Making Green Flours
To make green flours -- harvest fresh green leaves of your favorite green
(spinach -- amaranth, clover, etc.) Rinse in cold fresh water and let
drain. Place leaves on a stainless steel or parchment-lined cookie Dry in
oven on the lowest heat until dry -- and crisp to the touch. Put in the
blender at high speed -- then sift out larger stems and pieces. Remaining
flour is used in ratio of 1 to 4 for making noodles...
As you become accustomed to using green flours you can make your own
adjustments to suit your taste. Store green flours up to a year in glass
jars -- in a cool dark place.
From: An Herbal Feast by Risa Mornis.