For many of our years of eating carrots, we never thought to eat the leafy green tops. The feathery greens always ended up in our compost pile like in many homes. Then one day we got given a tip for a really great carrot top recipe. Dubious, we tried it, and wow were we surprised! It was fantastic!
Some people seem to have the idea that carrot tops are poisonous and potentially deadly, but good news, it’s just a rumor. In fact, they are very edible and loaded with vitamins and minerals.
The tops look similar in form to parsley, have a slight “carroty” flavour and are bitter. It’s a good bitter that works quite well in many dishes.
They can be eaten raw, but you may consider softening the greens by blanching, sautéing them with olive oil, garlic and some of your other favorite greens, or cooking them into a soup or stock.
So, what was the recipe that opened our eyes and made us realize how undoubtedly edible and delicious carrot tops are? Here it is: