Carrot tops are wonderfully edible and nutritious. Whenever carrots are growing in my garden, the carrot tops are sure to end up in a soup, stir-fry or salad. Eating the greens from root crops more than doubles the produce from that part of the garden.
|Carrot is one of the fifty-five plants I talk about in my new film coming out in the next days....|
I pick the leaves continuously while I wait for the carrot root to be ready for harvest. I prefer them nice and fresh, picked straight from the garden - particularly when the plant is fairy young. I think the flavour is nice this way.
Here's a few ways I use carrot tops:
- carrot top in vegetable soup
- carrot top chopped in salad, mixed with other leafy greens and legumes
- carrot top as a stir fry leafy green
- carrot top added to pesto
- carrot top added to juice
|Use your carrot greens - they are a valuable food too.|
It does take a long time for carrot roots to be ready for harvest (12-18 weeks) - but this way my carrot patch is producing food from just a 4 weeks after planting. They are full of potassium, calcium, chlorophyll and other nutrients, rich in protein and have six times the vitamin C of the root.
|Carrot tops look a lot like Italian parsley or celery - both of the same family (Apiaceae)|
I love foraging for a diversity of interesting greens for my meals. There are many other plants that have edible leafy greens - beetroot, pumpkin, sweet potato, snow pea for example. Just be careful when you're buying carrots, I'd probably avoid eating non-organic carrot tops in case they have been sprayed.
Have fun and experiment!
Labels: food, foraging, gardening, permaculture, simple living