Andre Tørrede Grøntsager

"Rub the leaves from a bunch of dried greens through a sieve and store them in tightly corked bottles until needed. Tie the stems together and keep them until you want a 'bouquet garni' for soup; this is made by tying together some parsley stems, some thyme, and two bay leaves. The best greens are sage, marjoram, tarragon, mint, basil, parsley, bay leaves, and onions. If the seeds of any of the first seven sorts are sown in small boxes and placed on the windowsill or in the garden, you can get enough for ordinary use. They are gathered and dried as follows: Parsley and tarragon should be dried in June and July just before flowering; mint in June and July, thyme, marjoram, and sage in July and August; basil and celery in August and September; all kinds should be gathered in sunshine and dried by artificial heat; their flavor is best preserved by keeping them in airtight tin boxes or tightly sealed glass bottles."

The original text follows the conventions of late 19th-century Danish, with somewhat formal phrasing and older spellings like 'gjennem' (now 'gennem') and 'tilproppede' (now 'tillukkede'). Instructions are concise yet assume familiarity with basic preservation methods and the natural rhythms of kitchen gardening. Measurements are described in practical terms, focusing more on method and seasonality than on strict quantities. This style was common at the time when cooks worked by eye, hand, and taste rather than by standardized metric measures. The recipe’s structure reflects a focus on household economy and self-sufficiency.