Recipes

Fines Herbes Powder

David Barzelay

Chef/Owner

Lazy Bear

San Francisco
Calif.
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Menu Price: 
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Yield: 
1400 g
Ingredients: 
600
g
Spinach Leaves
200
g
Dill, Picked
200
g
Tarragon, Picked
400
g
Parsley, Picked
1
Combine greens and wash them and dry them well. Spread out on a dehydrator mesh covered with another mesh sheet to keep greens from blowing away. Dehydrate no higher than 130 degrees F. Grind in spice grinder and store with desiccants until needed.
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