Why I Dehydrate Microgreens (And Why You Might Want To, Too)
Why I Dehydrate Microgreens! Before you assume I’m killing off all the enzymes and nutrients in my microgreens, let me reassure you — I’m not. In fact, dehydrating them properly preserves many of those health benefits. But before diving into the specifics of microgreens, let me explain a few general reasons why I choose to dehydrate foods in the first place.
What Is a Food Dehydrator?
A food dehydrator is a small kitchen appliance that uses a low, consistent heat and a built-in fan to remove moisture from food. By reducing the water content in fruits, vegetables, meats, and herbs, dehydrators help extend shelf life and prevent spoilage — all while retaining a high level of nutrients.
Unlike cooking at high temperatures, low-temp dehydrating maintains much of the original nutritional value in food. This is one reason many people following a raw food diet use dehydrators: to make food more shelf-stable without sacrificing health benefits.
Here are a few reasons why dehydrating microgreens (and other foods) works so well for me:
1. Lightweight and Portable
Removing moisture makes foods much lighter and easier to store or carry. Think about trail mix: compact, nutrient-dense, and travel-friendly. The same logic applies to dehydrated microgreens — you get all the benefits without the bulk.
I always keep a small container of microgreen powder in my bag — perfect for smoothies or mixing into salad dressings when I’m on the go.
👉 Shop our dehydrated microgreens or grab our signature nutrient-packed salt blends.
2. Preserves Nutrition
As long as you keep the temperature low during dehydration (ideally under 115°F or 46°C), you’ll retain critical vitamins, enzymes, and phytonutrients. That’s not the case with traditional canning or high-heat cooking.
Once upon a time, I was the person with sad, yellowing broccoli in the fridge. (If you know, you know.) Now, I use microgreens — which are super nutrient-dense — and preserve that power through dehydration. It’s a no-brainer!
Learn more about the nutritional value of microgreens.
3. Stores at Room Temperature
When stored properly — in airtight or vacuum-sealed containers — dehydrated foods can last for up to a year or more without refrigeration. No freezer burn, no power outage panic, no extra fridge space needed.
I love using my dehydrated microgreens in homemade seasoned salts and other shelf-stable pantry items.
👉 Curious? Check out our DIY microgreen salt recipes!
4. Preserves the Harvest
Whether it’s herbs, eggs, dairy, or your favorite leafy greens — drying lets you enjoy seasonal foods year-round. I’ve always dehydrated surplus produce, but during COVID, it became essential. With hundreds of dollars in crops and no restaurant deliveries possible, dehydration helped me save the harvest.
👉 Want to preserve your own harvest? Here’s how to get started.
5. It’s Delicious!
From crisp zucchini chips to chewy fruit leather, dehydrated foods are both tasty and healthy. While not every dried food suits every taste, most people (especially kids!) love the crunchy, flavorful textures.
At farmers’ markets, I often sample my microgreen salts to families — and when a child lights up after tasting one, I know I’m doing something right. Nutrition and joy? That’s a win.
Ready to Try It?
If you’re interested in the exact method I use to dehydrate microgreens — or if you want to try the secret recipes behind my top-selling microgreen salts and powders — you’re in luck.
👉 Get the full dehydration guide (PDF)
👉 Explore our microgreen powder products
👉 Explore our microgreen blend products
