If you’ve got a jar of dried purslane sitting in your pantry, you’re already ahead of the game.
But why stop there?
By combining it with other dried greens from your summer garden — spinach, kale, parsley, and more — you can create a smooth, balanced superfood powder that’s both nutrient-rich and easy on the taste buds.
This blend is perfect for smoothies, soups, egg dishes, pasta sauces, and even homemade seasoning salts.
Why Make a Blend Instead of Using Just One Green?
Some greens, like kale or dandelion, can be strong and slightly bitter on their own.
Others, like spinach, are mild but not as nutrient-dense.
A blend lets you:
- Balance flavors so nothing is overpowering.
- Combine nutrients from multiple plants.
- Use up small amounts of different dried greens before they lose freshness.
Balanced Greens Powder Blend Recipe
You’ll need:
- ½ cup freeze-dried or dehydrated spinach powder
- ¼ cup freeze-dried or dehydrated purslane powder
- ¼ cup freeze-dried or dehydrated kale or Swiss chard powder
- 2 tbsp freeze-dried or dehydrated parsley powder
- 2 tbsp freeze-dried or dehydrated celery leaf or lovage powder (for a mild savory note)
- Optional: 1 tbsp freeze-dried lemon balm or mint powder for brightness
Step 1 — Make Sure Everything Is Dry
Even if you dried your greens earlier in the year, check them now.
If they feel soft or bend instead of snapping, re-dry them in your dehydrator or freeze dryer to avoid clumping.
Step 2 — Grind to Powder
- Grind each green separately in a spice grinder or high-speed blender.
- Sift if you want a fine texture for drinks or capsules.
Step 3 — Combine & Store
- Mix all powders together in a large bowl until evenly blended.
- Store in an airtight glass jar, away from light and heat.
- Freeze-dried blend: good for 12+ months; dehydrated blend: best within 6–8 months.
How to Use Your Balanced Greens Powder Blend
- Add 1 tsp to your morning smoothie for a nutrition boost.
- Stir into soups, stews, or pasta sauce near the end of cooking.
- Mix into scrambled eggs or omelets.
- Add to homemade salad dressings.
- Combine with sea salt to make a Greens & Herb Salt (like the one in our seasoning series).
Pro tip: Keep the ratio mild at first (more spinach, less kale) so the flavor stays versatile.
You can always make a more robust “super-green” batch later.