Provided is a method of lowering the moisture content of leaf vegetables wherein a required moisture content can be attained instantaneously.A method of lowering the moisture content of leaf vegetables is characterized in that at least the hard-to-dry parts of loosened leaf vegetables are crushed, and the crushed leaf vegetables are conduction heated. Preferably, the method is done with a device equipped with parallel rollers having a gap width of 0.1-0.4 mm.
