Michigan State University Extension
Preserving Food Safely - 01600524
10/13/97

### USING DRIED VEGETABLES

     Water  removed  during drying must be replaced  by soaking

    or
    rehydrating the vegetables prior to use.  Root, stem  and

    seed
     vegetables  should  be soaked for 1/2 to  2  hours  in

    sufficient
    cold water to keep them covered.  After  soaking,

    simmer
    until tender, allowing excess water to evaporate.

     Greens,  cabbage  and tomatoes do not need to  be  soaked.

    Simply
    add sufficient water to keep them covered, and simmer

    until
    tender.

     Many  vegetables  lose their fresh flavor  during  drying.

    For
    this reason,  flavoring such  as basil,  garlic,  onions

    and
     chili  sauce  may be added during  cooking  to  improve

    flavor.

     Dehydrated vegetables are usually not used as cooked  side

    dishes.
      They are best when used as ingredients for  soups,

    casseroles,
      sauces,    stuffings   and   stews.    Various

    combinations
     of dried vegetables may be used,  but  caution

    should
     be  exercised  not to add too much  dried  onion  or

    garlic.

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