Most carrots these days are sold without the tops (the green leafy part), and when the tops are still attached, most people just cut them off and discard them. Why? There’s a notion among many people that carrot tops are toxic, but that’s yet another kitchen myth. Carrot greens do resemble the actually poisonous hemlock but they are two different plants and carrot greens are perfectly safe to eat.
And what do they taste like? I have heard the taste described as a cross between carrots and parsley. They also have a subtle astringent, peppery taste not unlike arugula. This taste and perhaps some bitterness is more pronounced in older greens.
What can you do with them? I have seen recipes for using carrot tops in pesto and chimichurri. You can add them raw to salads, chop and use to top soups and stews. The only limit is your creativity. You’ll find a bunch of ideas here. But toxic? See here…………..
