[New shoot]

Has anyone really had a go at this?  My Mary Bell dehydrating book raves on about greens, but I must admit I was unconvinced and didn't try it for a long time.

Then last year I dried huauzontle (Aztec Broccolli) just because I had loads.  It was a great success and I've done it again this year.  It dried so crispy you can just crumble it into curries, spag sauces and soups for the last 5-10 minutes of cooking and its just like you have put cooked, chopped spinach through the dish.

This year I have a cabbage mountain and several US dehydrator sites were raving on about dried cabbage. Nothing ventured and all that, so I have a cabbage drying now.  Just slice and season to taste, no blanching required.  I used black pepper and some mixed dried provencal herbs. 

A single large plot cabbage has filled the dehydrator and mine is a beast that holds loads.  I'm interested to see what I get 

[surbie100]

I tried kale crisps, and they were one of the most disgusting things I have ever eaten.

The tomatoes have been amazing, but I am yet to be convinced by crispy greens.

[DanielCoffey]

The Phyllis Hobson book has cabbage blanched for 90-120s in water, quenched, dried and dehydrated till brittle. For the leafy greens she says to blanch till limp, quench and chop then dry till crisp.

[New shoot]

I tried kale crisps, and they were one of the most disgusting things I have ever eaten.

  

I have looked at them a few times and not been convinced.  Its the rubbing them with oil, honey and various other things that puts me off.

The cabbage has come out pretty good.  I wouldn't eat it dry out of the jar, but the Mary Bell book has a recipe for cabbage and onion, 3/4 dried then toasted in the oven.  I can see that as a snack.  It has passed the rehydration test and while I was very doubtful when I read on some sites that you can then use it for coleslaw, I am converted now    It is a slightly different texture, but still crunchy and the flavour seems more concentrated.

The Phyllis Hobson book has cabbage blanched for 90-120s in water, quenched, dried and dehydrated till brittle. For the leafy greens she says to blanch till limp, quench and chop then dry till crisp.

I haven't blanched either of the greens I have done and am happy with the results, so probably won't bother with this step tbh 

[DanielCoffey]

I have not tried it myself but Phyllis Hobson advises "broccoli, Brussel sprouts, and green, leafy vegetables, fade and become strong-tasting if they are not pre-treated before drying."

[New shoot]

I have not tried it myself but Phyllis Hobson advises "broccoli, Brussel sprouts, and green, leafy vegetables, fade and become strong-tasting if they are not pre-treated before drying."

Books on food drying can be useful, but it depends how old they are.  Even my Mary Bell book is a bit dated now having been written in the mid 90's. 

There is a whole new world out there for dehydrating, with temperature controlled, fan assisted machines, RAW food and homesteading websites to look at and YouTube channels to watch.  That's why I was asking for personal experience