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My version of this cheera moru recipe uses spinach and baked tofu, which gives the dish a bit more substance while keeping everything fresh and balanced. Traditional cheera moru recipes don’t include tofu, but its a great source of plant based protein. The key thing to remember with any yogurt-based curry is heat control. Once the yogurt goes in, low and gentle is the name of the game — rush it, and it splits. Treat it kindly, and you’ll be rewarded with a creamy, tangy curry that tastes far more complex than the effort involved. Ready? I’ll include links to my quick wins on making this even easier to cook, and also, of course, my growing guides for what’s in this recipe. This recipes serves two people as a main meal.

Ingredients For Spinach Yoghurt Curry

• 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon of fenugreek seeds
• 2 garlic cloves, finely chopped (or use garlic paste like this
• 3 dried red chillies (see my guide to drying chillies here)
• 10 curry leaves (fresh or dried)
• 1 red onion, finely chopped – my guide to growing onions is here
• 3 fresh green chillies, slit lengthways
• 2.5 centimetre (1 inch) piece fresh ginger, finely chopped – don’t use ginger paste in this recipe)
• 2 large tomatoes, finely chopped – my guide to growing tomatoes is here.
• 1/2 teaspoon ground turmeric
• Salt, to taste
• 200 g spinach, ripped – just rip it as you’re putting it into the pan – learn how to grow spinach here
• 300 grams plain yogurt

Plus:
1 (250 gram) pack firm tofu, cut into cubes.

Equipment Needed

You’ll need:

• A large frying pan or wok with a lid. I use these pans from Tower, because the removable handle makes them extremely useful.
• Chopping board
• Chef’s knife
• Wooden spoon
• Rice Cooker

How to Make Cheera Moru Curry with Baked Tofu

This is a very low stress recipe to make. And it doesn’t take long, about 12-15 minutes from starting, so you’ll want to get your rice on the go (I recommend using a rice cooker) before you start.

1. Bake the tofu

Preheat the oven to 180°C. Cut the tofu into bite-sized cubes and spread them out on a baking tray in a single layer. Bake for 15 minutes, until lightly firm and just starting to turn golden at the edges. Set aside. You can also bake the tofu in an airfryer for speed (and cost savings).

2. Make the curry base

Heat the oil in a large saucepan over medium heat and add the mustard seeds. Once they begin to pop, add the fenugreek seeds, followed by the garlic, dried red chillies, and curry leaves. Sauté for about 1 minute, until fragrant.

Add the chopped red onion, green chillies, and ginger. Cook, stirring occasionally, until the onion softens and starts to turn lightly golden.

Stir in the tomatoes, turmeric, and salt to taste. Cook until the tomatoes break down and everything is well combined.

3. Add the spinach and tofu

Add the torn spinach to the pan. Cook for about 5 minutes with the lid on to help steam the spinach, stirring occasionally, until the spinach has fully wilted, then stir in the tofu until its coated and mixed in.

4. Finish with yogurt

Remove the pan from the heat. Gradually add the yogurt, stirring slowly and constantly to prevent splitting. Once fully incorporated, return the pan to a very low heat and warm gently for 3 minutes, stirring continuously.

Serve warm with rice. I find the easiest way to cook rice is with a rice cooker. And if there are just two of you, then this is the perfect rice cooker.

You can’t store this curry effectively, it just goes to mush, so you’ll want to make it fresh each time you want it, but to be fair its not hard is it?

Final Words on this Baked Tofu Spinach & Yoghurt Curry Recipe

I do love this recipe, its so easy and simple to make. It’s one of those dishes that we make regularly because it tastes to fresh, but not bland. It uses fresh ingredients, has a good source of protein and it fills you up. We’ll occasionally have it without Tofu (when we can’t find any), and if anything I always add more spinach and tomatoes, because, well why not they’re good for you!!

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Can you freeze courgette?

Yes, you can freeze courgette to use at a later date. Freezing is a great way to store your courgette for later use. Other methods of preserving courgettes, like dehydrating them, can limit how you can use your courgette later.   However, I do love courgette crisps made in the dehydrator (and there’s more on that here) Freezing courgettes, however, allows you to use your courgette for nearly anything, even as noodles.   Or zoodles as they’re known.  (this name comes from the American name for courgettes – zucchini, so when made into noodles they become zoodles)

However, courgettes are a vegetable with high water content, so to help preserve the texture of your courgette and avoid having mushy and watery final dishes I recommend blanching your courgette before freezing it.

How to freeze courgettes

Freezing courgette is easy to do and a great way to preserve it for later. The hardest part is deciding how you want to freeze it.  And I’ll cover that shortly.  So here’s how to go about freezing courgette.

• Wash and properly cut your courgette to the size and shape you want.  You need to cut the courgette into the shape in which you want to freeze it BEFORE you blanch it.  (there’s also more on freezing courgettes without blanching later).
• To help keep your courgette from becoming too limp and soggy after cutting it how you want it you’ll need to blanch your courgette.

How to blanch courgettes

Blanching courgettes is easy.  Place your washed and cut courgette into a pan of boiling water for 3 to 5 minutes.  Then remove it and place it in a pre-prepared bowl of ice water.    This bit is REALLY important.  This STOPs the cooking process, so you don’t end up with mush.  Do NOT wait until you have pulled the courgette out of the pan before you go looking for ice.  Have it ready.  The courgette will keep cooking until the iced water stops the process.

• Once your courgette is blanched and iced.  Remove it from the water.
• Pat it dry with a clean tea towel.   (You can use a paper towel, but I’m trying to be more environmentally conscious and not use one-time usage paper towels.  I did find these awesome bamboo reusable towels, which are brilliant – but you can also use a regular tea towel, just make sure it’s clean!). Here’s my guide to the best eco-friendly tea towels.
• The less moisture on the outside of your courgette the less likely that it will crystalize and start the freezer burn process. Courgette already has a high water content so you do not want to add any more water that could lead to freezer burn or simply soggy courgette.

• Now, place your courgette on a lined baking tray in a single layer and freeze for 2-4 hours. This will freeze the pieces of courgette separately to make it easier to grab only what you need if you are not freezing into single packs for your favourite recipes.

I use reusable baking paper sheets like this one – which means less waste and they’re fabulous to use in both the oven and the freezer.

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• After your courgette has frozen, move the pieces to an air-tight container.
• For longer storage move your courgette into vacuum-sealed bags that eliminate air that leads to freezer burn.

If you know what you will be doing with your courgette you can place the amounts you need for your recipes into vacuum-sealed bags and freeze them flat for convenience. This is a great option if you plan to make things like courgette bread (this is a really great courgette bread recipe) which freezes well but takes up a lot of space so freezing only the courgette helps to save more space in your freezer.

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Freezing courgettes without blanching them

Depending on the use you have for your courgette you can get away with no blanching. If your goal is to make courgette bread where the soft mushy texture will work perfectly you can simply shred and freeze without worrying about blanching and still have the perfect courgette bread.

To freeze courgettes without blanching

• Wash courgettes
• Cut or grate to the size you want to freeze them in
• Pat as dry as you can with a tea towel
• Now, place your courgette on a lined baking tray in a single layer and freeze for 2-4 hours.
• Once frozen, move to an airtight container as above.

For things like zoodles, you will need to blanch or risk having mushy noodles.

The best ways to freeze courgettes

Courgette can be from in nearly any way you plan to use it. From sliced or shredded for making courgette bread or muffins to homemade zoodles. The trick is to prepare your courgette the way you need it to be before you freeze it. After freezing and thawing you will find that courgette is too soft to really shape into what you need.

If you know what you plan to use your courgette for you can freeze it in the proper shape. If you are unsure and you simply want to preserve your courgette glut you can opt to do simple slices or shredded courgette which is really versatile. There’s more on courgette gluts and how they became a summer staple here.

If you enjoy courgette noodles these are perfect for freezing into single servings and vacuum sealing for storage. Remember the more exposed the surface area the higher the risk of freezer burn so vacuum sealing is the best option for keeping it fresher longer.

How to thaw and use frozen courgette

When you are ready to use your courgette you can cook it right from frozen for the best texture in cooked dishes. For things like courgette bread, you will need to thaw your courgette first. To thaw your courgette simply move it to the fridge overnight or onto your work surface for a few hours to thaw.

The texture of frozen courgette is softer than fresh but the flavour holds well and it is perfect in cooked dishes though it is not preferable for things like fresh salads because of its lack of crispy texture.

