Yes they are terrific for soups and dips! I made one just a few weeks ago with dried tomatoes, jalepenos, onions. I added roasted garlic (and after reading this website I think I will try my hand at growing my own!), to cream cheese...my granddaughter asked me (at 8 years old) for the "recipe"....We also used the "green gold" in our most recent canning of our annual Bloody Mary mix....it's terrific to add to chili, soup, sauces and dips! Good luck and have fun! (this is such a GREAT site!....I'm thrilled to have found it!

Well then, "Welcome" by the way! There's a lot of good people here. I can read it in the thoughts they express.

Diane,

Welcome aboard!
Maybe you can post your "secret" green gold recipe in the recipe forums?

Thanks for the great idea!
Vicki

Hoooo-wee! Our brand new Excalibur Dehydrator was sitting on the porch when I got home from work today! I promptly unpacked it, set it on the kitchen counter, and went out to the yard and brought in an armload of Basil.

The instruction booklet said "greens" would take 3-7 hours. It also said to set the temperature between 95 and 125 for herbs. I've had it running for 7 hours now at 110-degrees and the leaves are still moist. Hmmm.