Dried Vegetables List For Storage

However, before turning on your food dehydrator, we recommend that you familiarize yourself with the drying tips of the various greens and vegetable species.

We have put together a dried vegetables list for you to help.

Herbs and greens

You can dry any herbs you want – chamomile, St. John’s wort, nettle, marigold, basil, thyme, rosemary, mint, melissa, sage and many more. You will get the best results by drying the leaves together with the stems, although this will prolong the drying time.

Dried herbs and greens are used in many different ways – from tea or spice to herbal mixtures.

Spinach

You can dry whole or chopped spinach leaves. Frequently flip and observe that they spinach leaves do not cover each other. Use dried spinach with rice dishes, omelettes, pastries, fish, poultry and soups.

Parsley

You should arrange the twigs in such a way that they do not cover each other and flip them periodically. You can store dried parsley and consume it in the form of powder, or you may add it to the butter, or use it as spices in various meals.

Cabbage

You should wash, leave to dry, cut and distribute cabbage evenly on drying trays. Dried cabbage has a nice mild taste. If you rehydrate cabbage, you can use it in any soups and any other dish as a garnish

Zucchini

You would like to cut small zucchini into round slices. If zucchini is large, you can cut it into pieces or cubes and remove the central part. You should use dried and soaked zucchini as a garnish. Dried zucchini is also put in vegetable soups to provide a rich flavor.

Pumpkins

You should remove the thick bark and seeds and cut pumpkin into slices or cubes. Pumpkin is a valuable dietary product and is suitable for rice dishes or vegetable soups. So why not to stack sufficient dried pumpkins supplies?

Tomatoes

Tomatoes have a very high moisture content, therefore tomatoes are one of the longest-drying products. Some species may darken or even appear burnt when dried.

You can add some salt or other spices to make the taste you want.It is better using small and medium sized tomatoes. Cut them into slices for drying and put on the tray. If the tomatoes are very juicy, additional layer of baking paper would prevent those juices from dropping down onto other drying trays.

Use soaked dried tomatoes in the garnish, vegetable soup. Dried tomatoes can be preserved in oil with herbs (garlic, basil, chili pepper, etc.)

Potatoes

You can cut the potatoes into slices or cubes about 8-15 mm thick. You should make sure that the pieces won’t stick to each other during dehydration cycle. Have in mind that the final product may become a bit dark, but it does not affect the taste.

Rehydrated potatoes are used as a garnish, or may be served in soups with other vegetables.

Bell Peppers

You would like to cut into pieces or strips, remove seeds and distribute evenly on the drying trays. Bell peppers are an easy product to dry and is often used rehydrated or as powder in various dishes. Bell pepper is also suitable for preserving in oil.

Chili Peppers

We recommend you to cut chili peppers in half lengthwise, because they have a thick skin. After dehydration you should cut chili peppers into pieces or grind them and use as hot spices. It gives nice aroma and spicy taste to any dish.

Just don’t forget not to rub your eyes after touching the powder!