We started with carrot tops. We picked the fronds and blanched them for about a minute, until they were cooked through, and then shocked them in an ice bath. When they were cold, we squeezed out the water and spread the fronds on a dehydrator tray. We dried the tops for 2 hours. When they were fragile and crisp, we broke them into pieces and put them in a spice grinder with fine sea salt and ground the mixture together. The carrot flavor was subtle, more of an aftertaste than an explosion. The green color was vibrant and deep. It worked more as a colored salt than as an intense expression of carrots. Still, it has potential. But we need to find ways to amplify the carrot flavor.
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