would be best, but we haven't been able to find any here. You need to boil the dry ones 2 to 3 times as long, but they turn out pretty much the same.

We started them in a big pot of salt water first thing this morning. They were soft and ready to eat around 5. We had to keep adding water as is soaked it up and evaporated.

Next time we might try soaking them overnight then boiling, to see if that works better.

My wife's family has overnighted us green ones a couple times from Florida... But that is expensive so we can't get them to do that often.