Dried vegetables have become a very popular addition to food storage programs. Dried vegetables can be found commercially in both the dehydrated form and in the freeze dried form. It is also a common food preservation practice to home dry vegetables in either the oven or a dehydrator. Each option has its advantages and disadvantages. One of the advantages to commercially freeze dried vegetables is the color and fl avor retention, but the disadvantage is the cost. One advantage to the commercially dehydrated vegetable is the cost, but the disadvantage is the fl avor over time.