at the same time. While the carrot skins are already dry, the tomato pieces next to them are still moist. It doesn't matter, in the end, some are just very dry and others are dry.

Step 7

Once everything is dry, blend it. Use a blender *) with which you can mix or grind dry food.

Step 8

If you have the feeling that the powder is not 100% dry, then dry everything again briefly in the oven and then blend it again if necessary. What we definitely don't want is residual moisture, which means mold as a result.

Step 9

Now you fill the powder in a mason jar, in which there is still enough space for salt. Namely, about 1/4 to 1/5 of the dried amount. So about 75% to 80% vegetables & herbs, the rest salt.