Tarragon salt

Ingredients for 1 servings:

• 1 bunch of carrots, only the really fresh green parts
• 1 tbsp fennel seeds
• 1 tbsp anise, whole
• 2 bunch tarragon, fresh
• 200 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

Spice mix for carrots, peas, asparagus, lamb and chicken

Cut the green parts off the carrot bunch, rinse briefly under cold water, and spin dry vigorously. Then cut into pieces about 2 cm long and, in sunny weather, lay them out on trays with a tea towel underneath to dry. Cover with a tea towel or muslin diaper if desired to avoid attracting insects. (4 to 6 hours) If the sun is not shining, the green parts can also be put in the oven (just turn on the light and hold the oven door slightly open with the handle of a wooden spoon). An electric dehydrator will also work (15 to 25 minutes). Rinse the tarragon briefly with cold water, spin gently, and let stand until the leaves are no longer moist. In the sun, this goes very quickly (10 to 15 minutes). Without sun, it will take 2 to 4 hours. Then place the tarragon in a glass with a little water. The herb should dry, not dry out. Crush the anise and fennel in a mortar and pestle (alternatively, use a freezer bag and crush them with a rubber mallet or rolling pin). Mix all the ingredients together and place them in a shallow container and leave to stand in a sunny window for at least two days. Transfer everything to a food processor and blend vigorously until it forms a fine powder. Store this in a dark place and use it to season the following: all kinds of vegetables that should have a slightly sweet taste (asparagus) or have a dominant natural sweetness (carrots, peas, snow peas). In French cuisine, it is also used to season lamb, chicken, and rice dishes. All dishes are always prepared with low fat.