Making Medicinal Herbal Fruit Leather

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Herbal Fruit Leather

A few years ago I bought a food dehydrator and started to play around with making a whole host of raw foods, including fruit leather, crackers, granola, taco shells, etc.  At one point I started to add powdered medicinal herbs to some of my fruit leathers.  These included elderberry, astragalus, ashwagandha, shatavari, chlorella and many others.

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Around the same time I started experimenting with making concentrated herbal decoctions for clients.  During this time I remembered a lecture I attended when Christopher Hobbs was describing how to make dried decoctions, so I began to experiment with drying my concentrated decoctions.  At that point I stated adding fruit, vegetables and whatever else I could think of. In terms of client compliance, it has been exceptional, people like eating their medicine.  I would encourage you to use your imagination and start experimentation.

IMG_3813The following is the process I use to get five full sheets of herbal fruit leather:

I start with 2 pounds of whole herbs (roots) and add 8 quarts of water. I cook the mixture with the lid off for 2 hours and then remove the lid cooking for an addition 2 hours.  I then strain the herbs out of the liquid and continue to reduce it down until reduced to 10 cups of decoction. At this point I add  aerial herbs, cover and let infuse until cool. I strain it again to remove herbs and add any additional powers that I have on hand, for example maca, acai, beet powder, green foods, etc. If I am adding any additional fresh food, for example blueberries, I will dump the whole thing in a blender. When I have finished adding additional items I add 1 tablespoon of marshmallow root powder and 1 tablespoon chia seeds per cup of liquid. I let it sit for an hour to thicken up, if it isn’t thick enough I add more marshmallow or chia seeds or if too thick, I add liquid.   You want it to be thick enough that it flows like thick pancakeIMG_3814 batter, but not too thick that it doesn’t flow. You can even add tinctures to enhance the action of the decoction. Dry in your dehydrator between 95-100F, for as long as it takes to have it be completely dry.

I am a big proponent of incorporating medicinal herbs into our daily food and think this method is just another option.  Use your imagination but remember not all herbs taste great, so this method isn’t great for all herbs.  Taste the herb and this will tell you whether or not if might lend itself to this methodology.  The sky is the limit so feel free to experiment.

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5 Comments (+add yours?)

  1. Judy Rowe
    Apr 19, 2015 @ 23:39:04

    I can hardly wait to try it.

    Reply

  2. learningherbalism
    Apr 23, 2015 @ 22:16:47

    Reblogged this on On Behalf Of Plants.

    Reply

  3. learningherbalism
    Apr 23, 2015 @ 22:17:30

    This is great! Thank you

    Reply

  4. Debbie Lukas
    May 07, 2015 @ 15:44:26

    I also studied with Christopher Hobbs and make many concentrated decorations into powder/capsules. I accidentally made fruit leather with schisandra on maca powder by reducing too much. It is delicious!

    Reply

  5. Shelsea Turner
    Sep 10, 2016 @ 21:24:01

    Cool!

    Reply

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