I juice a lot. Recently I began juicing a ton of fresh carrots from my step-dad’s organic vegetable garden. We took home insane amounts of carrots and I ended up with mounds of carrot tops that I would normally just throw in the trash. However, I began to wonder if maybe I could put them to use? As it turns out, YOU CAN! Now, carrot tops are super bitter. Read: a little goes a long way. However, they are packed with more vitamin C than the carrot itself! They are very very good for you if you can either A)stomach the taste or B) disguise the taste. I prefer to go with choice B. So here is a short list of ideas to get you using those carrot greens instead of throwing them away.
- Juice them! Just add a tiny bit into any green juice or carrot juice. A tiny bit would equate to 5% of the mass of the juicing items PRIOR to being juiced. For example, if you are juicing a couple apples, a couple cucumbers, some broccolli and a couple handfuls of spinich or other greens—try adding about two steams of carrot greens.
- Use them as a garnish! Carrot greens are somewhat equivalent to parsley in taste. They make a great garnish on the side of a plate or sprinkled on top of a dish.
- Put them in spaghetti sauce! Chop up approx. one stem and cook them into your spaghetti sauce for extra nutrition.
- Toss them in soup! Add carrot greens to your soup, to taste, for added nutrition.
It’s really nice to not throw all of those beautiful carrot tops in the trash bin. If you know of any other great uses, please email me at firstname.lastname@example.org or comment on this post. Happy cooking!
**photo(s) by Kaylynne Kroshus Photography**Pin It