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DEHYDRATING TIMES: VEGETABLES
The below times and preparation techniques are only a guide, personal preference can differ.
NAME
Artichoke
Asparagus
Beets
Bell peppers
Broccoli
Brussel sprouts
Cabbage
Capsicum
Carrots
Cauliflower
Celery
Champignons
Cucumber
Eggplant
Garlic
Ginger
Green beans
Kale
Mushrooms
Onion
Parsley
Potato
Spinach
Sweet potato
Zucchini
PREPARATION
Slice into strips 3-4mm thick
Sliced into pieces 2.5mm thick
Peel and then boil them. Let
them cool down. Slice off the
roots and the tops. Slice into
round pieces 6mm thick
Sliced into thin strips
Break into florets
Slice into halves
Remove the outer leaves and
the heart. Slice into thin strips
Remove the stems and seeds
and slice into thin strips
Peeled and boiled until it
becomes soft. Slice into round
pieces
Boiled until soft
Sliced into pieces 6mm thick
Slice into pieces or dry whole
Peeled and sliced into round
pieces 10 mm thick
Peeled and sliced into pieces 6
– 12 mm thick
Peeled and sliced into round
pieces
Washed and peeled. Slice into
pieces 3 – 4 mm thick
Slice and boiled to soften
Arrange whole leaves on the
tray
Sliced into pieces 3 – 4 mm
thick
Sliced into thin round pieces
Laid on the tray
Peeled and boiled for 8 – 10
mins. Sliced into thin slices
Arrange whole leaves on the
tray
Peeled and sliced thinly
Peeled and sliced thinly
CONDITION AFTER
DRYING
Fragile
Crispy
Crispy
Crispy
Fragile
Crispy
Fragile
Can vary between
crispy and soft
Crispy
Hard
Crispy
Hard and crispy
Hard
Fragile
Crispy
Crispy
Fragile
Crispy
Hard and crispy
Crispy
Crispy
Crispy
Crispy
Crispy
Crispy
DRYING TIME
IN HOURS
5 - 13
6 - 14
8 - 26
10 - 12
6 - 15
8 - 30
7 - 11
4 - 14
8 - 14
6 - 16
6 - 14
3 - 10
6 - 18
6 - 18
6 - 16
4 - 6
8 - 26
4 - 6
4 - 10
8 - 14
2 - 10
8 - 30
6 - 16
12 – 20
18 – 24
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