FAQs about freezing courgettes

Got questions about freezing courgettes? Or want to know more about how to freeze courgettes and we haven’t answered your questions?  Check out our frequently asked questions about freezing courgettes below, or ask us yours in the comments.

Can you freeze uncooked courgettes?

Yes, you can freeze uncooked courgettes. 

How long can you keep frozen courgettes?

The usual limit of time for keeping frozen courgettes is 3 months.  The more preparation you put into them the longer they will keep.  So be sure to blanch them.  Dry them as much as you can.  Store them in airtight containers, or vacuum packs inside the freezer. 

Do frozen courgettes go mushy?

Lots of frozen courgettes go mushy, yes, because they’re 95% water!  So once it thaws they go very, very soft.  You can reduce this tendency to go mushy by drying them as much as you can (pat dry with a tea towel).  And also blanching before that.  Also, make sure that you cut the courgette into the shape that you’ll want it before freezing. 

Do courgettes need blanching before freezing?

No.  You can freeze courgettes without blanching.   If you freeze courgettes without blanching, then it’s best to grate them or shred them before freezing and use them in soups (this is a fabulous recipe for creamy courgette soup) or courgette bread.

What other vegetables can I freeze?

You can freeze more vegetables – our guide to freezing carrots is here.

Don’t forget if you want details on growing courgettes, then our guide to the best way to grow courgettes is here.

All my guides on freezing fruit, herbs and vegetables

Freezing carrots

Freezing courgettes

Freezing Rosemary

Freezing Oregano

Freezing Sage

Freezing Thyme

Freezing Strawberries

Final Words on How to Freeze Courgettes

Courgettes are those magical vegetables where you look in the garden on an evening and they’re looking good and you think, it will be a few days before they’re ready and then the next morning they’re enormous!  It is so easy to get a glut of courgettes.  And so being able to manage courgette gluts is important because it happens to us all at some time.   Using the freezer to preserve courgettes is a great way of keeping them for later.  Let us know how you get on with frozen courgettes and what your favourite frozen courgette shape is!

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Some fruits are more suitable for dehydrating than others.  And regular dehydration isn’t the only way that fruit can be preserved for the longer term, although it is the quickest and easiest (aside from freezing of course!).  Fruits can also be dried as fruit leather and fruit rolls, but this takes quite a bit more work.  Fruits can also be preserved as jams – but this also adds significant work and usually a lot of additional processing and sugar to the fruit.

Fruits grown in the UK that are particularly suitable for dehydrating are apples, apricots, pears, peaches, plums, strawberries, tomatoes, blueberries, raspberries and blackberries.  Dehydrating berries is particularly easy.  Imported fruits that are suitable for dehydrating include bananas, pineapple and mangoes.  So read on for how to dehydrate fruits!

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All these fruits can be dried in a standard oven, but it’s much more energy and cost-efficient to use a food dehydrator (read more about them here).  I’ve also included the best fruit dehydrators to use here.

What are the Best Fruit Dehydrators?

I wrote a comparison of the UK’s best fruit dehydrators, which you can read here – but here’s an overview of which dehydrators are great for drying fruit.

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Excalibur Food Dehydrator	• 9-Tray dehydrator, 15 square feet of drying space • Built-in on/off switch and adjustable thermostat with 26-hour timer • Easy to clean Polyscreen tray inserts • 7-inch fan, 600 watts, • Unit Dimensions: 12-1/2 H x 17 W x 19 D (inches)	Check Prices Here	Check prices and buy now
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The Best Fruits to Dehydrate

The primary reason for dehydrating fruit is to extend the time you can eat it.  Harvesting a certain fruit tends to happen over quite a short time, yet we prefer not to eat all the produce from a certain tree or bush at the same time.  Dehydrating fruit harvest means that you can enjoy it for months after the harvest time. 

The best fruits to dehydrate are those that you don’t have the scope to eat fresh!

The Best Home-grown Fruits to Dehydrate

In this section, I’m including details of the best home-grown – in the UK environment – fruits to dehydrate.  While I realise that some of you may grow some of what I’ve classed as imported fruit here at home, I’ve tried to generalise. So here’s the best fruit to dehydrate that you’re likely growing at home.

Dehydrating Peaches

Peaches are a great UK grown fruit to dehydrate.  It’s much easier to prepare a firm peach to dehydrate and it will dry faster than a soft one.  However, don’t be tempted to go for too firm a peach as it won’t have the sweetness and ripeness.  You should select peaches for drying that have a good colour and a little give them you squeeze them.  Peaches are best prepared for dehydration by cutting into halves or quarters.  I find that dehydrating peach halves is a great size. The pits should be removed and then slice the peaches again. 

Dehydrating Strawberries

My favourite breakfast cereals have dried strawberries and raspberries in them.  (and I LOVE growing strawberries) I love my dried red berries.  They dehydrate well, but you’ll need to wash them and pat them dry.  Either quarter or slice strawberries.  I like my strawberries tart, so I don’t add sugar, but you may find that adding a little sugar after you’ve placed them on a dehydrating sheet helps if you have a sweet tooth.  Adding sugar will mean that they take longer to dehydrate.

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Dehydrating Apples

Apples are an incredibly versatile fruit and they dehydrate very well.  You can either dry apples to crisps or a chewy dried fruit.   Apples start to oxidise as soon as you cut into the skin and so they discolour, so you’ll need to work quickly when dehydrating apples.  Pre-treating apples before dehydrating will help them to retain their natural colour.  There’s more on pre-treating fruit before dehydrating later in this article.

Dehydrating Tomatoes

Although we eat tomatoes primarily with other vegetables, they are, of course, a fruit.  And they’re a great fruit to dehydrate.  Dried tomatoes aka sun-dried tomatoes are incredibly Moorish and an amazing way to preserve one of my favourite fruits.  So much so that I wrote an entire article on dehydrating tomatoes that you can read here.  There’s also a guide to the best vegetables to dehydrate here.

Dehydrating Raspberries

The selection of fruit is absolutely key when dehydrating raspberries.  Overripe raspberries don’t dehydrate well and are likely to fall apart if you try drying them when they’re mushy and overripe.   To start with when you dehydrate raspberries, you’ll want to select firm to the touch raspberries that are bright red.  Darker coloured raspberries tend to indicate that they’re overripe.  After washing blot them dry to remove excess water.  To speed up the process of dehydrating raspberries you can slice them in half.  A great tip on how to dehydrate raspberries is to spray raspberries lightly with lemon juice to stop them from turning brown – it doesn’t affect the taste.  Raspberries will take about 10-12 hours to dehydrate in a food dehydrator and you’ll know that they’re done if you can’t feel any softness or moisture.  They’ll be crunchy if you bite into them. For me these are one of the best fruits for dehydration – I love them on breakfast cereals, in muffins, in cakes. And yes just as a dehydrated fruit snack!

Dehydrating Blueberries

Blueberries are a great fruit to dehydrate and drying them really concentrates the flavour.  When you dehydrate blueberries, they’re pretty small, to begin with, so they may fall through the gaps in the trays on your food dehydrator.  (so just be aware of that!).  Sometimes you’ll find that if you don’t split the skin somehow a dried blueberry will be tougher, so you can split the skin by either blanching or splitting the skin with a knife.  Blueberries will also dry quicker if you put a slit into the skin before placing them in the dehydrator.  Blueberries will take a minimum of 8 hours to dry in a dehydrator.

Dehydrating Figs

I adore fresh figs.  I love figs marinated in honey.  I love figs marinated in balsamic (check my recipe here) and dried figs are a fabulous addition to all sorts of recipes once the fig harvest has finished. The best figs for drying are those which have no damage.   If you’re planning on dehydrating a whole fig then they dry better if they’ve been blanched.  Sliced or halved or quartered figs are my choice for the size of fig to dry.  They’re also easier to eat this way!  Figs definitely benefit from pre-treating before drying (see below). Make sure the figs that you select for drying are fully ripe and are not damaged.  If they’re damaged make sure you cut off all the damage. Wash the figs, pre-treat if you plan to and then rinse and drain. Figs will take a minimum of 6 hours to dry.  They’ll be chewy and leathery when ready.

The Best Imported Fruits to Dehydrate

Some of the imported fruits that we get in the UK are fabulous for drying.  I’m just going to touch on two of them, which I love adding to my breakfast cereals and as snacks for the trail.

Dehydrating Bananas

The key to drying bananas is the selection of the banana.  Bananas need to be ripe, but not overripe. So aim for a few of the brownish speckles on the skin.  Peel the banana and cut it into rounds.   Bananas will take a minimum of 8 hours to dry and are, I think, so much better than shop-bought dried banana chips as they’re not as crunchy, but a little chewy.  You may find that bananas stick to dehydrator trays – and so they’re better placed on the type of flexible poly inserts that you get as standard with the Excalibur Dehydrators.

