One cup of dried vegetables makes about two cups rehydrated, per Alabama Extension.
How to do it
- Soak in cold water, bouillon or juice for one to two hours (Clemson). Refrigerate if soaking longer than two hours.
- Simmer root, stem and seed vegetables after soaking until tender (Alabama).
- Skip the soak for leafy greens, cabbage and tomatoes; add them straight to the pot.
- Use the soaking water in cooking to keep the vitamins, NCHFP advises.
Best uses
Soups, stews, casseroles, sauces and stuffings.
