Wash leaves well in plenty of cold water. Drain and dry by patting with a clean tea towel.
Rip out the centre stalk, and lay the leaves out on the dehydrator shelves in an even layer.
Make sure they don't overlap.
Dry for 5-6 hours at the vegetable setting, or between 49C & 57C (120F - 134F).
They are ready when they crumble between your fingers.
You may need to swap the top & bottom shelves around half way through, to ensure all levels dry at the same rate.
Complete the first two stages above, but lay out onto as many large baking sheets as you can fit in your oven.
Pop the trays into the oven, and set to its lowest temperature setting.
Leave the door cracked open, so that the steam can escape and ideally leave it on overnight. I used to use a wooden spoon to hold my oven door open.
Please note this is not as energy efficient as using a dehydrator.
Please enjoy my recipe! Jane | hedgecombers.com