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Knowing how to dehydrate scallions is the key to saving, storing, and enjoying these craveable vegetables all year round. There’s nothing quite like the sharp flavor of scallions to add just the right amount of bite to countless recipes, including soups, pastas, stir-fries, and potatoes, and that makes these comfortably spicy green onions a kitchen staple year-round.

Swiss chard, a green leafy vegetable packed with vitamins and nutrients, pairs well with almost any meal. Whether you grow your own in a backyard garden or buy it from your favorite farmer’s market or grocer, a readily available supply of Swiss chard benefits any kitchen due to its versatility and flavor.

Plump, juicy peas taste delicious year-round and add a dose of plant-based protein to almost any dish. If you’re committed to tiny living like I am, storing peas can present a bit of a problem.

Learning how to dehydrate leeks is not only a great skill to have when harvesting your vegetables for the season, but it’s also a smart, simple, and effective way to preserve the flavor of this hearty vegetable. Leeks can add substance and subtle flavor to a wide range of soups, stews, casseroles, and other home-cooked meals that will take you through the fall and winter.

Mastering the art of dehydrating cabbage is a valuable skill that opened up a world of possibilities in my kitchen. In my homesteading endeavor, I’ve come to appreciate the practicality and cost-effectiveness of dehydrating cabbage and other vegetables.