Dehydrating Mangoes

Dried mango is fabulous.  And while it’s likely to be expensive to buy fresh mango (and may actually be cheaper to buy already dried mango), with your own dehydrated fruit you get to know exactly what has and hasn’t been added to them!  Mango is easy to dry.  Cut off the skin of the mango by slicing it into three sections until the knife hits the pit.  Then you’ll want to take the skin off the mango.  Cut the mango into pieces about 2cm square and follow the instructions on your dehydrator.   Mangoes should dehydrate in 8-12 hours.

Dehydrating Pineapples

As with all other fruits that you want to preserve by dehydrating, select pineapples that have as little surface damage as possible.  Pineapples do NOT continue to ripen once they’ve been picked, so you’re better off drying as soon as you can.  Rinse the pineapple, scrub the skin and chop into chunks of about 3cm to 5cm.   Flexible trays in a dehydrator will stop the pineapple from sticking as much.  Pineapples will take a minimum of 12 hours to dry.  You’ll want to turn them over after 8 hours.  When it’s dried it will be chewy and firm.

Pre-treating Fruit before Dehydrating

Commercially dried fruits are treated before drying.  This takes place to retain primarily the colour and flavour.  No one’s going to buy it if it doesn’t look and taste good right?  This pre-treatment also helps the dried fruits to last longer.  You can also pre-treat your fruit before drying it.  It will help to retain the flavour and stop fruits from discolouring as they dry.  There are three ways to do this.

 Pre-treat fruit before drying with ascorbic acid.

You can buy ascorbic acid from pharmacies and health food stores.  Dissolve 1 tablespoon of ascorbic acid in a litre of water.  Pop the prepared fruit into it and leave it for one hour.  Then drain, rinse lightly and add to your dehydrator.

Pre-treat fruit before drying with citric acid

Use a tablespoon of crystallised citric acid in a litre of water.  Pop the prepared fruit into it and leave it for one hour.  Then drain, rinse lightly and add to your dehydrator. 

Pre-treat fruit before drying with lemon juice

You can also use fresh lemon juice in this same way, but you’ll need about 250ml of lemon juice to a litre of water.  If you’re using lemon juice then leave the fruit in for no more than 10 minutes.  Citric acid and lemon juice may leave your dried fruits with a slightly tart taste, so experiment and see what works for you.

How to Store Dehydrated Fruits

You’ll need to wait until your dried fruits are completely cool.  They will last longest if you store them in an airtight container.  So a plastic ziplock bag with the air squeezed out of it tends to work the best.   Place your container of dried fruits in a cool, dry place.

Dried fruits will last for about a year if stored under the right conditions.

Final Words on the Best Fruits to Dehydrate

Drying fruits is a fabulous way to be able to savour the taste and flavour long past harvest season.  And luckily, many of the fruits and vegetables that we grow here in the UK are some of the best fruits and vegetables to dehydrate! and there are some great options for dehydrating.   You’ll get fabulous lightweight, easy to store and nutritious fruits year-round.  Let us know how you get on dehydrating fruits and what for you are the best fruits to dehydrate are!

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While I would love to be able to live in an environment where I sun dry my tomatoes, sadly I don’t and so had to explore the best ways to dehydrate tomatoes without the ball of fire in the sky being involved.   There are two tried and tested methods for drying tomatoes that work really well in the UK.  So in this guide, we’ll cover how to dry tomatoes, how long it takes to dry tomatoes, how to prepare your tomatoes for dehydrating and how to store dried tomatoes.  We’ll also cover:

• How to dry tomatoes quickly
• Drying tomatoes in a dehydrator
• How do you dry tomatoes in the oven?
• Can you dry tomatoes in a microwave?

What is the Easiest Way to Dehydrate Tomatoes?

If you’re looking for the easiest way to dehydrate your tomatoes, then this is by using a dehydrator. If you’re looking at a dehydrator, then here are two that we recommend – there are budget dehydrators for £40 or some really awesome ones for not much more. 

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Dehydrators are a great way to preserve vegetables and fruits and for a small outlay, you can make your fruit and vegetable harvest go a long way!   So much so we have an entire guide to food dehydrators here.

Why should you preserve tomatoes by dehydrating them?

Drying tomatoes to preserve them means that you retain the sweet flavour of the ripe tomato and that you’re able to use that flavour throughout the year in your kitchen.  You can use the dried tomatoes as additions to pizzas in sauces and stews.  You can rehydrate the tomato.  Allow dried tomatoes to infuse their glorious flavours into olive oil that drizzled onto mozzarella will zip you straight back to long hot sunny days.  Drying tomatoes is the most versatile way of preserving tomatoes.

How to Dehydrate Tomatoes at Home

There are several methods that you can use to dehydrate tomatoes at home.  The first is to dehydrate tomatoes using a dehydrator (we recommend this Food Dehydrator for Tomatoes)  You can also dehydrate tomatoes in the oven.  You cannot, unlike chillies, dry tomatoes in the air in the UK.    Also, you CANNOT dry tomatoes in the microwave.

Dehydrating fresh tomatoes is easy and we’ll start, however by dealing with how to prepare tomatoes for dehydrating, regardless of the method that you use to dry tomatoes.

How to Prepare Tomatoes for Dehydrating

The first step when dehydrating tomatoes at home is selection. 

What’s the Best Type of Tomatoes to Dry?

You can dry or dehydrate any variety of tomato.  I haven’t come across a variety of tomatoes that we couldn’t dry.   You need to treat some varieties slightly differently (and we’ll cover that), but you can dry all types of tomato.

Selecting Tomatoes for Dehydrating

The primary thing to remember when dehydrating tomatoes is that you should select tomatoes of a similar size to batch dehydrate together.  Then they’ll all dry at about the same time.  So if you’re dehydrating large beef tomatoes and slicing them beforehand, don’t try drying them in the same batch as cherry tomatoes. 

Next, you need to select good quality tomatoes.  Get rid of any signs of damage or decay.  Err on the side of caution.

You can dry any variety of tomatoes.  You should take into account that the larger the tomato the longer it will take to dry, regardless of the drying process that you use. 

When you’re selecting which tomatoes you’re going to dehydrate then you should start the dehydration process as soon after harvesting as possible.  DON’T pick them and stick them in the larder for a couple of days before dehydrating.  Never put them in the fridge (that will kill the taste seriously quickly) 

Preparing Tomatoes for Dehydrating

Regardless of the method that you use to dehydrate tomatoes you need to prepare them in the same way.

Start by washing your tomatoes thoroughly. 

Pat them dry with a clean tea towel or some kitchen roll. Want to be more eco-friendly in the kitchen? Here’s my guide to the best eco-friendly tea towels.

If you’re using smaller (cherry for instance) tomatoes then cut them in half and lay them skin side down on a chopping board.   

For much larger tomatoes you can slice them thickly.

Sprinkle with good coarse sea salt.

(When you get more experienced at dehydrating tomatoes you can experiment with sprinkling dried herbs as well as salt – we recommend dried oregano and dried basil for some amazing flavours)

Now you’re ready to dehydrate your tomatoes.  Here are the 2 ways in which you can dry tomatoes.  We’ll start with the quickest, easiest and most convenient way to dehydrate tomatoes. 

How to tomatoes in a dehydrator

It is simple to dry tomatoes in a dehydrator.   A dehydrator is a specific appliance used to remove moisture from whatever foodstuff you put inside them.  You can read more about dehydrators here, but they’re fabulous appliances for extending the useful life of virtually anything that you grow in the garden.  Drying tomatoes in a dehydrator is the most effective and easy way of drying them.

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Select and prepare the tomatoes as I’ve described above.

Spread the prepared tomatoes on the drying grids of the dehydrator.  Make sure that they’re not touching each other and have a little distance between them.  Air must be able to circulate between and around each tomato

Don’t overload the dehydrator.  Turn on the dehydrator to the setting recommended by your food dehydrator manufacturer for tomatoes and off you go.

Check the tomatoes.  They should not become completely dry, but remain a little pliable, not crispy.  Touch them.  They shouldn’t feel sticky.  If some are done, then remove them and leave the others to finish.

How long does it take to dry tomatoes in a dehydrator?

Each dehydrator manufacturer will detail the time it is likely to take to dry different fruit and vegetables, so check the instructions.  However, it usually takes between 4 and 6 hours to dry tomatoes in a food dehydrator.  Smaller tomatoes will take less time than larger tomatoes. You can read about other fruits to dehydrate here.

