I dehydrated a huge bunch of mint leaves in my dehydrator and them ground them up to form a mint powder, which can be sprinkled over anything (including ice cream) 
But how did they look as whole leaves - green or black ? 
They were fresh green ones, so the powder is a vibrant green colour
1 Like
Sounds great over ice cream.
Have you come across Chocolate Mint? I have a plant, I call it the āAfter Eightā mint plant. Because thatās exactly what the leaves taste like.
I had thought of making a syrup with the leaves to drizzle over pavlova, put into sodastream drinks etc. But I quite like your idea of drying it to a powder and then putting it on ice cream.
Itās grown fast from a sprig this year so I shall be mobbed with leaves to do that next year if it comes through winter as mint should.
1 Like
I find basil in oil works est to freeze, or full fledged pesto
3 Likes
No, I have not heard of that one. As a fan of chocolat (in moderation of course) it would be delicious to dry and turn into a powder. I will check out our local plant shop and see if they have any seed packs. Cheers - Steve
Donāt know about tomatoes, I have a glut of strawberries. I bought a punnet without seeing it at the market yesterday and have discovered there must be more than a hundred there, They are so small but larger than the wild ones I sometimes eat from the garden but share the same logistical problem, the intensive labour involved in nipping off all the tiny greenery on top of each one.
I made an effort yesterday, they are delicious and this morning, instead of my usual local honey I laboured over a dozen to have with my porridge. Delicious but I almost have a sore thumb now.
I will persevere though, I love 'em, and will have half a dozen a few times today, but there is no way I will get to the bottom before I reach the rotten ones.
Back to the tomatoes, I love them too, and always have one of the long ones with my uncooked lunch each day. 
2 Likes
When I have a lot of strawberries to prepare David, I slice off the top including the greenery then slice them in half. In other words, - chop chop done.
1 Like
Take your point, and will take the hint next time I have ānormalā ones, but this particular batch are so smal that if I chopped the tops off there would be little left to eat.
l
Having said that, I did eat a few without deleafing and they didnāt taste at all bad. 
The calyx and sepals are the most nutritious parts, though not the tastiest 
Didnāt understand a word of that, does that mean I can eat the green bits.
Yes, the green bits. 
1 Like
Iāll have a mouthful in the morning for breakfast then, I hate to see waste.
Calyx doesnāt taste very nice, unlike the rest of the fruit
We dehydrate any excess toms, then grind to a fine powder and use as and when. Makes a good, rich addition to sauces and even sarnies.
1 Like
Just made a batch of TOGG. (sauce made from Tomatoes, Onion, Ginger and Garlic) for the freezer. It comes as a smooth sauce, whizzed in a Nutrabullit, or a more coarse version chopped in a processor.
3 Likes
TOGG - brilliant word. Now I donāt keep having to write tomatoes, onion, ginger and garlic on my freezer containers.
Thanks @Mik_Bennett
1 Like
In our house it would be TOGGC - chillies!
1 Like
A good idea but some of the dishes I do make donāt need chillies. I do add chia seeds to make the sauce thicker and add some fibre and little stevia patisserie to take the edge off the acidity without adding calories.
Thereās a commercial version of dried tomato powder if you ever run out and are desperate. Itās quite highly rated and seems to sell well. Not sure if .fr have it but .de do.
B07QH7KVW on amazon.de (thereās an English website option in Amazon settings). itās made by Ubena, part of the Fuchs people (things like garlic or spices or dried herbs in your local supermarket) comes in āprofessionalā size but not expensive.