Drying Leeks

Leeks are easy to dry and result in a high quality product. They have a mellower flavour than dried onion.

Yields and Equivalents

Information pending.

Directions

Preparation: Trim root end off leeks, cut white and light green portion into ¼ inch (5 mm) slices, discard dark leafy top.

Blanching: None

Temperature: 145 F / 62 C

Time: Until crisp.

Notes: “Choose leeks about 1 to 1 ½ inch (3 to 4 cm) diameter at bulb end.”

Water content: 89%. (Used if doing a Dehydration Weight Test.)

Reference: Ball Blue Book, 37th edition, 2014. Page 167.

Notes

It’s okay if they touch a bit on the trays, as the pieces will shrink away from each other as they dry, but don’t heap them on in layers.

If you prepped and blanched more than you have the trays for at one time, store them in a sealed container or bag in the fridge for up to 3 days, and dry as dehydrator tray space becomes available.

Storage

Let the dehydrated product cool completely to room temperature before packing it into storage containers.

Watch the sealed containers for the first few days for any sign of condensation. If condensation occurs, dehydrate a bit more.

Label jar with name of product and date. Store away from heat and direct light.

Usage notes

Use in soups, stews, casseroles, quiches, rice dishes, etc.

To rehydrate:

Cover with cold water and soak 30 to 90 minutes, or cover with boiling water and soak 20 to 60 minutes. After soaking, simmer until tender.” ^[1]P. Kendall, P. DiPersio and J. Sofos. Drying Vegetables. Colorado State University Cooperative Extension. Publication no. 9.308. July 2004. Page 2

When adding to a dish with lots of liquid, there’s no need to rehydrate in advance: just add about 15 to 20 minutes before the end of cooking time.