Hello friends, Heidi here from Rain Country. God is good all the time. In this video I’m sharing an update on my homemade greens blend—something I revisit every few years because what I put in it changes depending on what I’ve got coming in and what I’m focusing on health-wise. Years ago, this started as a frugal way to use up excess garden greens (kale, carrot tops, grape leaves, strawberry leaves, and more), dehydrate them, mix them, and then sneak that nutrition into everyday meals. These days I’ve simplified my main blend down to what matters most for me: dandelion leaf and nettle. I talk through other options you might have easy access to—lamb’s quarters, amaranth, plantain, chicory, sweet potato leaves, and various berry leaves—and why your blend doesn’t need to look like mine. I also explain how I use it (it goes in gravy, casseroles, meatloaf, burgers, soups—pretty much everything), how I store it in jars (often vacuum sealed for longer-term freshness), and why I don’t sell it. The whole point is self-sufficiency: make your own with what’s free and available to you, and don’t feel like you need fancy equipment to dry greens.