Cooking Water removed during drying must be replaced either by soaking, cooking, or a combination of both. Soak root, stem, and seed vegetables for to 2 hours in enough cold water to keep them covered. After soaking them, simmer until tender, allowing excess water to evaporate. Greens, cabbage, and tomatoes do not need to be soaked. Simply add enough water to keep them covered, and simmer until tender.
Many vegetables lose their fresh flavor during drying.
For this reason, you may add flavoring such as basil, garlic, onions, and chili sauce during cooking to improve flavor. Dehydrated vegetables are usually not used as cooked side dishes. They are best when used as ingredients for soups, casseroles, sauces, stuffings, and stews. You may use various combinations of dried vegetables, but be careful not to add too much dried onion or garlic. Beans will break clean when hit with hammer.