Are Carrot Tops Safe to Consume?
In today's world, there are numerous ways to buy carrots, from the baby carrots we often take for lunch to the multi-colored ones at Trader Joe's. But have you ever considered the carrot greens?
Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager, recommends buying whole carrots with the tops still on when possible, as it can be an indicator of freshness. So, when you get these carrots home, you have more than meets the eye - an opportunity to enjoy carrot greens!
Garrett Kasper, executive chef at Timbers at Arbor Day Farm in Nebraska City, Nebraska, suggests enthusiastically, "I think you are missing out if you don't eat them." Carrot greens are edible and can be consumed raw or cooked. They're not only delicious but also packed with nutrients, offering more benefits than just the roots.
Carrot greens taste somewhat like a blend of earthy carrots and herbaceous parsley. Eating them will boost your intake of vitamins A, C, K, and potassium. So, next time you buy or grow carrots with tops, don't waste them; instead, relish their flavors and nutrients.
To make the most of your carrot greens, choose firm, bright, crack-free carrots with vibrant, well-hydrated, and perky tops. Once home, trim off the greens to prevent them from pulling moisture from the carrots, and store the roots in a zip-top bag or airtight container in the refrigerator's crisper drawer for up to four weeks. Peeling is not necessary, but ensure you scrub and rinse the carrots thoroughly before using.
As for the greens, wrap them tightly in a damp paper towel and store them for up to two days in the crisper drawer. Before using, wash and dry them well, either with paper towels or a salad spinner, as recommended by Brekke.
Cooking carrot greens opens up a world of culinary possibilities. You can toss them into salads, blend them into verdant toppings or sauces like pesto, gremolata, or chimichurri, stir them into soups or stews, use them as a garnish for fresh herbs like parsley or basil, or sauté them as a cooked greens side dish.
Carrot top pesto is particularly noteworthy. It's a versatile condiment that can be used with pasta, as a dip, or as a topping for soups and roasted vegetables. For example, a carrot soup with carrot top pesto is a delightful combination of flavors.
By embracing carrot greens in your cooking, you can reduce food waste while adding unique flavors and nutrients to your dishes. Don't let the greens go unnoticed – explore the potential they hold in your recipes!
- Sarah Brekke, of Better Homes & Gardens Test Kitchen, recommends buying whole carrots with their greens still on, as a freshness indicator.
- Carrot greens, which can be consumed raw or cooked, are edible and offer more benefits than just the roots, according to Garrett Kasper, executive chef at Timbers at Arbor Day Farm.
- When preparing carrots with tops at home, trim the greens to prevent them from pulling moisture from the carrots and store the roots in the refrigerator for up to four weeks.
- For the crispest carrot greens, store them wrapped tightly in a damp paper towel in the crisper drawer for up to two days.
- Cooking carrot greens opens up a world of culinary possibilities, such as using them in salads, soups, stews, or as a garnish, or making pesto from them.
- Carrot top pesto is a versatile condiment that can be used with pasta, as a dip, or as a topping for soups and roasted vegetables, reducing food waste while adding unique flavors and nutrients to your dishes.
