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Pick only the young, fresh looking new leaves.
Wash and then bruise the leaves with a rolling pin.
Store in an airtight container for 3-6 weeks to ‘ferment’
Lay the leaves out in a single layer to dry somewhere warm until crunchy.
Crumble the leaves into small pieces and store somewhere dry.
To make a tea, add 1 teaspoon per cup of hot water. Strain before drinking.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon