02 / From the garden
Vegetables
From peas to mushrooms: preparation, texture, and the small differences that matter when vegetables meet a vacuum.
This field guide brings together ingredient-specific notes and practical preservation context. Freeze-drying removes ice under vacuum; it does not sterilize food. Preparation, process control, safe handling, and package performance still matter.
Explore the field notes
- Freeze-dried peas — Small, round peas can be remarkably crisp, but uniform loading and a thorough rehydration test matter.
- Freeze-dried corn — Sweet kernels keep a useful pop of flavor and can move from pantry to soup with little fuss.
- Freeze-dried carrots — A sturdy root vegetable needs a thoughtful cut: thick coins and small dice behave very differently.
- Freeze-dried broccoli — Florets and stems have different shapes, so separating them can make a batch easier to dry and use.
- Freeze-dried mushrooms — A savory ingredient with plenty of aroma and varied shapes, from thin slices to dense stem pieces.
Follow the process · Read the safety guide · Explore storage