• When possible, preserve fresh, locally-grown greens for the best quality and nutritional value.
• Know when fresh greens are available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

• Select vegetables at peak quality and flavor. Do not use vegetables that show signs of decay, mold, or bruising. These defects may affect all pieces being dried. Use young, tender leaves.
• 3 lbs of greens will yield ¼ lb of dried greens (appx 5 ½ pints).
• Ice is needed for cooling the greens following blanching
• Citric acid (optional)- 1 teaspoon (4 grams) in a gallon of water for blanching step as an anti-microbial agent

2. Equipment

• Clean, food-grade dehydrator or oven with drying trays or racks that allow for good air circulation.
  • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Large covered cooking pot (for blanching)
• Metal blanching basket, cheesecloth or mesh bag (for blanching vegetables prior to drying)
• Colander, strainer or slotted spoon 
• Large bowl (for cooling blanched vegetables in ice water)
• Hot pads
• Cutting board
• Knife
• Timer or clock

3. Ingredient Preparation

Pre-treating vegetables by blanching is recommended to enhance quality and safety. Blanching improves color and texture, relaxes tissues so pieces dry faster, reduces the time needed to rehydrate vegetables, and helps to destroy potentially harmful bacteria. 

• Thoroughly wash and trim greens.
• Fill large cooking pot with 1 gallon of water and bring to a rolling boil.
  • If desired, add 1 teaspoon (4 grams) citric acid to the water as anti-microbial agent.
• Put no more than four cups of the vegetable pieces in a blanching basket, or a piece of cheesecloth or cloth mesh bag with ends secured.
• Lower vegetables into boiling water, making sure water covers the vegetables.
  • Shake so hot water reaches all pieces, if necessary.
• Blanch for time shown in table below for your elevation:

• Start timing as soon as water returns to a boil. 
  • Monitor heat to ensure continuous boiling.
• Remove vegetables from boiling water and submerge briefly in a large bowl of ice, only long enough to stop the cooking action.
  • NOTE: Do not cool to room temperature.
• Drain on paper towel or cloth.
• Repeat process until entire batch is blanched and cooled. 

4. Dry

• Arrange blanched and cooled greens in single layers on drying trays.
• Dry at 140 degrees F (60°C) in an oven or dehydrator.
• If necessary, turn large pieces over every 3 to 4 hours during the drying period.
  • Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
  • Dried greens should be crisp.
• Total Drying Time: 6-10 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Store

• Store small amounts of cooled, dried greens in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
  • Properly stored, dried vegetables keep well for 6 to 12 months.
  • Discard foods that have off odors or show signs of mold.

6. Using Dried Vegetables

• Dried vegetables can be eaten ‘as is’ as a snack or part of a meal.
• Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables.