Carrot greens: The surprising superfood you should stop discarding
6 June 2024 18:32
Young carrots entice with their beautiful color and excellent taste. Most often though, people talk about the root, but what about the greens? Their place is certainly not in the trash. See why carrot leaves should be on your menu.
Carrot leaves are treated as waste and usually end up in the trash after the root is cut off. Why? Many people still believe that the tops are poisonous. In reality, however, they are entirely edible and very healthy.
Carrot leaves are edible and healthy. here's why you should eat them
Carrot leaves, or tops, are not poisonous; on the contrary, they are fully edible and very healthy. They contain many vitamins, such as vitamin C and vitamin K, as well as minerals. These include mainly calcium, magnesium, and potassium, along with phenolic compounds, carotenoids, chlorophyll, and antioxidants.
Carrot tops also have a wide range of uses in folk medicine. They are used as an antiseptic for mouth and gum diseases, as well as for wounds. A brew made from carrot leaves has diuretic properties, eliminates swelling, and aids in the body's detoxification process. It can also be used to freshen breath.
Underrated carrot leaves have many health benefits. They support immunity and positively influence digestion and circulation. They help regulate blood sugar levels and maintain proper blood pressure. Additionally, they are suitable for eye health.
What can be made from carrot leaves? Prepare fantastic pesto
Carrots should be treated in the kitchen just like parsley, meaning both the root and the tops should be preserved and used. Carrot leaves have a unique, slightly bitter taste that becomes less intense after cooking. The best to consume are the tops of young carrots from organic farming. Carrot leaves can be added to soups and salads, sauces and sandwiches, juices, vegetable smoothies, or fruit and vegetable smoothies. Moreover, carrot tops are suitable for freezing.
To prepare carrot leaf pesto, you need a large bunch of young tops, olive oil or vegetable oil (about 100 millilitres), garlic (3 cloves), almonds, nuts, or sunflower seeds (a handful). For seasoning, you will need salt, pepper, and a bit of lemon juice.
Wash and dry the tops, then remove the tough stems. Peel the garlic and blend it with the carrot leaves and oil. Gradually add the roasted seeds (nuts) until the pesto reaches the right consistency. Finally, season the mixture with salt, pepper, and lemon juice. Serve the pesto with pasta or as a topping for sandwiches, vegetables, cheeses, or cold cuts.