What are the best dehydrators for tomatoes?

Here are the highlights of the best food dehydrators for tomatoes.  You can read more in our full guide on food dehydrators here.

Food Hydrator Name	Highlights	What It Looks Like	Read Reviews & Buy Now!
Excalibur Food Dehydrator	• 9-Tray dehydrator, 15 square feet of drying space • Built-in on/off switch and adjustable thermostat with 26-hour timer • Easy to clean Polyscreen tray inserts • 7-inch fan, 600 watts, • Unit Dimensions: 12-1/2 H x 17 W x 19 D (inches)	Check Prices Here	Check prices and buy now
Klarstein Fruit Jerky 6	• Temperature and timer setting gives even dehydration as the fan circulates warm air • Adjustable display on the upper surface. • Adjustable temperature from 35-70°C. • Adjustable timer from 0:30 – 19:30 hrs	Get More Information Here	Check Prices here
MisterChef Circular Food Dehydrator	Temperature- setting. easy to clean plastic trays and lid On/off switch on the unit base. Settable temperature from 35-70°C.	Buy Here	Buy the best Circular food dehydrator here

How to Dehydrate Tomatoes in an Oven

The second method of drying tomatoes is to dry them in the oven.  This does, however, require more energy than using a specific dehydrator.

The length of time it takes to dry tomatoes in the oven depends on the size tomato.  Here’s how to dry tomatoes in the oven.

Preheat the oven to about 100 degrees centigrade (fan oven)

Place the prepared tomatoes on a baking tray and place them in the centre of the oven.

Tomatoes should take at least 4 hours to dry in the oven, but likely longer.  I tend to check them after an hour to make sure that they’re not sticking and then check them occasionally. 

Check the tomatoes.  They should not become completely dry, but remain a little pliable, not crispy.  Touch them.  They shouldn’t feel sticky.  If some are done, then remove them and leave the others to finish.

How long does it take to dehydrate tomatoes in an oven?

It will take a minimum of 4 hours to dry tomatoes in an oven. 

How to Dehydrate Tomatoes in the Microwave

You can’t dehydrate tomatoes in the microwave.   

How to Store Dehydrated Tomatoes

There are several ways to store dehydrated tomatoes.  The most flexible is to store them in an airtight container.  Using a ziplock bag and squeezing the air out is very effective.  Then you’ll need to store them in a cool, dry place.  You can store dehydrated tomatoes in this way for up to 2 months.

You can also, once placed in an airtight container, freeze dehydrated tomatoes.  They will last in the freezer for up to 9 months.

How long do dehydrated tomatoes last?

Dehydrated tomatoes will last for 2 months if stored in an airtight container.  It’s better to place them in a ziplock back and squeeze the air out rather than placing them in a plastic container – where there will still be air remaining.  Air = moisture = potential mould.

If you then freeze the bag you can store dehydrated tomatoes in the freezer for 9 months.

FAQs on How do You Dehydrate Tomatoes

Got questions about drying tomatoes in a dehydrator? Or want to know how to dehydrate tomatoes in ovens? Check out our frequently asked questions about drying tomatoes below, or ask us yours in the comments.

Can you dry tomatoes in a dehydrator?

Yes! Drying tomatoes in a dehydrator is the easiest way to dehydrate tomatoes.

How do you store dehydrated tomatoes?

The best way to store dehydrated tomatoes is in an airtight container. Place the dried tomatoes in the airtight container and then place the container in a cool, dry place.

What are the best tomatoes for drying?

Any tomato that you dry should be of good quality. It should have no damage to it. You can dry any type of tomatoes – dry cherry tomatoes, dry grape tomatoes.

What is the best way of preserving tomatoes?

I think that one of the best ways of preserving tomatoes is to dry them and then to store them in oil. You’ll not only get a great tasting tomato, but you’ll also get a fabulous oil to use as well!

Final Words on How to Dehydrate Tomatoes

The second best thing to freshly picked tomatoes from the garden is tomatoes that you’ve dried and seasoned yourself.  Dehydrate as quick as you can after picking and you’ll retain lots of the flavour and taste and continue to have the amazing flavours of summer in your kitchen long after the warm weather has disappeared.  Dehydrating tomatoes is a simple and easy task, whether you use a dehydrator or the oven to dry your tomatoes, prep them well, store them well and enjoy the fruits of your labour for months afterwards!

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When the sun is shining and courgettes are visible in gardens and markets everywhere, it’s time to embrace the best of summer cooking recipes. This Courgette, Feta & Mint Quiche is light, vibrant, and packed with seasonal flavour—perfect for lazy lunches, picnic spreads, or a make-ahead weekday meal.

Courgettes are now a UK stummer staple when it comes to the UK and recipes (read how that happened here), my recipes for courgettes are designed to use gluts. Here’s my favourite Courgette content.

• Growing Courgettes – all you need to know
• How to Freeze Courgettes
• Creamy Courgette Soup
• Courgette Bread Recipe

It’s a brilliant way to use up a courgette glut, and the fresh mint adds a lively twist that lifts the dish beyond your standard savoury tart. Salty feta balances the mild sweetness of the courgette, and the result is a golden, flaky quiche that tastes like summer on a plate.

Courgette, Mint & Feta Quiche Recipe Perfect for…

• Garden lunches
• Picnics or Lighter BBQ Alternatives
• Light dinners with a side salad
• Meal prepping during courgette season

Courgette, Mint & Feta Quiche Ingredients

Whether you choose to make your own shortcrust pastry or buy premade, you’ll need this ahead of time.

For the shortcrust pastry:

• 200g plain flour
• 100g cold unsalted butter, cubed
• Pinch of salt
• 2–3 tbsp cold water

For the filling:

• 2 medium courgettes, grated or shredded
• 150g feta cheese, crumbled
• 4 medium eggs
• 100ml milk.  Use cream for a richer flavour if required
• 20g fresh mint, roughly chopped
• 1 tbsp olive oil
• Salt and black pepper, to taste

Read my growing guides to courgettes and mint

Courgette, Mint & Feta Quiche Method

First, start by making or buying the shortcrust pastry

1. Make the Shortcrust Pastry

Place all the pastry ingredients in a bowl, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Add cold water a tablespoon at a time until the dough comes together. I used a regular knife to stir and bind it together until it’s just about done, then I shape it with my hands.

Shape the pastry into a ball, wrap it in cling film, and put it in the fridge for at least 30 minutes.

2. Blind Bake the Base of the Quiche

Preheat your oven to 180°C (160°C fan). Roll out the pastry and line a 23cm tart tin. Prick the base with a fork, line with baking paper (I use reusable ones like these) and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and bake for 5 more minutes until the base is cooked and the quiche case is golden.

While the base is baking, you can make your filling.

3. Prepare the Filling

Heat olive oil in a frying pan (I use these from Tower, they stack easily and having a removable handle means I can put them in the oven as well) over medium heat. Lightly sauté the shredded courgette for 10 minutes until softened. Season with salt and pepper. Do NOT put the lid on, you do NOT want to retain moisture in the courgette. Allow to cool slightly.

In a measuring jug or bowl, whisk the eggs.  Add a grind of pepper and a little salt (not too much, as the feta will be salty), and then stir in the milk.  Add the mint and most of the crumbled feta cheese.  Retain a little for the topping on the quiche.

Add in the cooled, softened courgettes.  Stir together.

4. Assemble & Bake

Pour in your mixture and top with the remaining feta. Bake for 30–35 minutes until set and lightly golden.

5. Cool & Serve your Courgette, Mint & Feta Quiche

Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature with a crisp green salad or roasted new potatoes.

Tips & Variations

• No time for pastry? Use ready-rolled shortcrust or even filo sheets for a shortcut.
• Dairy-free? Try plant-based cream and vegan feta-style cheese.
• Add-ins: Peas, spinach, or a sprinkle of chilli flakes work well.
• Storage: Keeps in the fridge for 2–3 days and is delicious cold.  You can also freeze this quiche.  Defrost thoroughly and warm through in an oven/air fryer.

Enjoy these other recipes from Lets Grow Cook

• Courgette, Mint & Feta Quiche
• Hearty Lentil Soup
• EASY 10 Minute Basil Pesto
• Rhubarb and Ginger Gin
• Blackberry Infused Gin
• Creamy Courgette Soup
• Courgette Bread
• Tkemali Sour Plum Sauce
• Lemon and Balsamic Marinated Figs
• Baba Ganoush Recipe without Tahini
• Fresh Mint Ice Cream – no ice cream maker needed
• Spinach, Yoghurt and baked Tofu curry.

