1 pound or more of fresh, cleaned arugula leaves *if using larger ones, remove thicker stems
- 1 Brod & Taylor® Sahara Folding Dehydrator with racks
- Strong blender (I suggest the Ninja Blender with Auto IQ) or Spice Grinder
- Spice Jars with an airtight lid
- Set up the Brod & Taylor Sahara Dehydrator per the instructions. If you need help, check out my video for how to do this! Do not put the racks in yet as you’ll want to add the arugula to the racks first.
- Place the arugula leaves in a single layer on a rack. Put the first rack in the top tier. It’s easier to start from the top and work your way down adding in the rest of the filled racks.
- Turn the machine on and set the time to 5 hours for small leaves (if using bagged arugula) and 5 1/2 hours for larger leaves like I used in mine. Set the temperature to 115F/46C and press Start.
- 30 minutes prior before the dehydrator is to shut off, hit the Start/Pause button, and check on the arugula. If leaves are super dry and crumbly, remove them. If any leaves are still pliable, close the door and allow the machine to run another 30 minutes. *if the leaves are still pliable after the time has run out, just set the dehydrator for another 30-60 minutes and allow it to run. This happens when the leaves are abnormally large.
- Once dried, transfer the leaves carefully to a blender or spice grinder and pulse/process until desired consistency. If you want it as a powder just grind it into a fine powder.
- Using a funnel, carefully pour the processed dried arugula into spice jars, label, and seal.
- Store in a dry, cool area with your other spices for up to 2-3 years.
*Time does not include dehydration