I know how to dry peppers, herbs, and make jerky but would love to know more about drying veggies and fruits and how to use them. I don't think I am the only one who would like to know more on the subject. I dry sage and when it is dry I grind it with a coffee bean grinder. I can't have Thanksgiving dinner without it for the dressing. It is required for country pork sausage. It is great to add to cornbread or biscuits, pork or chicken dishes. It keeps well (except it seems to disappear). I air dry most of my herbs. If I don't have a lot I put a paper towel in a collander and set it somewhere handy so I can mix the herb the first few days so it dries easily. If I have a large amount I dry on a cloth or paper towels layed flat on any available surface. I use the food dehydrator for large amounts also. I also dry mint, thyme, oregano, basil, rosemary, chamomille, lemonbalm, etc. Sometimes I also dry yard weedslaintain, comfrey, jewel weed and chickweed to put in soap or oinments I make. Now it's your turn.