Wash and sort the spinach. Rinse thoroughly to remove grit. Discard any slimy or yellowed leaves. Clean leaves make cleaner-tasting powder.

Dry the leaves well. Spin them dry or pat with towels. Excess moisture slows drying and can dull the color. Aim for leaves that are dry to the touch.

Prep your trays. Arrange spinach in a single layer on dehydrator trays or parchment-lined baking sheets. Avoid overlapping; it traps moisture and lengthens drying time.

Dehydrate at low heat. Dehydrator: 115–125°F (46–52°C) for 3–5 hours.

Oven: Set to the lowest temp (ideally 170–200°F / 75–95°C). Prop the door open slightly with a wooden spoon to help moisture escape. Expect 2–4 hours.

Cool completely. Let the dried spinach cool for 10–15 minutes. Warm leaves can trap condensation in storage and soften.

Grind to powder. Pulse in a spice grinder, blender, or food processor until fine. Work in small batches for even texture and to avoid overheating the powder.

Sift (optional). For a silky, uniform powder, pass it through a fine-mesh sieve. Regrind any coarse bits.

Jar it up. Transfer to clean, airtight containers. Press out excess air and seal. Label with the date and batch size.

Store properly. Keep in a cool, dark place away from heat and light to protect the color and nutrients.