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Uses

Dried vegetables have a unique flavor and texture and are best used as ingredients for

soups, stews, casseroles, and sauces rather than stand-alone side dishes. When using

in soups, dried vegetables can be added without soaking. Dried vegetables used for other

purposes need to be soaked before cooking. To soak, start with 1 1/2 to 2 cups of boiling

water for every 1 cup of dried vegetables. Soak for 1 to 2 hours or until vegetables have

returned to nearly the same size they were before dehydrating. Additional water should

be added as needed during the soaking process. After soaking, simmer the vegetables

in the soaking water until tender, allowing excess water to evaporate.

Drying Herbs

Drying fresh herbs allows your to have a ready supply of economical herbs that are

available to use all through the year. To retain the best flavor of your herbs, it is

recommended that you dry them at the lowest temperature setting, 40 -50°C.

Selection and Preparation

Pick herbs for drying just before the flowers first open. These herbs will be most flavorful.

The best time to pick herbs is early morning just after the dew has evaporated. Rinse

leaves and stems in cool water to remove any dust or insects and then gently shake to

remove excess water. Remove dead and bruised leaves or stems. Large leafed herbs,

such as basil, sage and mint, should be removed from their stems for faster drying.

Smaller leafed herbs can be left on their stem and removed after drying. Placing the

herbs on a mesh screen will help prevent them from falling through the grates in the

tray as they dehydrate.

Determining Dryness

Herbs are acceptably dry when they are crispy and crumble easily. Refer to the Herb

Drying Guide below and begin checking the herbs at the beginning of the average drying

time range. Remove a few herbs from each dehydrator tray and allow to cool to room

temperature. If the herbs do not crumble easily, recheck every hour.

Packaging and storage

Dried leaves are best stored whole and then crumbled when needed. Follow “packaging

and storage” information on before pages.

Uses

Most dried herbs are 3 to 4 times stronger than the fresh herbs, therefore when using

dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount called for

in the recipe.