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I don't add any artificial plant foods to my vegetable garden bed.
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But I add egg whites shell powder (will make a post soon). You can see white powder over ajwain leaves in the above picture.
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Pluck the leaves , soak it, say 15 minutes in a big pot filled with water.
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Wash it thrice to remove any debris over the leaves.
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Once done drain from the water completely.
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Pat dry over clean cloth or sheet under shade.
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You can dry under hot sun as well for quick processing.
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Once leaves are wilted and reduce in quantity either place it in a tray and bake at 250 F as needed or
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Keep indoor in a clean place till leaves turn brown.
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Never ever cover the leaves / close in a container when they are still green.
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When they turned brown, just warm it for few minutes say 5 minutes in the oven at 250 F.
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They turn crisp, this step is optional but this ensures it has longer shelf life.
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Pulse in the mixer 1 to 2 seconds or crush with your hands.
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I sieved them using a medium hole sieve.
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Then store the very well ground leaves powder separately in a jar.
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The once collected over top is stored in a separate jar as shown in the picture below.