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.
2. Equipment
Use clean, food-grade dehydration equipment 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
Colander (for draining cleaned produce)
Cutting board
Vegetable peeler
Grater
Knife
Timer or clock
3. Prepare Ingredients
Thoroughly wash horseradish.
Remove small rootlets and stubs.
Peel or scrape roots.
Grate.
4. Dry
Arrange grated horseradish in single layers on drying trays.
Dry at 140 degrees F (60°C) in an oven or dehydrator.
Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
Dried horseradish should be brittle, powdery.
Total Drying Time: 4-10 hours in a dehydrator (may take up to twice as long in a conventional oven)
5. Store
Store small amounts of cooled, dried horseradish 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.