Leeks are very easy to dehydrate. They are related to chives, shallots, and onions, and can be added to soups and stews, boosting both nutrition and flavour. They are rich in prebiotic carbs which feed the good bacteria in the stomach, as well as having a number of other health benefits.
Read my post on Leek Powder for more ideas on using dehydrated leeks.
|Fresh Weight||100 Grams||Add to soups|
|Dried Weight||9 Grams||Add to stews|
|Daily Portion (Dried)||7 Grams||Add to omelettes|
|Prep Time||20 minutes|
|Drying Time||10 hours|
|Drying Temperature||125 Fahrenheit/ 52 Celsius|
|Health Benefits||Vision, skin, bones, circulation, Digestion|
- Sharp knife
- Plastic bowls
- Cutting Board
- Food Wash/Vinegar/Lemon Juice
Cut off the root section and the top part of the leek. Slit in half from top to bottom. Then cut each half into 2 cm slices.
Break as many of the layers apart as possible to speed up dehydration. Then rinse to remove any soil trapped un between the layers. Soak in a wash for 5 minutes before draining.
Spread out on the dehydrator trays and dry at 125 Fahrenheit/ 52 Celsius for 8 hours.
Once dried add to a glass jar and store.
Conditioning is a process of making sure that whatever you have dried has as little moisture as possible in it. It’s a simple process and involves mixing or shaking to redistribute the dried leeks and make sure they are completely dry. Do this for a few days.
Store in sealed containers in a dark area and add oxygen absorbers to help keep the contents dry.
Tip: If I am making leek powder, I usually do this immediately after the leeks come out of the dehydrator as I find that is when they are at their driest.