Drying Fresh Vegetables and Herbs

 Go to:-   Preserving Fresh Produce  |   Bottling  |   Freezing 

Jump to:-   Drying Chart

Recipes4us is committed to encouraging people to eat locally grown seasonal produce. Often imported products lack flavour and their full compliment of nutrients due to the fact that they are picked young so they can be shipped without fear of spoiling before they get to us.

So, it can be realistically argued that eating produce which has been properly preserved when it was at its best is not only nutritionally as good (if not better) than eating out of season produce. 

Although drying probably isn't the first method of preservation which comes to mind, it is certainly one which should be considered.

Below is a chart showing various vegetables and how to dry  them. There are a few "rules" to adhere to when drying produce at home to ensure good results.

1. Always use produce when it's at its peak.

2. Blanch vegetables before drying. This helps to stop enzyme activity which can cause changes in the flavour and texture during storage.

3. Ensure adequate ventilation and constant temperature during the drying process. This is best achieved by preheating the oven to (60C/140F), then prop the oven door open and adjust the thermostat to maintain a consistent oven temperature of 60C/140F. The door being ajar allows the moist air to escape.

4. Package the produce in air tight containers/bags and store in cool dark conditions (6-12 months).

5. Dry to the optimum degree. Dried vegetables should be hard and brittle. Remove a small amount of the dried food and cool for a few minutes before testing for dryness.