Title: Information On Dehydrating Vegetables
Categories: Dehydrator Vegetable
Yield: 4 Servings

		The real joy of owning and
		Using a dehydrator becomes
		Evident when you
		Realize that virtually
		Nothing from your garden
		Need ever be wasted
		Again
		Extras can be dried and
		Saved, complete
		With vitamins, minerals and
		Enzymes - not to mention
		Their appetizing
		Color
		Everything we grow, with
		Many
		Interesting results.
		Every little handfulof
		We have dehydrated nearly

HOW TO USE DRIED VEGETABLES: This whole activity of food dehydration revolves, forus, around the need to preserve the real value ofevery bit of food. So, we are learning to use our wonderful vegetables in their raw state. What can't be used fresh from the garden can be dried for later use. They can be muched on when dry, or can be then powdered to be used as soup bases. When powdered vegetables are added to broths, raw soups, salads and dressings, they not only make a pleasant addition to the color and taste of foods, but they boost the nutritional value at the same time. The following is just a sampling of the vegetables you can dry..... But don't let this list limit you in attempting other vegetables...

Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn, cucumbers, garlic, green beans, horseradish, kolrabi, leek, mustard greens, onion, parsley, parsnip, snow peas, squash, tomatoes, turnips, and zucchini.

Origin: Dry It - You'll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95.

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