Don't toss the carrot green tops!

What Do I Do with Carrot Greens?

In purchasing fresh carrots with a vibrant array of greens still attached to the tops, I thought, "are the tops edible? They resemble parsley greens and perhaps I should be consuming them and utilizing all of the plant rather than tossing them," I commented to Marco in the predominant organic supermarket.  I like to maximize and use everything to it's maximum potential when possible.  That thought sent me searching for info.  - Susan Arruda

Don't toss the carrot green tops! 

The long, lanky tops, their shiny green leaves vaguely reminiscent of Italian parsley, are mostly overlooked by home cooks and professional chefs alike. This is probably due to the unrelenting rumor about the leaves being poisonous (due to their resemblance of the extremely toxic plant Queen Anne’s Lace).

While it’s true that carrot leaves do contain alkaloids and nitrates—which some people can be sensitive to in the same way that others are sensitive to potatoes, eggplants, and other nightshade plants—they aren’t toxic unless you eat them by the bushel. They are, however, versatile and downright tasty, depending on how you prepare them.

You can use carrot greens in the same way you’d use parsley, either as a garnish, or minor player in salads, or as the no-holds-barred star of the culinary show. From carrot-top pesto to carrot-greens soup, the possibilities are vast and varied, and come with a nutritional bonus: They’re packed with potassium, chlorophyll, and other nutrients with health-supporting benefits.

Speaking of carrots, be sure to try many of our recipes here, including our Carrot Loaf with Lighter Cream Cheese Icing - Gluten Free


Source: Aurelia d'AndreaShare 

Susan Arruda