We fast freeze whole plants at -40°C then they are dried up in vacuumed chamber at below 50°C

    at 0.25ATM.  When compared to the cooking method, the fast freeze-drying method demands more

    expenses and costly equipment, but it is the only method that maintain the enzymes, vitamins,

    minerals and other nutrients that can only be found in raw plants. Also this method gives the

    products a long shelf life, because it contains a moisture level below 3%.