Dehydrating vegetables

Yield: 1 servings

Measure Ingredient
No Ingredients Found

The real joy of owning and using a dehydrator becomes evident when you realize that virtually nothing from your garden need ever be wasted again. Every little handfulof extras can be dried and saved, complete with vitamins, minerals and enzymes - not to mention their appetizing color. We have dehydrated nearly everything we grow, with many interesting results.

HOW TO USE DRIED VEGETABLES: This whole activity of food dehydration revolves, forus, around the need to preserve the real value ofevery bit of food. So, we are learning to use our wonderful vegetables in their raw state. What can't be used fresh from the garden can be dried for later use. They can be muched on when dry, or can be then powdered to be used as soup bases. When powdered vegetables are added to broths, raw soups, salads and dressings, they not only make a pleasant addition to the color and taste of foods, but they boost the nutritional value at the same time. The following is just a sampling of the vegetables you can dry..... But don't let this list limit you in attempting other vegetables... Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn, cucumbers, garlic, green beans, horseradish, kolrabi, leek, mustard greens, onion, parsley, parsnip, snow peas, squash, tomatoes, turnips, and zucchini. Origin: Dry It - You'll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 02-03-95

Similar recipes