Direct or indirect solar dehydration of fruit, vegetables, and herbs, removes enough moisture to halt microbial growth, extending shelf life from days to months without refrigeration or added energy. An indirect design (air heated in a separate solar collector, then drawn over the food) avoids the direct-sun designs' dust/insect exposure and UV degradation of the food. Zero running cost; fully weather-dependent, and needs several consecutive dry days for a full batch.
Note: Cost, carbon and footprint are rated against the other options for this same need, not in absolute terms.
Sun-exposed siting with several consecutive dry days achievable in-season
No sizing or quantities: how much a technique yields, and how much a household needs, both depend on the build and the people, so the catalogue compares options rather than dimensioning them. It carries no bill of materials and no build sequence, and it is written for an oceanic, clay-soil climate (Normandy, France). Regulatory notes are indicative and need confirming locally.