A group of researchers at the University of Exeter have developed a technique that can create a grub that can be processed in less than a day and that can yield high-quality, healthy herbs from the soil.
In a paper published in the journal Science, they described a method that they have developed that uses only the light from a light bulb to grind the herbs.
The process can be done with any number of materials and materials that have been processed into an edible form.
“It is the first time a plant has been developed using a light-harvesting method that is environmentally friendly and yields high-potency, nutrient-rich plant material,” said lead researcher Professor Alan Wren, from the University’s Department of Plant and Soil Science.
“It’s a breakthrough that has important implications for the future of agriculture and food production in the UK.”
In their study, the researchers used a technique called agar dilution to harvest a crop of green beans and herbs that were growing in the soil of a field in northern England.
In the process, the team soaked the plants in a solution of salt, sodium chloride, sodium bicarbonate, calcium chloride and water for five days.
After soaking, they processed the dried herb into the herb grubs they were using, and then used the grubs to grind some of the dried herbs into powder.
The powder was then placed in a container and stored in the fridge overnight.
The next day, the powder was mixed with water, and the solution was then pumped into the same container and heated to 70°C (160°F) for an hour.
The process is very simple, but the amount of herb required can vary from one batch to another.
For the next step, the scientists tested the grubs to see how long they could grind them.
A group of volunteers was put in the same pot with the herbs, and after a period of two days the volunteers were given the option to grind one herb grubb at a time.
If they wanted to grind them in the first hour, they were told to do so.
If they did not want to grind any herb, they had to wait another hour and then go to the next pot and repeat the process.
This was repeated a further three times to check the grinds were still viable.
After a further six hours of grinding, the herb grinders were dried out, and dried herb powder was added to the mixture to give a final, nutritious powder.
Using this method, the study found that it took just under 24 hours to grind and process each grub.
Professor Wren said: “This is the largest grub grind we have used to date, and is a very good indication of the quality of the finished product.”
The process gives the potential for very high-end, nutrient rich plant material, which is very beneficial for people looking to get their garden looking and feeling a little more healthy.