Dehydrated Wild Leek Spice
Drying Wild Leek Greens
Preserving wild leek greens through dehydration is a simple process that ensures you have flavourful additions for your recipes year-round. Follow these steps to prepare and store them properly.
Equipment:
Dehydrator – Essential for drying the greens efficiently
Knife – For cutting stems and leaves
Cutting board – To keep your workspace organized
Airtight storage container – Keeps your dried leeks fresh and moisture-free
Ingredients:
Green tops of wild leek. For harvesting tips, please visit How to Harvest Wild Leek
Preparation Steps:
Clean the greens: Wash wild leek tops thoroughly, then lay them out on a paper towel to air dry. Any excess moisture can affect the drying process, so ensure they are completely dry before moving on.
Trim the stems: Young wild leeks are ideal for spice blends since they dry quickly and evenly. If you're working with older wild leeks, their stems tend to retain moisture longer than the delicate leaves. To prevent burning the leaves before the stems are fully dry, separate them before dehydrating. If the stems are particularly thick, slicing them lengthwise can help them dry faster, ensuring an even consistency in your final spice mix.
Chop the leaves: Cut the leaves into small, manageable pieces—about 1 inch long—to help them dehydrate efficiently.
Arrange for drying: Place the chopped leek greens evenly on the dehydrator’s mesh tray. Avoid overcrowding to ensure proper airflow.
Set the dehydrator: Dry the greens at 125°F (52°C) for 4-6 hours. Keep an eye on them periodically, as actual drying times can vary based on the dehydrator model and humidity levels.
Checking Dryness:
The greens should be crisp and crumble easily when fully dried. If they feel slightly soft or pliable, continue drying them until they reach the right texture.
Be careful not to over-dry, as excessive heat can cause them to lose flavour.
Conditioning and Storage:
Conditioning dried food helps prevent moisture buildup, which can lead to spoilage.
Place dried leek greens in a clean, dry jar without moisture absorbers or desiccants. The goal is to monitor them for any signs of moisture retention.
Shake the jar once a day for 5-7 days to check for clumping or sticking.
If pieces stick together but separate easily when shaken, they are fine.
If clumps don’t break apart easily, return them to the dehydrator for additional drying.
If you see any mold, discard the greens immediately and sanitize the jar to prevent contamination.
Store properly: Once conditioned, transfer the dried greens to an airtight container and keep them in a cool, dark, and dry place to maintain freshness.
By following these steps, you’ll have preserved wild leek greens ready to enhance soups, stews, and other dishes whenever you need them.