Final Thoughtson this delicious Courgette, Mint and Feta Quiche

This Courgette, Feta & Mint Quiche captures everything we love about British summer eating—fresh, light, and full of flavour. It’s a seasonal celebration in every bite and a great way to make the most of your garden or haul from the market or shop. 

LetsGrowCook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, amazon.co.uk, amazon.ca. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates

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Some vegetables are more suitable for dehydrating than others.  And while dehydration isn’t the only way that vegetables can be preserved for the longer term, it is the quickest and easiest (aside from freezing of course!).  Vegetables can also be preserved as relishes and pickles, but this method of preserving vegetables takes a lot longer, a lot more energy, work and processing to the vegetables.

Vegetables grown in the UK that are particularly suitable for dehydrating are potatoes, mushrooms, peas, beetroots, carrots, onions and courgettes.

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The Best Food Dehydrator

This excellent food dehydrator is perfect for drying all your favourite fruits, vegetables and meats. It’s a great efficient machine.

Check Price & Buy on Amazon

When you’re looking to dehydrate vegetables, all these vegetables can be dried in a standard oven, but it’s much more energy and cost-efficient to use a food dehydrator (read more about them here).  I’ve also included the best vegetable dehydrators to use here.

What are the Best Vegetable Dehydrators?

I wrote a comparison of the UK’s best food dehydrators, which you can read here – but here’s an overview of which dehydrators are great for drying vegetables.

Food Hydrator Name	Highlights	What It Looks Like	Read Reviews & Buy Now!
Excalibur Food Dehydrator	• 9-Tray dehydrator, 15 square feet of drying space • Built-in on/off switch and adjustable thermostat with 26-hour timer • Easy to clean Polyscreen tray inserts • 7-inch fan, 600 watts, • Unit Dimensions: 12-1/2 H x 17 W x 19 D (inches)	Check Prices Here	Check prices and buy now
Klarstein Fruit Jerky 6	• Temperature and timer setting gives even dehydration as the fan circulates warm air • Adjustable display on the upper surface. • Adjustable temperature from 35-70°C. • Adjustable timer from 0:30 – 19:30 hrs	Get More Information Here	Check Prices here
MisterChef Circular Food Dehydrator	Temperature- setting. easy to clean plastic trays and lid On/off switch on the unit base. Settable temperature from 35-70°C.	Buy Here	Buy the best Circular food dehydrator here

The Best UK Vegetables to Dehydrate

The primary reason for dehydrating vegetables is to extend the time you can eat them.  Harvesting certain vegetables tends to happen over quite a short time – especially with vegetables like courgettes, which tend to come in gluts, which makes them good vegetables to dehydrate.

Dehydrating your vegetable harvest means that you can enjoy it for months after harvest time.  The best vegetables to dehydrate are those that you don’t have the scope to eat fresh!

The Best Home-grown Vegetables to Dehydrate

In this section, I’m including details of the best home-grown – in the UK environment – vegetables to dehydrate.   While softer vegetables like onions, mushrooms and tomatoes do not need to be prepared before drying, other vegetables benefit from being blanched before being dehydrated.   This helps to prevent discolouration and helps the vegetables retain flavour for longer.

Dehydrating Potatoes

Peruvians have been dehydrating potatoes for centuries and rehydrating them even decades afterwards when there’s no fresh produce available.  Dehydrated potatoes don’t tend to make good snacks (you shouldn’t be thinking crisps, those as baked or fried potatoes), as they’ll be a little too hard for snacking.  Storing dehydrated potatoes is easy. Simply keep them in an airtight container. Dehydrated potatoes work best when you rehydrate them in meals, as they soften in dishes that have long simmer times or in soups that cook for a while.

To prepare potatoes for dehydrating you’re best peeling them and then cutting them into either 1.5cm to 2cm cubes or slices (like you’d prepare them for dauphinoise potatoes).   You’ll need to steam or boil them for 10 minutes and once they’ve drained and cooled place them in the dehydrator.   Potatoes will take at least 6 hours to dehydrate and they will be hard when dry. We recommend this food dehydrator for drying potatoes.

Dehydrating Mushrooms

One of the best vegetables to dehydrate is the mushroom. Dehydrated mushrooms have been used for centuries and mushrooms are one of the easiest vegetables to dry.  They do not need to be pre-treated before drying and only take around 5 hours to dehydrate.    Brush off the dirt – there’s no need to wash, just brush gently with a piece of kitchen roll or a soft cloth.    Cut the end of the stalk off if it’s hard and then cut the mushrooms into 1.5cm slices.  You can also cut into chunks, but they will take longer to dehydrate.  Mushrooms will take 5-8 hours to dehydrate and they will be dry and leathery.  To rehydrate dried mushrooms simply soak in boiled water for 10-15 minutes.

Store dehydrated mushrooms in an airtight container for the longest shelf life. We’ve found this dehydrator the best dehydrator for mushrooms.

Dehydrating Courgettes

Its been sometime since courgettes arrived in the UK, but they’ve fast become a summer staple. Read why and how here. Most people think of preserving courgettes into a chutney or relish (read about our chutney making kits here), but drying courgettes is an excellent way of storing them for future use. Courgettes are one of the best vegetables to dehydrate for snacks Courgettes are a great vegetable to dehydrate for snacking and as courgettes tend to be ready in gluts dehydrating is a great way to preserve courgettes.   You can dehydrate courgettes to use as snacks or to use in future meals.  Wash the courgette and remove any damaged parts.  You don’t need to peel courgettes before drying them.  If you’re dehydrating courgettes for snacks then you’ll want to cut them into 1cm slices, you’ll want them to be crispy when dried.  If you want to use the courgette in future recipes or soups, then cut them a little bigger and then quarter the slices.  Courgettes will take at least 7 hours to dehydrate. Want to know about freezing courgettes? Here you go.

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The Best Food Dehydrator

This excellent food dehydrator is perfect for drying all your favourite fruits, vegetables and meats. It’s a great efficient machine.

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Dehydrating Peas

Peas are a great vegetable to preserve these fabulous vegetables.   We love growing peas in pots. You can dehydrate garden peas and sugar snap peas.   To dehydrate peas, you’ll need to blanch peas before dehydrating and be sure to pop them into an ice bath immediately after to ensure the peas don’t keep cooking.  Peas will need at least 5 hours to dehydrate and you should check and move them around after 2 hours to ensure that the drying is even.  When garden peas are dried they will be dried and wrinkly.   Dehydrated sugar snap peas will become brittle and dark when dried, so if you’re wanting to look at dehydrating sugar snap peas then you’ll need to experiment and see if it works for you.   To rehydrate dried peas you’ll need to soak them in hot water for around an hour, or you can soak them overnight in cold water.

Dehydrating Beetroots

While I love fresh beetroots and pickled beetroots, dehydrating beetroots is also a fabulous way to preserve them.  Read about growing beetroot here. You’ll want to make sure that all the pieces of beetroot that you dry are of the same size so that they dry uniformly. 

You’ll want to cook the beetroots, as in this guide here, peel them and then slice them thinly.    Beetroots will take at least 8 hours to dehydrate.  Once dry, store your beetroot slices either in vacuum bags, sealable plastic bags or jars that are airtight.

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Dehydrating Carrots

Dehydrated carrots are a great snack and another vegetable that requires blanching before dehydrating.  To dehydrate carrots, first, wash and scrub the carrots to clean them and cut off the top and tail.  Then you can either cut the carrots into 4-5cm sticks or circles.  Blanch or steam them for 5-6 minutes – then plunge into an ice bath.  This will help the carrots to retain their colour after dehydration.  Blanching carrots is also recommended if you decide to freeze your carrots. Once the carrots are cool then you can put them into the dehydrator.  They’ll need at least 6 hours to dry.  You can make dehydrated carrot sticks, but they will take a lot longer to dry. Dehydrated carrots will be pliable, with a texture like leather. Read our guide to growing carrots in containers here.

Dehydrating Onions

Onions are a great vegetable to store for the long term by dehydrating. Dehydrated onions can be used in a variety of recipes as onion powder, chopped dried onions and dehydrated onion flakes.  You can substitute dried onions for fresh onions in many, many recipes and it means that they’ll last a whole lot longer.     Prepare onions for dehydrating by peeling off the outer later and either slicing or dicing.  The smaller the pieces of onions the quicker they will dry.   I aim to dice the onions into 2-4 cm pieces.   All layers of onions should be separated so that they’re not overlapped.  There’s no need to pre-treat onions before dehydrating.  Move the pieces of onion around every two hours to both speed up the drying and stop them from sticking.  Be aware that the onions may stick to the trays of your dehydrator and they’re likely to smell and cause the trays to smell.  To get rid of the smell of onions on the tray you’ll need to scrub with warm soapy water and then rub with lemon juice.  Onions take at least 4 hours, but up to 10 hours to dehydrate.  Our guide to growing onions is here.

