PURPOSE: To obtain tasty dry vegetables excellent in quality and palate feeling even after stored for a long period without causing destruction of the fiber texture thereof, by adding water to dry vegetables (e.g. Osmunda regalis) to bring them to a half-reconstituted state under specific conditions followed by efficiently storing them in a frozen state.

CONSTITUTION: Water is added to dry vegetables to bring them to a half- reconstituted state short of the fully reconstituted state representing their hydrous saturated state followed by storing the resultant vegetables in a frozen state. In this case, the dry vegetables are half-reconstituted so as to satisfy the relationship: Y/Z×100=20 to 80% (Y is the weight of the vegetables after half-reconstituted; Z is the weight of the vegetables after fully reconstituted). It is preferable that the weight of the vegetables after half-reconstituted is 2 to 6 times that of the initial dry vegetables.