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Jul 18, 2007 08:51 PM

Carrot Greens, Hmmm?

I just bought a huge bunch of carrots with an equally huge amount of greens attached to them. This will be my first time cooking carrot greens. Besides treating them like any other green, does anybody have any good recipes and/or tips? The internet seems to be surprisingly low on info. TIA

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  1. I've never heard of eating carrot greens. Have you eaten them before? I would use them as mulch or compost for my garden. They may help to retain moisture for my tomato and chile plants.

    I admit my ignorance about eating carrot leaves. I know that I would not eat tomato leaves because they are poisonous altho the fruit is not.

    3 Replies
    1. re: ChiliDude

      Interestingly enough, Harold McGee had an article in the NYTimes this week advocating cooking with tomato leaves. He asserts there's little evidence that they're poisonous. Not sure I'm ready to try, though.

      1. re: emmee

        tomato leaves don't sound remotely appealing!

        1. re: emmee

          I love this article, Emmee! Thanks for sharing!

      2. Well, think of it more like an inferior form of parsley than a "green"...

        1. I used to have rabbits, and even *they* wouldn't eat carrot greens. They had pretty good taste. Basil used to drive them wild.
          Note: They died natural deaths a few years ago, and rabbit is still a long way from being my favorite dish. (Tried recently)

          1. Carrot greens are delicious. You can treat them like parseley, or make them a focal point. I've found that they make a better nuance to dishes (think vegetarian couscous) than a vegetable side. Enjoy and explore; I never throw these away.

            1. In one of my vegetarian cookbooks (American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond), there is a recipe for tea made from carrot greens. Chop, boil for a couple minutes in water to cover, strain and pour into a glass with ice or drink hot. Haven't tried it though.

              2 Replies
              1. re: wendy8869

                Hmmm, bad rabbit fodder or parsley-like nuance?