Pre-treating Vegetables before Dehydrating

Some vegetables should be blanched before it-s dehydrated.  This pre-treatment will help to prevent loss of colour but also prevent mould and damage after it’s been dried.

How to Store Dehydrated Vegetables

You’ll need to wait until your dried vegetables are completely cool.  They will last longest if you store them in an airtight container.  So a plastic ziplock bag with the air squeezed out of it tends to work the best.   Place your container of dried vegetables in a cool, dry place. Dried vegetables will last for about a year if stored under the right conditions.

FAQ’s on the Best Vegetables for Dehydrating

Got questions about vegetables you can dehydrate? Check out our frequently asked questions about the best veggies for dehydrating below, or ask us yours in the comments.

What are the best vegetables to dehydrate?

We’ve covered some of the best vegetables to preserve by drying above – and we think the best veggies to dehydrate are those that you love to eat, so you grow more of them to last you longer! We include courgettes, peas, carrots and beets are our favourite veggies to dehydrate.

How do you store dried vegetables?

The best way to store dehydrated vegetables is in an airtight container – either a glass jar with a lid or in sealed plastic bags. Make sure the container is then located in a cool dry place.

What’s the best dehydrator for vegetables?

We’ve written here about the best vegetable dehydrators – but we really like the Excalibur food dehydrators. They’re efficient, effective and won’t break the bank.

Final Words on the Best Vegetables to Dehydrate

Drying vegetables is a fabulous way to be able to savour the taste and flavour long past harvest season.  And luckily, many of the vegetables that we grow here in the UK are great options for dehydrating.   You’ll get fabulous lightweight, easy to store and nutritious vegetables year-round.  While you can use a standard oven when you are dehydrating vegetables, it’s much more efficient (and cheaper) to use a proper food dehydrator. Let us know how you get on dehydrating vegetables and what for you are the best vegetables to dehydrate are!

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Can you Freeze Fresh Sage Leaves?

If you’re wondering, “Can I freeze fresh sage?” then this is the right place to be.

The short answer is yes. You can freeze sage leaves. In fact, freezing sage leaves is a great way to preserve this herb for much longer.  There are many pros and cons to freezing sage leaves. Also, there are a few different ways to go about freezing this herb.

4 Different Options for Freezing Sage

If you’re looking to keep this herb for a much longer period, then you can easily store it in the freezer.  The freezer will make the sage taste stronger, but it’ll begin to lose its flavour after about six months or so.  Regardless, you can get creative when it comes to freezing sage. For example, you can do the following:

• Freeze full fresh sage leaves or crushed sage leaves in a plastic bag
• Place fresh full sage leaves or crushed sage leaves in ice cube trays with water
• Put the fresh full sage leaves or crushed sage leaves in an ice cube tray with cooking oil
• Mix fresh sage herbs (full leaves or crushed) with other herbs in an ice cube tray with water, oil, or put them in a plastic bag.

You’ll want to pick a full silicon ice cube tray – like this one – if you go for options that just have a silicon bottom and a solid plastic construct, then they tend to degrade and the bottoms break off. A fully silicon ice cube tray lasts longer and is a lot easier to use!

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You don’t need to stick with the one freezing method, either. If you have a lot of sage leaves, you can freeze some in a bag and others in an ice cube with water.

TOP TIP:  If you know what you’re going to use the sage for, you can freeze them accordingly so that it’s easier for you to add them to your recipes later.

How to Freeze Sage Leaves

There are a few different methods you can use to freeze sage. As mentioned above, you can freeze sage alone, in water, oil, or mixed with other herbs.

One way you can freeze sage is to simply put the full sage leaves in a plastic bag or freezer-safe bag. Then, you can place it in the freezer.

That’s all there is to it. You don’t need to add paper towels to the bag or anything. The leaves on their own will be fine in the bag.

However, be sure to lay the sage leaves down in a single layer. Otherwise, if the sage leaves overlap one another, then they’ll get stuck together, and it’ll be harder for you to take them out when you need them.

My preferred method of freezing sage is to use the ice cube tray method.

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How to Freeze Fresh Sage Leaves in Ice Cubes

Let’s talk about how to freeze sage herbs as ice cubes. You can customize this method as much as you want.

Step 1: Prepare your Fresh Sage Leaves for Freezing

First, you’ll want to make sure your fresh sage leaves are ready for freezing. If the leaves are not already picked off the stalk, pinch and pull them off the sage plant’s stem. There’s more on harvesting (and growing) sage in my full growing sage guide here.

After harvesting your fresh sage from your garden you’ll want to wash the leaves.

Simply run the leaves under cool, running water in your hand or a colander. Then, dry them thoroughly by patting them with a tea towel or using a salad spinner.

Now, you can leave the leaves whole or cut them into smaller pieces. Alternatively, you can chop them up into tiny pieces so that it’s easier to fit into the ice cube tray.

I recommend chopping them up so that you can measure out the amount as well.

Step 2: Measure the Amount of Sage To Add To The Ice Cubes

Before adding your chopped sage leaves to the ice cube cells, measure out the amount you want in each cube.

You don’t need to measure it out if you don’t want to, but adding one or two tablespoons of sage to each cube is a good idea.

This way, when you need to pop out the ice cubes and use the sage for cooking, you know how much you have in each cube. In addition, it’ll be easier for you to toss the sage into a recipe without needing to thaw out the ice cube and measure out the amount of sage you put in there.

Step 3: Add Water, Oil, or Other Herbs to The Ice Cubes

Once you’ve measured out your sage and put them in each ice cube cell, now it’s time to fill it with something else.

First, you can add other herbs with it if you want. Then, when you need them later for a dish, you can add mixed herbs to the recipe.

Whether you add other herbs or not, you need to decide whether to add water or oil for your sage leaves to freeze in.

Water will allow your sage to freeze well, and you can toss an ice cube into any recipe, such as soup or stew.

Alternatively, you can measure out cooking oil. Then, if you need the sage for flavouring another dish, you can toss it in a pan. The sage will thaw in the pan with cooking oil, killing two birds with one stone for your recipe.  I *always* use olive oil.  And a decent quality virgin olive oil.  Not an extra virgin, just a regular virgin, with as little flavour as possible.

If you decide to add oil rather than water, make sure to measure it out. For example, if you have certain recipes in mind, you can measure the amount of oil and sage leaves to complete part of the recipe.

Step 4: Once Frozen, Store the Cubes in A Bag

Once your sage leaves are frozen solid in the ice cube tray, you don’t want to leave them there. If left in the tray, they could get freezer burn.

So, after about 24 hours or so, check on them. If they’re frozen, you can pop them out of the ice cube tray and put the cubes in a plastic bag. Then leave them in the freezer.

Label the plastic bag to know how long the sage has been frozen. My guide to non plastic freezer containers is here.

If you have more, now you can use the ice cube tray again to freeze more sage or other herbs.

How to Thaw Sage (and use it)

Depending on how you freeze your sage leaves (and what you need to use them for), you won’t need to worry about thawing them at all.

For example, if you froze sage leaves in an ice cube and you need it for a soup or stew, then you can put the ice cube directly into the pot while it’s cooking.

It won’t hurt the recipe or the flavour of the dish to put the ice cube directly in the pot.

Alternatively, if you didn’t freeze your sage in an ice cube tray or you need the herb for meat, then you can thaw it as you would anything else.

For instance, you can leave the sage on the counter over a clean tea towel (don’t use a paper towel, it’s likely to go a bit mushy!) or plate. Then, when it’s melted enough, you can add your sage to whatever recipe you’re currently cooking. My guide to the best eco-friendly tea towels is here.

However, if it’s in an ice cube, you can leave it in a bowl or plate and wait for it to melt. Then, you can simply take the sage leaf and add it to the other ingredients.

Luckily, you won’t need to wait too long for it to thaw. If it takes a while, you can rinse it under some warm water. It won’t harm the herb at all.

Looking for more information on sage? My guide to the difference between using fresh and dried sage is here.

FAQs on Freezing Sage

Got questions about freezing sage? Or want to know more about how to freeze sage and we haven’t answered your questions?  Check out our frequently asked questions about freezing sage below, or ask us yours in the comments.

