{"id":165754,"date":"2025-10-08T18:37:17","date_gmt":"2025-10-08T16:37:17","guid":{"rendered":"https:\/\/tauroessiccatori.com\/?page_id=165754"},"modified":"2026-06-16T16:17:07","modified_gmt":"2026-06-16T14:17:07","slug":"vegetable","status":"publish","type":"page","link":"https:\/\/www.tauroessiccatori.com\/en\/manuale-biosec\/cosa-essiccare\/verdura\/","title":{"rendered":"Vegetables"},"content":{"rendered":"<p>In this section of the Biosec Manual, you will find instructions for <strong>to dry different types of vegetables, herbs and mushrooms properly.<\/strong> The table sets out, for each food item, the main preparation tips, recommended uses after drying, and the most suitable programme to set on the dehydrator.<\/p>\n<p>Please use this information as a practical guide to choosing the drying times and methods appropriate for the product in question.<\/p>\n<table class=\"table table-striped\">\n<thead>\n<tr class=\"row-1 odd\">\n<th class=\"column-1 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-2\" aria-label=\"PRODUCT: activate to sort the column in ascending order\">PRODUCT<\/th>\n<th class=\"column-2 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-2\" aria-label=\"PREPARATION: activate to sort the column in ascending order\">PREPARATION<\/th>\n<th class=\"column-3 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-2\" aria-label=\"Toggle: activate to sort the column in ascending order\">EMPLOYMENT<\/th>\n<th class=\"column-4 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-2\" aria-label=\"TIME AND SCHEDULE: activate to sort the column in ascending order\">TIME AND SCHEDULE<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n<td class=\"column-1\">PREZZEMOLO<\/td>\n<td class=\"column-2\">Arrange the leaves not too overlapping and turn them occasionally.<\/td>\n<td class=\"column-3\">Excellent in powder form, also in preparations in oil.<\/td>\n<td class=\"column-4\">P3 12\/16 h<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n<td class=\"column-1\">SPINACH<\/td>\n<td class=\"column-2\">Leaves whole or in pieces. Shake them frequently so that they do not overlap.<\/td>\n<td class=\"column-3\">For risottos, omelettes or similar.<\/td>\n<td class=\"column-4\">P3 12\/16 h<\/td>\n<\/tr>\n<tr class=\"row-4 even\">\n<td class=\"column-1\">ZUCCHINE<\/td>\n<td class=\"column-2\">In rounds if small and young. In pieces or cubes, without the central pulp, if larger.<\/td>\n<td class=\"column-3\">For side dishes or minestrone soups after tempering. Very tasty in oil as long as they are small and young. Dried in slices with herbs they are a crunchy, tasty and healthy appetiser.<\/td>\n<td class=\"column-4\">P2 8\/12 h<\/td>\n<\/tr>\n<tr class=\"row-5 odd\">\n<td class=\"column-1\">ZUCCA<\/td>\n<td class=\"column-2\">Seedless peeled and cut into slices or cubes.<\/td>\n<td class=\"column-3\">For risottos and soups after tempering. Blended as flour to be added to bread, pasta, various preparations.<\/td>\n<td class=\"column-4\">t3 24 h<\/td>\n<\/tr>\n<tr class=\"row-6 even\">\n<td class=\"column-1\">POTATOES<\/td>\n<td class=\"column-2\">Sliced or cubed (8-10 mm). Shake them so that they do not stick. The surface can brown without compromising the taste.<\/td>\n<td class=\"column-3\">For minestrone soups but also for side dishes after tempering. Also keep mixed with other vegetables for the preparation of soups and stews.<\/td>\n<td class=\"column-4\">P4 12 h<\/td>\n<\/tr>\n<tr class=\"row-7 odd\">\n<td class=\"column-1\">CABBAGE<\/td>\n<td class=\"column-2\">Slicing and spreading, they require no special care.<\/td>\n<td class=\"column-3\">Mainly for soups and stews and other preparations after tempering.<\/td>\n<td class=\"column-4\">P1 16\/20 h<\/td>\n<\/tr>\n<tr class=\"row-8 even\">\n<td class=\"column-1\">PEPERONINI<\/td>\n<td class=\"column-2\">Not very permeable peel: they give very good results when cut in half lengthwise.<\/td>\n<td class=\"column-3\">In chunks or powder form to impart a spicy flavour to various culinary preparations.