Those feathery carrot greens on your carrots are not only edible, but they are also delicious and quite good for you. Note: Its vital that you only eat organic carrot greens. High levels of herbicides and pesticides may be in and on the carrot leaves.
Carrot leaves (also called carrot tops or carrot greens) contain 6 times more vitamin C than the root and significant amounts of vitamin K that is not in the root at all. They also contain vitamin A, calcium, iron and fiber. The chlorophyll that gives it that bright green color helps prevent tumors and acts as an antiseptic. (Organic Facts and Carrot Museum).
Like all greens, carrot leaves contain alkaloids (pyrrolidine and daucine specifically) that can be dangerous in extremely large doses – pounds and pounds and pounds at one sitting. The more significant potential for danger is that many commercial farmers assume the greens will not be consumed and will spray the tops with pesticides. Yet another reason eat organic fruits and vegetables!
The carrot tops are bitter, like most other dark leafy greens, but also have an earthy taste to them that makes a beautiful addition to many dishes. Toss out any that are yellowing and be sure to wash them thoroughly before using them.
So How Should You Eat Carrot Greens?
Here are just a few options:
- Add them to the pot when you are making chicken or vegetable broth.
- Chop them up and add them to your salad.
- Juice them along with the carrot root or with other greens.
- Make a tea by pouring boiling water over the leaves, delicious with lemon and honey.
- Sauté them with some sliced carrot roots in a little oil and some herbs and spices.
- Make Carrot Fritters by swapping grated carrot and chopped leaves for the radish and cilantro in this recipe.
- Use by themselves or with some herbs to make green sauces such as Pesto (Italian), Chimichurri (Argentinian), or Chermoula (Moroccan).
The next time you are tempted to toss your carrot tops in the compost pile, get creative with them instead. I bet they will quickly become a welcome addition to your cuisine.
Always use organic fruits and vegetables in your recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.
Other Great Recipes and Resources
- Bell Peppers – Long List of Health Benefits
- Commercial Potato Farming – Non-Organic Vs. Organic
- Pear Kiwi Grape Juice
- 10 Ways to Help Your Kids Eat Healthier
- Catalogna Chicory Salad with Grapefruit and Pumpkin Seeds
- Swiss Chard with Onions and Vinegar
- Apple Radish Fennel Salad – Greens Optional
- 5 Lessons Research Teaches us about Preparing Tomatoes
- Chop and Drop – A Busy Person’s Best Friend
- Grilled Baby Potatoes and Fennel – Healthy Side Dish
- Strawberry Rosemary Wine Slushies – Beat The Heat
- Arugula Strawberry Salad – With Salmon
- Top 6 Reasons to Join Your Local CSA
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- Beet Fennel Salad – The Perfect Combination
- Cheddar Beet Risotto – Sweet and Creamy
- Microgreens and Tuna Salad – Nutrient Rich
- Cock-a-Leekie Soup – Made with Plenty of Leeks
- 15 Radish Recipes to Break Out of the Salad Rut
- Stock and Soup – Tastes Better When You Make Your Own