Should you Freeze Dried Sage?

Dried sage leaves can last for one to three years. As long as they’re appropriately stored in a clear glass container or jar with a tightly closed lid, your dried sage does not need to be frozen.  You can read about drying sage here.

You can, however, if you want, add dried sage to ice cube trays if you plan to use them for a soup or stew later on, especially since you can freeze sage in oil rather than water.  However, it’s easier to store it in a container rather than in the freezer.

How long does Frozen Sage last?

Freezing sage will keep its flavour strong for up to six months.  However, sage can last for about a year in the freezer.  When putting sage leaves in the freezer, be sure to label the bag or whatever you freeze it in with the current date. Then, you can keep track of how long the sage leaves may last.

All My Herb Freezing Guides

• Here’s how to freeze sage
• How to freeze thyme
• Freezing Oregano
• How to Freeze Rosemary

Final Words on Freezing Sage

Freezing fresh sage leaves is a great idea to have them last longer. In addition, it’s a great way to pre-measure this herb for specific recipes and have it at the ready when you begin cooking. Luckily, freezing this herb is simple and easy to do.

LetsGrowCook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, amazon.co.uk, amazon.ca. Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates

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Lentil Soup Ingredients

These quantities make roughly meals for two people.  I assume that a 250 ml portion is for one adult.

Main Ingredients

• 400 g brown or green lentils
• 2 medium to large onions, finely chopped (my onion growing guide is here)
• 1.5 tbsp garlic (about 4–5 cloves), minced.  I tend to use preminced garlic paste, which I freeze into ice cubes once I’ve opened.
• 1 carrot, diced.  (you’ll be blending this so no need to be fancy).  Just wash, clean and top and tail the carrot, no need to peel it, you’ll get more roughage this way. Grow your own carrots here
• 2 celery stalks, chopped
• 400 g tinned chopped tomatoes, or use tinned tomatoes and break them up
• 1.5 litres vegetable stock

Spices & Seasoning

• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• 3 bay leaves
• Salt, to taste
• ¼ lemon per serving (to finish)

Equipment Needed

You’ll need:

• A large soup pot – I make this in a 3 litre pot.
• Chopping board
• Chef’s knife
• Wooden spoon
• Blender or stick blender
• Ladle and bowls

How to Make Hearty Lentil Soup

This is a really easy (and forgiving) recipe to make.   Prepare all your vegetables and measure out the spies and seasoning first, so you’re ready to go. 

1. Prep & Cook the Vegetables

1. Heat a splash of oil in a large pot over medium heat.
2. Add the onions and garlic and fry until soft and fragrant.  You don’t want to brown then, or burn them, but don’t worry if you do, keep the heat down to medium low.  It’s way better to take longer to cook.
3. Stir in the carrot and celery, cover with a lid, and cook for about10 minutes until starting to soften.

2. Add Spices

Sprinkle in the cumin, coriander and paprika. Stir to coat the vegetables

3. Add Liquids and Lentils

Pour in the chopped tomatoes, lentils and vegetable stock, now add the bay leaves.

4. Simmer for about 40 minutes

Bring to a gentle boil, then reduce the heat and simmer covered with a lid for about 40 minutes or until the lentils are soft and breaking apart.  Add more water or additional stock if it looks like its drying out.  This is soup remember, not a bolognaise!

5. Blend the Soup

Scoop out 2 tablespoons of soup per serving of lentils and veg and set it to one side.  Now get your stick blender and purée the rest of the soup.  You can leave it chunky, but I LOVE how hearty and thick it becomes if you blend most of it.  You’ll add back the tablespoons of reserved chunky (but soft) veg to each portion when you serve (or freeze) it.

Now taste your soup.  And season to taste with salt and pepper.  You’re going to add a squeeze or two of lemon when you serve it, which really lifts the taste.

Serve with a squeeze of lemon.  If you have fresh lemon great, but you can of course use lemon (or lime) juice

Hearty Lentil Soup Storage

You can keep this soup in the fridge for up to four days.  Alternative portion out into freezer suitable containers, (don’t forget to add the reserved chunky veg and lentils to the top of them) and pop into the freezer once cooled.  You can freeze for up to 3 months, although I’d be surprised if you can leave it this long once you’ve taste it. 

Defrost and reheat gently.  Don’t forget your lemon addition when serving!

Enjoy these other recipes from Lets Grow Cook

• Courgette, Mint & Feta Quiche
• Hearty Lentil Soup
• EASY 10 Minute Basil Pesto
• Rhubarb and Ginger Gin
• Blackberry Infused Gin
• Creamy Courgette Soup
• Courgette Bread
• Tkemali Sour Plum Sauce
• Lemon and Balsamic Marinated Figs
• Baba Ganoush Recipe without Tahini
• Fresh Mint Ice Cream – no ice cream maker needed
• Spinach, Yoghurt and baked Tofu curry.

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Can you freeze strawberries?

TLDR:  Yes, you can freeze strawberries at home for use in things like smoothies, and baking with wonderful results. Freezing strawberries is easy to do.  If you find discounted strawberries and can’t help yourself, then it’s a great way to save money and be able to use them without having to eat nothing else for days. Frozen strawberries thaw well and can be used for snacking recipes in the same ways that you use fresh strawberries as they tend to hold their texture really well even after thawing if you prepare them properly.

Before we start on the process of freezing strawberries, here are some of my other articles on strawberries.

How to Grow Strawberries

The Best Strawberry Planters and Pots

How to Freeze Strawberries

When choosing strawberries to freeze you’ll want to look for ones without blemishes. If your strawberries have any issues be sure to trim away the less-than-perfect bits to make sure you are freezing only the best-quality fruits.  If you freeze strawberries that are spoiling already then they will just break down quicker.  Don’t do it, it’s not worth it.

How to prepare strawberries for freezing

There are several steps to take to prepare strawberries for freezing.  Here they are in order.

Wash strawberries before freezing

To freeze your strawberries you want to start with washing them well. Strawberries tend to hold on to mould and fungus from the garden. This leads to faster spoiling. To help keep your frozen strawberries fresh, wash them well first.  The best way to clean strawberries before freezing is to let them soak in a 4 parts water, one part white vinegar bath.  Leave them for about 20 minutes before rinsing off with clean cold water to remove all the vinegar.

This will kill off any mould spores and even if you’re not freezing your strawberries this will help keep your strawberries fresher for longer in the fridge too.

Dry the cleaned strawberries before freezing

After washing, dry your strawberries. I tend to let them drain and then also use a clean tea towel to pat them dry.  You can also use kitchen roll, but I find that quite wasteful and try to be as economical as possible!  If you don’t want to use a tea towel, then this reusable bamboo towel is a fabulous option.

My guide to the best eco-friendly tea towels and cloths is here.

Cut your dried and cleaned strawberries before freezing

Cut your berries into the desired shape. For this, you can choose to simply cut off the greens, pit and freeze them whole, slice them in half, or even slice and dice your strawberries to use in your recipes. It helps if you have a good idea as to what you want to do with them later, as it means that you can prepare them in the best shape for their future use.

Place your prepared and cut strawberries onto a lined baking tray or chopping board. Line with baking or parchment paper.  I use reusable baking paper sheets like one – which means less waste and they’re fabulous to use in both the oven and the freezer.

These strawberries are too close together, but you get the idea.

Flash Freeze your Strawberries

Keep your strawberries in a single layer to prevent them from freezing together and then place your trays in the freezer for three to four hours. This will flash-freeze them so that they don’t stick together.

After your strawberries have frozen, move them to an air-tight container. If you plan on using your berries a handful at a time for things like smoothies you can use a sealable freezer bag so you can grab a handful and put the rest back.

If you will be using your strawberries for cooking you can measure them out and freeze them in the portions you need to make the job easy when you go to cook. Sealing these with a vacuum sealer is a great way to help prevent freezer burn and keep your berries fresher longer. Dice or even mash your strawberries for baking and store them flat in the freezer to make more room.

Vaccum Sealing Essentials

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Freezing strawberries in sugar

Depending on what you plan to do with your strawberries you may want to coat them in sugar to help keep them sweeter.  I debated putting this in, as for me, strawberries are best just as they are, but I understand I don’t have too much of a sweet tooth!

Do this after cutting your strawberries while they are still wet, simply roll your strawberries in sugar or sprinkle sugar on top depending on how much you want to add before following the flash freezing step.

You might want to use this technique in the early season when everbearing varieties of strawberries can be a little tasteless.

