Carrot Tops: To Eat or To Compost?

Many of our members look forward to the beets that come once in a while with their greens still attached. It's like two veggies in one, since both green and root are tasty and nutritious. Still, most of us throw away our carrot greens without a second thought; most of us have probably heard that carrot greens are toxic.

Judith Sumner, author of “American Household Botany”, is a frequently quoted source when it comes to carrot tops. She explains that carrot tops contain alkaloids, a group of organic compounds that includes caffeine, cocaine, and strychnine. “Effects range from slightly elevated blood pressure, and slightly elevated alertness and heartbeat, all the way to death,” Ms. Sumner has said. (The Toxic Salad)

On the other hand, other sources recommend eating the greens. The World Carrot Museum blames look-a-likes for carrot greens' bad reputation: "... as there are poisonous look-a-likes that are often mistaken for Wild Carrot, please be familiar with all the characteristics of this wonderful wild edible before you enjoy them. Despite the presence of celery and carrots in the carrot family of Apiaceae ("umbellifers"), many other members of the family are highly poisonous..."

They also add: "The toxicity linked to carrot tops is the same toxicity issue with any greens. That is that all greens contain alkaloids. When you eat the same type of greens all the time (like if you had spinach all the time or carrot tops all the time) then the levels of that plant’s alkaloids starts increasing in your system. Alkaloids are toxic in high amounts. Therefore the rule of thumb is that you need to keep rotating your greens." (Eat Your Carrot Green Tops)

Many sources also mention that the leaves do contain furocoumarins that may cause allergic contact dermatitis and may cause sun sensitivity after consumption. Carrot tops are not toxic, but they are allergenic, so consider rubbing the wet leaves against your skin or eating a very small amount before indulging.

Another source mentions that the problem may stem from high levels of nitrates in carrot greens: "One concern is the toxicity due to the high levels of nitrates in the carrot greens. I posted on an earlier occasion that carrots are like the sponge of the farming world and are often used as a throw away crop, to cleanse a field of dangerous nitrates." Eating only organic carrot greens is the recommended solution to this concern. (Carrot Green Controversy)

Carrot tops are rich in protein, minerals, and vitamins. They are loaded with potassium and are an outstanding source of chlorophyll. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands.

If you decide to give them a try, you may find them a bit bitter. Some people recommend using them in small amounts, similarly to parsley, in salads, smoothies, juices, and to make a kind of pesto, but cooking them may decrease the bitterness. Other people recommend adding them to soups and stews, sauteing them with veggies and/or eggs, and even making a tea out of them. They can be used in many of the same ways you would use beets greens, dandelion greens, collard greens, spinach, and kale.

If you want to try them "straight up", try sauteing them with olive oil and seasonings such as garlic, ginger, salt, and pepper. Blanch them by boiling them until they just start to cook, then submerge them in ice water for an equal amount of time. Not only will this keep them bright green, it helps lock in a slight crunch. Toss them with a light dressing for flavour. (Cooking Greed Leaf Carrot Tops)

Finally, because carrot tops tend to pull moisture from the carrots, the tops should be cut or twisted off and stored separately, for the good of both the root and the greens.

What do you think: Will you be enjoying carrot greens?