Can You Eat Carrot Greens?

These days, options abound when you’re seeking to stock up on carrots. Would you rather the lunchbox icon that is orange baby carrots, or the petite multi-colored kind that’s a signature in the Trader Joe’s produce aisle? How about a 1-pound bag of carrots with the tops trimmed off, or perhaps a leaf-topped bunch that looks like it was pulled fresh from the ground? 

When members of our Test Kitchen are shopping, they almost always gravitate towards one of those options: “In general, carrots with top on can be an indicator of freshness, so if there is the option, buy whole carrots with the tops still on,” recommends Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager.

Once you have those versatile veggies home, we know that we can put the roots to great use. (Earthy, naturally sweet, and sturdy carrots are a star of several of our favorite savory and sweet recipes.) But can you eat carrot greens?

Can You Eat Carrot Greens?

Yes, you can eat carrot greens. In fact, “I think you are missing out if you don’t eat them,” says Garrett Kasper, executive chef at Timbers at Arbor Day Farm in Nebraska City, Nebraska. “Not only are you getting more for your money if you buy or grow carrots that have the tops on them, but you also get more nutrients, flavors and uses for the produce.”

Carrot greens can be consumed raw or cooked, and every which way, they’ll add vitamins A, C, K, and potassium to your diet, Brekke says.

What do carrot tops taste like? Imagine a flavor that’s reminiscent of both earthy carrots and herbaceous parsley, all in one leafy green package.

How to Choose and Store Carrots and Carrot Greens

We’re always rooting for the start of carrot season in our vegetable gardens, at the farmers market, and the grocery store. While carrots are available year-round at most retailers, the best time to find local carrots is late spring and early summer. Look for firm, bright, crack-free carrots with vibrantly-green, well-hydrated, and perky tops. 

Once you have a bunch of carrots in your kitchen, trim off the greens “since the tops can pull moisture from the carrots and dry them out faster,” Brekke confirms.

Wrap your unwashed roots in a paper towel to absorb any potential moisture, then store the carrots in a zip-top bag or airtight container in your refrigerator’s crisper drawer for up to 4 weeks. Peeling is not necessary, but scrub and rinse the carrots well before using.

As for the greens, once you’ve cut them free from the carrots, wrap the carrot tops in a damp paper towel and place them in a zip-top bag. Store the greens in the crisper drawer for up to 2 days. Before you put them to good use, wash the carrot tops and dry them well (either with paper towels or a salad spinner, Brekke suggests).

The Best Carrot Top Recipes to Try

Now that we know we shouldn’t ditch the greens, we asked Brekke, Kasper and Jeb Aldrich, executive chef of Switchback at Cataloochee Ranch in Maggie Valley, North Carolina, to dish about the best carrot top recipes:

• Toss carrot tops into salads
• Blend carrot greens into a verdant topping or sauce, like pesto, gremolata, or chimichurri
• Stir carrot tops into soups or stews
• Use carrot greens as a garnish instead of—or in addition to—tender fresh herbs like parsley or basil
• Sauté them as part of a cooked greens side dish