Air Drying: Suitable for herbs only, air drying involves tying your herbs in bunches with string and hanging them upside-down somewhere cool, dark and well ventilated. Once the bundle is dry, hold it by its end and strip the leaves using a downward stroke. Store the leaves in jars or wrap them tightly and put them in the freezer.
Sun Drying: If you live in a sunny area, you can sun-dry herbs, fruits and vegetables by spreading them on trays lined with paper towels, such as FINE’s hygienic and absorbent kitchen towels. Leave the trays under direct sunlight and turn the produce occasionally. If you live in a humid country, place the trays in vented, glass-covered boxes.
Oven Drying: To dry vegetables in an oven, arrange the vegetable pieces around 10cm apart from each other on oven racks and set the temperature at 160 degrees. Leave the door slightly cracked to let out the moisture and rotate the racks 3 to 4 times. The process might need around 4.5 hours, depending on the type of vegetable you’re drying.
Dehydrators: Small electrical appliances that circulate warm air, dehydrators come in different forms and sizes. Clean, hull and slice your fruits and vegetables into consistently-sized pieces, then load them onto the dehydrator’s trays without overlapping them. Turn on your dehydrator and leave the produce to dry based on the amount of time recommended in your dehydrator’s manual. On average, this might take between 8 to 12 hours.
• Dry foods directly after their harvest
• Never add fresh produce to a partially dried batch
• Dehydrated foods can last up to a year if stored properly
• Any vegetable that can be blanched and frozen can be dried