Carrot tops

Daucus carota subsp. sativus

leaf · herb

The carrot's fine, bitter foliage, closer to a herb than a vegetable: in pesto, in stock or in soup.

Origin

Afghanistan

Season (United States)

May to October · grows in your region

Preparation

The fresh tops are washed well, the tough stems removed, and the leaves chopped raw into pesto or a herb mix, or cooked in soup; bitter, they are used in small amounts. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch.

Molecules

Flavonols (quercetin) · Vitamin K1 · ChlorophyllIn small amounts, not counted Beta-carotene (vitamin A) · Lutein and zeaxanthin · Potassium

Did you know?

Carrot and parsley belong to the same family, the umbellifers; carrots sold in bunches keep ten days to two weeks, if their tops are not packed tight.