Dehydrating and Drying Produce

Drying is one of the oldest and simplest ways to preserve a harvest, removing the moisture that spoilage needs while concentrating flavour. It suits herbs, chillies, fruit and many vegetables, and takes up almost no storage space.

What dries well

Herbs are the easiest of all and the most rewarding, since a jar of your own dried oregano or thyme beats anything bought. Chillies dry to keep or grind into flakes. Apples, pears, stone fruit and tomatoes dry into intense snacks and cooking ingredients. Mushrooms dry brilliantly and rehydrate full of flavour. Slice everything evenly so it dries at the same rate.

• Herbs: hang in small bunches in a warm, airy spot out of sun, or use low heat
• Fruit and tomatoes: slice evenly and dry in a dehydrator or very low oven
• Chillies: thread on string and air-dry, or use a dehydrator

With or without a dehydrator

A dehydrator gives the most reliable result with steady low heat and airflow, and it earns its place in a productive household. Without one, a very low oven with the door ajar works for fruit and tomatoes, and warm, dry air does the job for herbs and chillies. New Zealand humidity is the main obstacle to open-air drying, so a muggy spell calls for a dehydrator or oven rather than the windowsill.

Storing dried food

Dried produce must be fully dry before storing, with no bend or moisture left, or it will mould. Store it in airtight jars in a cool, dark cupboard, and check for any condensation in the first few days, which means it needs more drying. Properly dried herbs keep their punch for a year, and dried fruit and vegetables store for months.