What are you dehydrating today?

[blissful]

@lastmanstanding when a banana (or apple or peach) is dehydrated, the sugars are concentrated and it is very sweet, like candy. Plus they are dry, easy to throw some in your pocket or lunch. We enjoy them for a snack year round. I personally, don't care for the texture or flavor of bananas but I will eat banana chips.

 

[taxlady]

Sage seems to take forever!
Once that's out perhaps I'll get some tarragon leaves to put in there. Don't really need some as last year I had to buy some (horrors!) still have some left. For the price I paid... I ain't gonna toss! Maybe I'll just hang some.
Didn't go to the market last Saturday - I have no dill and would sure like to dry some.

I prefer to freeze tarragon. I don't find that the dry stuff tastes the same. Hmm, I have never dried or frozen sage, but I have bought dried, powdered sage for making breakfast sausages and that seems fairly different from fresh sage too. I have wondered about using fresh sage in breakfast sausage, but haven't tried that out yet. It seems to me that dry sage is a lot stronger than fresh. Yeah, that's true of most dry herbs, but sage seems to exaggerate that.

 

[dragnlaw]

LOL, I froze some tarragon once, don't remember what I used it in but was not impressed. I like it fresh, or crumbled (dry) for eggs and/or fish mostly.
Sage, never made sausage, but meatloaf begs for the dried. Fresh fried in brown butter for pasta - trying to remember if I did whole dried sage in the butter, I think I did and, if true, it worked!
Both the tarragon and sage I prefer to dry whole and crumble in my hands when needed.