20170623A.jpgMany gardeners believe that carrot tops (carrot leaves) are poisonous. After all, don’t we usually cut them off and toss them into the compost pile when we harvest carrots?

In fact, though, not only aren’t they poisonous, they’re even edible … and quite tasty! Plus they’re rich in minerals and vitamins, notably in vitamin A, like the roots, but also six times richer in vitamin C plus a great source of potassium and calcium.

Carrot tops taste a lot like mix of parsley (a close relative) and carrot roots. Mature leaves can be bitter, but you can fix that by blanching them or cooking them. Or toss a few into a smoothie with a sweet fruit and that will hide any bitterness.

The young leaves are even better, as they have little to no bitter taste. So when you thin your carrots, just eat your thinnings, both root and leaf!

Here’s a recipe for carrot-top pesto you might want to try.

Garden writer and blogger, author of more than 60 gardening books, the laidback gardener, Larry Hodgson, lives and gardens in Quebec City, Canada. The Laidback Gardener blog offers more than 2,500 articles to passionate home gardeners, always with the goal of demystifying gardening and making it easier for even novice gardeners. If you have a gardening question, enter it in Search: the answer is probably already there!

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