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 a 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.