I've been curious about preserving greens for hard times for the animals and ourselves. So this weekend my daughter thinned the carrots and beets. So since the tops were so beautiful I decided to learn how to dehydrate them. I had already done collards and spinach but not tried anything that needed to be blanched except bok choy and boy was that a mess but it worked. So carrot tops blanched and dried within 2 hours and then on to beet tops. Blanched them, just barely and they dried within 3 hours or so at about 110 degrees. I haven't powdered them yet but I may not except to conserve even more jars and space. This is exciting to me as any of the greens can be added to soups, gravy drinks to increase nutritional value particularily in the winter in the north where greens arn't available. Greenhouse growing to expensive with the heat. I do realize in blanching you loose some nutritional value, but some is better than nothing don't you think.