What is the best way to preserve leaves?
A. From a nutritional point of view, freezing is probably the best and canning the worst. Drying leaves is excellent if it is done well. That is at about 120° F (50° C), with a good flow of air, and out of direct sunlight. Dried leaves can be ground to a fine leaf meal which is more versatile in recipes than other forms of greens. Even more versatile, though significantly more difficult to prepare, is dried leaf concentrate. Leaf concentrate is made by pressing the juice from pulped fresh green leaves and coagulating that juice by heating it quickly to the boiling point. The curd that floats to the top of the heated juice is pressed and crumbled, then dried in the same manner described above. Almost all of the fiber is removed by this process making a product with very different texture than the greens. Leaf concentrate can only be made from certain leaf crops, as the juice from many will not coagulate well. Some cultures make fermented products from leaves to preserve them. These incl
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