I grew carrots in my backyard this summer. The greens were so tall and pretty that it seemed like such a waste to throw them out. I went on a hunt to see what I could do with them and discovered a wealth of info about the benefits of eating them and some amazing new ways to cook them. Yes, you can eat the carrot tops too. No, they are not poisonous! If you would like info about the myth behind why some people believe carrot tops are toxic, check out Garden Betty’s blog post for more info. I recommend buying only organic since conventionally grown carrot greens are heavily sprayed with pesticides, which could be a factor in why some people claim to have had adverse reactions.
Carrot greens are loaded with nutrients and taste delicious! They are high in protein, vitamins and minerals. They are a great source of calcium and potassium and contain 6 times more vitamin C than the carrot root. They also contain a rich amount of vitamin K and chlorophyll which are both completely lacking from the carrot root.
So, the next time that you are at the Farmer’s Market and buy carrots, don’t discard the carrot top greens. They are not just food for rabbits (insert joke here about how vegans eat rabbit food).
Some fantastic ways to use carrot greens include:
Carrot Top Soup
Here is a delicious and easy to make recipe for pesto from “Wholy Goodness” Get the recipe here.
Sautéed Carrot Top Greens
1 clove of Garlic- minced
1 bunch of Carrot Greens
! tablespoon of Olive Oil
Pinch of Salt
Wash greens well. De- stem and save the leaves. Heat oil in the pan. Add minced garlic. Add greens. Cook until they soften and leaves turn dark green. Add pinch of salt.
Add carrot greens to any salad for added variety and nutrients