<\/td>\n<td class=\"column-4\">P4<br \/>\n18 h for crispy and quick t4 for maximum aroma retention<\/td>\n<\/tr>\n<tr class=\"row-9 odd\">\n<td class=\"column-1\">PEPPER<\/td>\n<td class=\"column-2\">Cut into pieces or strips. they do not require any special care and are easy to dry.<\/td>\n<td class=\"column-3\">For all preparations, such as fresh, after tempering. Also in oil.<\/td>\n<td class=\"column-4\">t4 12\/18 h<\/td>\n<\/tr>\n<tr class=\"row-10 even\">\n<td class=\"column-1\">TOMATOES<\/td>\n<td class=\"column-2\">Medium small size, long drying, but gives excellent results. If overripe, it may blacken, but retains its taste. To be dried split in half without salting and draining, to retain the salt and vitamin content.<\/td>\n<td class=\"column-3\">It can be used after tempering in all preparations such as fresh tomatoes, in side dishes, sauces, soups... excellent in oil combined with preferred flavourings (garlic, basil, oregano, chilli); suitable for sauces and gravies or pulverised<\/td>\n<td class=\"column-4\">t4-t5 30\/48 h<\/td>\n<\/tr>\n<tr class=\"row-11 odd\">\n<td class=\"column-1\">AROMATIC AND MEDICINAL HERBS<\/td>\n<td class=\"column-2\">Chamomile, St. John's Wort, mallow, marigold, thyme, rosemary, nettle, mint, lemon balm, sage, etc... Better results if the leaves are left whole, although this takes longer than processing with sliced or chopped leaves.<\/td>\n<td class=\"column-3\">Herbal teas, pout pourri, decoctions, seasoning for every dish.<\/td>\n<td class=\"column-4\">P3 6\/24 h<\/td>\n<\/tr>\n<tr class=\"row-12 even\">\n<td class=\"column-1\">MUSHROOMS<\/td>\n<td class=\"column-2\">Clean them without wetting them and cut them into slices of about 5 mm.<\/td>\n<td class=\"column-3\">For all preparations, such as fresh, after tempering.<\/td>\n<td class=\"column-4\">P2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"<p>In questa sezione del Manuale Biosec trovi le indicazioni per essiccare correttamente diversi tipi di verdura, erbe aromatiche e funghi. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":166155,"parent":165746,"menu_order":39,"comment_status":"closed","ping_status":"closed","template":"page-manuale-biosec.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-165754","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Essiccare la Verdura | Tauro Essiccatori<\/title>\n<meta name=\"description\" content=\"Consulta il Manuale Biosec per essiccare verdura, erbe e funghi: preparazione, utilizzi consigliati, tempi e programmi per ogni alimento.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tauroessiccatori.com\/en\/biosec-manual\/what-to-dry\/vegetable\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Essiccare la Verdura | Tauro Essiccatori\" \/>\n<meta property=\"og:description\" content=\"Consulta il Manuale Biosec per essiccare verdura, erbe e funghi: preparazione, utilizzi consigliati, tempi e programmi per ogni alimento.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tauroessiccatori.com\/en\/biosec-manual\/what-to-dry\/vegetable\/\" \/>\n<meta property=\"og:site_name\" content=\"Tauro Essiccatori\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tauroessiccatori\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-16T14:17:07+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/\",\"url\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/\",\"name\":\"Essiccare la Verdura | Tauro Essiccatori\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/chips-zucchine-essiccate_tauro_essiccatori-edited.avif\",\"datePublished\":\"2025-10-08T16:37:17+00:00\",\"dateModified\":\"2026-06-16T14:17:07+00:00\",\"description\":\"Consulta il Manuale Biosec per essiccare verdura, erbe e funghi: preparazione, utilizzi consigliati, tempi e programmi per ogni alimento.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/en\\\/manuale-biosec\\\/cosa-essiccare\\\/verdura\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/chips-zucchine-essiccate_tauro_essiccatori-edited.avif\",\"contentUrl\":\"https:\\\/\\\/www.tauroessiccatori.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/chips-zucchine-essiccate_tauro_essiccatori-edited.avif\",\"width\":1920,\"height\":1080,\"caption\":\"Basta sensi di colpa! 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