Process for improving the natural drying of fresh biological products, which consists in adding to these products a quantity of dextrose of the order of three times the quantity of water contained in these biological products to be dried, then in performing mixing with a rapid grinder and lastly in drying naturally at a temperature of between 25 and 30 DEG C and with slight ventilation. The invention also relates to the biological products obtained, in particular with plants: vegetables, fruit, aromatic or medicinal plants, and the like.
