How do I dry caraway greens?

According to the recipe, caraway greens are treated exactly like parsley: they are rinsed and cleaned, shaken well free of water, and dried gently at low heat until the leaves are crisp. They can then be crumbled and stored in an airtight jar or bag.

How long does the drying take?

The recipe is figured at about 255 minutes (just over 4 hours) in all. The drying time depends on the heat and how moist the leaves are – they should be completely crisp before being taken out.

Where does the recipe come from?

It appears in Henriette Schønberg Erken's "Stor kokebok" from 1914, page 607, in the chapter on drying fruit and vegetables.

Caraway Greens (Drying)

Caraway greens are dried like parsley: ½ minute in boiling salted water, cooling and drying at 80 °C falling to 60 °C for about 4 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

Caraway greens (young shoots of caraway) were used for soup. Erken refers to the parsley recipe.

How to make it

1
Blanch
Dip the caraway greens in boiling, salted water for ½ minute.
2
Cool
Cool immediately in cold water and let the water drip off.
3
Dry
Lay the caraway greens on the drying tray and dry at 80 °C (175 °F), falling to 60 °C (140 °F), for about 4 hours.

Changes from the original

The method from the parsley recipe is written out in the steps.

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Frequently asked questions

How do I dry caraway greens?: According to the recipe, caraway greens are treated exactly like parsley: they are rinsed and cleaned, shaken well free of water, and dried gently at low heat until the leaves are crisp. They can then be crumbled and stored in an airtight jar or bag.
How long does the drying take?: The recipe is figured at about 255 minutes (just over 4 hours) in all. The drying time depends on the heat and how moist the leaves are – they should be completely crisp before being taken out.
Where does the recipe come from?: It appears in Henriette Schønberg Erken's "Stor kokebok" from 1914, page 607, in the chapter on drying fruit and vegetables.

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