Thawing and Using Frozen Strawberries

When you are ready to use our strawberries you can use them from frozen without thawing for most things. Simply toss them straight into the blender or the recipe that you’re using.

Keeping frozen strawberries in a large freezer bag ready to grab when you want a smoothie or as a snack, is a great way to make use of your strawberries.  I love strawberries on my cereal in the morning, and getting them out, and putting them to thaw while I get a shower before my breakfast means that they’re ready to eat when I am!

If you need to thaw your strawberries you can simply sit them on the counter in the air-tight container or place them in the refrigerator the night before to thaw. Keep your berries in their container to thaw or place them into a bowl if you do not need the entire container because the strawberries will release a lot of liquid when they thaw.

FAQS about freezing strawberries

Got questions about freezing strawberries? Or want to know more about how to freeze strawberries and we haven’t answered your questions?  Check out our frequently asked questions about freezing strawberries below, or ask us yours in the comments.

How Do You Defrost Strawberries Without Making Them Soggy?

Don’t use a microwave, this is a surefire way of making frozen strawberries soggy.  You can defrost them in a water bath. 

Can you freeze strawberries without them going mushy?

Yes.  You’ll want to make sure that they are fully dry before freezing.  Flash freeze them – making sure that the strawberries are all set individually so that they don’t stick together.  Then seal in an airtight container – vacuum sealing is best, to avoid ice crystals forming.  Defrost either in a water bath or in the fridge.

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Do you wash strawberries before freezing?

Yes, it’s best to clean your strawberries before freezing.  It means that you’ll check them thoroughly for spoiling (and remove the spoiled bits).  It also means that you’ll clean off any pesticides or mould spores that have formed.

What’s the best way to freeze strawberries?

It’s best to flash-freeze strawberries.  Prepare them by cleaning, drying and then freezing them individually before storing them in an airtight container.

Is it better to freeze strawberries whole or sliced?

It depends.  The best way to freeze strawberries is to prepare them in the shape that you want to eventually use them.  You can freeze strawberries whole (minus the greens), sliced or in half.

Will strawberries change texture once frozen?

Strawberries do change texture once they’re frozen.  It’s the curse of fruits that have a high water content.  Strawberries have a water content of between 87% and 94%.  The ice crystals break down the cellular structure of the fruit.  However, you can help by ensuring that you remove as much moisture as possible before you flash freeze them.  Also, make sure that your container in the freezer once they have flash frozen is completely airtight. 

All my guides on freezing fruit, herbs and vegetables

Freezing carrots

Freezing courgettes

Freezing Rosemary

Freezing Oregano

Freezing Sage

Freezing Thyme

Freezing Strawberries

Final Words on How to Freeze Strawberries

Frozen strawberries make a great addition to your favourite fruit salad and starting with frozen fruit helps to keep it cold during a hot summer cookout. You can use your frozen berries thawed and mashed to flavour a cake or make a wonderful strawberry frosting.  This guide to freezing strawberries covers how to select the best strawberries for freezing, how to clean and dry strawberries for freezing, how to flash freeze strawberries and then how to store them for the longest time effectively.

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If you want to keep oregano for a long time or you have extra that you want to store, then freezing it is a great option.  However, there are a few ways you can freeze oregano, so you can pick which one best suits your needs.

3 Options for Freezing Oregano

If you decide to freeze your oregano leaves, there are three ways you can go about it. Here are three typical ways that you can freeze oregano:

1. Freeze oregano leaves individually
2. Freeze oregano leaves with water
3. Freeze oregano leaves in oil

All of the methods above are easy enough to do and will make your oregano last longer.

Once you harvest (or buy) your oregano leaves, first wash them. Then, thoroughly dry them in a salad spinner or pat them with a clean tea towel. Once the herb is completely dry, you can begin the freezing process. You can use a paper tea towel, but I find that reusable ones are more eco-friendly – here’s my guide to more eco-friendly tea towels.

How to Freeze Oregano

Freezing oregano is one of the easiest methods to keep oregano as fresh as possible.  It’s a matter of rinsing the herbs, taking them off of their stems, and then letting them freeze in your freezer.

How to Freeze Fresh Oregano Leaves Individually

1. Rinse oregano leaves in the sink. Then pat dry with a clean tea towel or dry them in a salad spinner.
2. Once completely dried, lay parchment or baking paper on a baking sheet. ( I recommend a reusable baking sheet, like this one) Then, place the oregano leaves on the baking sheet without layering them or having them touch one another.
3. Put the baking sheet inside your freezer and let the leaves freeze.
4. Once frozen, you can put them in a plastic bag to keep inside the freezer. Only take out what you need when you need it. Seal the plastic bag without air and label the herbs with the date.

How to Freeze Oregano Leaves in Ice Cube Trays with Water

1. Take the oregano leaves off their stems and then rinse thoroughly in the sink. Dry the leaves in a salad spinner or pat dry with a clean tea towel.
2. Once completely dry, chop the oregano leaves as finely as you want. Some can be chopped fine, while other leaves can be chopped into bigger pieces if you like using different sizing for your recipes.
3. Then, fill your ice cube tray halfway with water. Place the herbs inside each cell of the ice cube tray. Measure the number of herbs you add to each cell (such as a tablespoon). Freeze.
4. Once frozen, fill the other half of each cube with more water and freeze again.
5. As soon as your herbs are completely frozen, pop them out of the ice cube tray and put them into a plastic bag.
6. Seal the bag tightly with no air, label the herb, and date it.

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How to Freeze Oregano Leaves in Ice Cube Trays with Oil

1. Strip the oregano leaves off their stems and wash them in the sink. Then, thoroughly dry them by patting with a clean tea towel or putting them in a salad spinner.
2. Chop the oregano leaves finely, mixing them with the oil of your choice (such as olive oil) inside the ice cube trays. Measure how many herbs you put in each cube, so you know the measurement of oregano when cooking later.
3. Once frozen, pop out the cubes and put them in a plastic bag. Seal the bag tightly with no air. Then, label the herb and date it.

When using ice cube trays, make sure to take the herbs out of the ice cube trays as soon as they’re completely frozen. Otherwise, they could get freezer burn at the bottom of the tray or be exposed to too much air when the freezer door opens frequently.

Top PRODUCT PICK

Ice Cube Tray

The Best Ice Cube Tray

This superb ice cube tray (available in different sizes) is perfect for freezing herbs, vegetables and more. The full silicon cubes make it very easy to squeeze out the contents without breaking.

Check Price & Buy on Amazon

How to Thaw Oregano (and use it)

You can pretty much skip thawing out frozen oregano.  The frozen herb can thaw while it’s cooking with the recipe.

If you freeze individual oregano leaves, you can take them out of their bag and use them immediately. They don’t need much time to thaw out at all, and you can easily grab the amount you need.

If you freeze oregano leaves in ice cube trays with water or oil, you can pop out the ice cube and melt it in a frying pan.

It won’t take long. All you need to do is allow the ice cube to simmer on a frying pan on low heat so you can take the herbs out and use them for the recipe.

Alternatively, if you’re making a soup or stew, you can toss the ice cubes straight into the pot without thawing. They’ll melt inside the pot while cooking, and you’ll still get the flavour from the oregano.

FAQs on Freezing Oregano

Got questions about freezing oregano? Or want to know more about how to freeze oregano and we haven’t answered your questions?  Check out our frequently asked questions about freezing oregano below, or ask us yours in the comments.

Should you Freeze Dried Oregano?

Dried oregano lasts for about two to three years, but begins to lose its potency and flavour after six months or so.  However, if you freeze oregano it can last for about a year without losing its flavour

So, can you dry out your oregano and then freeze it?

Yes, you can. Freezing dried oregano will elongate its shelf life by about half a year. However, it might be easier to skip the drying process and go straight to freezing.

How long does Frozen Oregano Last?

Frozen oregano will last about one year.  Whether you freeze the leaves individually or put them in ice cube trays with water or oil, the oregano leaves will last you one year.

So, if you have extra oregano to spare, you can simply freeze them to use in recipes in the future.  Remember, though, frozen oregano will be limp when thawed out. So, you’ll want to use it within a recipe rather than as a garnish. 

All My Herb Freezing Guides

• Here’s how to freeze sage
• How to freeze thyme
• Freezing Oregano
• How to Freeze Rosemary

Final Words on How to Freeze Oregano

So, can you freeze oregano? The short answer is yes, and it’s one of the easiest methods to use to preserve your fresh oregano for longer. Oregano is a very versatile herb and prolonging its freshness is a great way to continue adding flavour and taste to your cooking for months and perhaps years to come!

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