Legume root‐nodules, dried at oven temperature (70°C for 48 h) were suitable for Rhizobium strain identification by immunofluorescence and agglutination. The fluorescence of bacteroids of R. japonicum, R. leguminosarum, R. meliloti, R. phaseoli, and Rhizobium spp. from oven‐dried nodules was the same as those from frozen, desiccated, or nodules dried at room temperature (28°C). Oven‐dried nodules did not require further steaming for agglutination. Bacteroid agglutinations gave 2–16 fold lower titres than those of the cultured cells. Fresh and oven‐dried soybean rhizobia from a mixed inoculation gave exactly the same results when identified by immunofluorescence or agglutination.