One way DIG works to reduce farmers’ food waste is to promote safe post-harvest preservation. Without refrigeration, a favorite method we teach is air-drying. For resource-poor farmers, air drying is extremely accessible and can mean farmers have access to nutrient rich produce year round. You’ll see a variety of vegetables like moringa, okra, local greens, and roselle (hibiscus) as favorites for drying. After they are preserved, they can be added to stews, baby weaning foods, and in the case of this recipe, made into drinks.