Hailing from the cabbage family, broccoli is a cool-season crop grown predominantly in the spring and fall. Broccoli packs a potent nutritional punch, making it the highest in nutrients of any other vegetable. Between copious amounts of beta carotene, vitamin C, and antioxidants, incorporating broccoli into a healthy diet several times a week can help to prevent heart disease and cancer. Dehydrating, a process of taking away moisture, allows you to keep broccoli much longer than you could keep it in the refrigerator.
Step 1
Wash the broccoli under cool, running water. Do not soak the broccoli as this will lead to nutrient loss.
Step 2
Slice the broccoli florets away from the stalk with a knife.
Step 3
Blanch the broccoli by dropping it into a pot of boiling water for four minutes and transferring it to a bowl of ice water for another four minutes.
Step 4
Remove the broccoli from the water with a slotted spoon and set the pieces onto a paper towel to help eliminate residual moisture.
Step 5
Place the broccoli into the trays of a dehydrator in a single layer.
Step 6
Set the dehydrator to dry at 140 degrees Fahrenheit for 12 to 15 hours.
Step 7
Check the broccoli every hour after 12 hours by removing couple of pieces and cutting them open. When the broccoli is done, it will be crisp and brittle and expel no moisture when squeezed.
Tips and Warnings
- Follow the manufacturers' instructions for your dehydrator closely. Store cooled, dehydrated broccoli in an airtight container for up to one year. Reconstitute dehydrated broccoli by covering it with cool water and allowing it to soak for at least an hour or until tender.
Things You'll Need
- Knife
- Pot
- Bowl
- Ice cubes
- Slotted spoon
- Paper towels
- Dehydrator
