6
TABLE OF PREPARING THE VEGETABLES FOR DRYING
Name
Preparing
Condition
after drying
Duration of
drying (hours)
Artichoke
Cut it to stripes (3-4 mm
thickness)
Fragile
5-13
Aubergine
Peel it and slice it into pieces
(6-12 mm thickness)
Fragile
6-18
Broccoli
Peel it and cut it. Steam it for
about 3-5 min.
Fragile
6-20
Mushrooms
Slice it or dry it whole (small
mushrooms)
Hard
6-14
Green beans Cut it and boil till become
transparent
Fragile
8-26
Vegetables
marrows
Slice it into pieces (6 mm
thickness)
Fragile
6-18
Cabbage
Peel it and cut into stripes (3
mm thickness). Take out the
heart
Hard
6-14
Brussels
sprouts
Cut the stems into 2 pieces
Crispy
8-30
Cauliflower
Boil till it becomes soft
Hard
6-16
Potato
Slice it. Boil for about 8-10 min
Crispy
8-30
Onion
Slice it into thin round pieces
Crispy
8-14
Carrot
Boil till becomes soft. Shred it
or slice into round pieces
Crispy
8-14
Cucumber
Peel it and slice into round
pieces (12 mm thickness)
Hard
6-18
Sweet pepper Cut it to stripes or to round
pieces (6 mm thickness). Take
out the heart
Crispy
4-14
Piquant pepper No need to cut it
Hard
8-14
Parsley
Put the leafs into sections
Crispy
2-10
Tomato
Peel it. Cut it into pieces or into
round pieces
Hard
8-24
Rhubarb
Peel it and slice it into pieces
(3 mm thickness)
Loss of
humidity in a
vegetable
8-38
Beetroot
Boil it, let it cool down, cut off
the roots and the tops. Slice it
to round pieces
Crispy
8-26
