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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