Michigan State University Extension
Preserving Food Safely - 01600524
Water removed during drying must be replaced by soaking or rehydrating the vegetables prior to use. Root, stem and seed vegetables should be soaked for 1/2 to 2 hours in sufficient cold water to keep them covered. After soaking, simmer until tender, allowing excess water to evaporate.
Greens, cabbage and tomatoes do not need to be soaked. Simply add sufficient water to keep them covered, and simmer until tender.
Many vegetables lose their fresh flavor during drying. For this reason, flavoring such as basil, garlic, onions and chili sauce may be added 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. Various combinations of dried vegetables may be used, but caution should be exercised not to add too much dried onion or garlic.