We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Uses of Carrot Greens?

By C. Mitchell
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Carrot greens, the leafy stalks and stems that grow atop the popular orange root, can be used in a variety of different ways — as a food item, a seasoning spice, and a compost aid, to name a few. The greens do not pack quite the nutritional punch that their roots do, but they are generally rich in a number of vitamins and minerals and are completely edible for both humans and animals. In farming communities, carrot greens are often used in livestock feed or added to compost piles. They can also be eaten by people, either raw or cooked.

Known scientifically as Daucus carota, the carrot plant is related to both parsley and fennel. Though the carrot’s distinctive root does not betray this relationship, its greens in many ways do. Carrot tops are tall, narrow stalks accented with wispy, branched leaves. They can be prepared and used in many of the same ways as parsley.

Greens can be eaten raw, but carry a slightly bitter, peppery flavor. The leaves usually have a slightly milder flavor than their stems. Carrot leaves can be added to salads, particularly those featuring herbs and spring greens. They can also be used as a garnish for roasted meats, pastas, and soups, or blended into other herb-based salad dressings.

Cooking carrot tops usually reduces their bitterness. Greens are often sauteed in a bit of butter or oil, then served as a side dish, often with garlic, nuts, or spices. Creative cooks can may also use carrot greens as a ravioli filling, as a replacement for green onions or chives in egg frittatas, or as a pesto base.

Finely chopped greens are often added to recipes as a seasoning, as well. Unlike parsley, which carries almost no distinct flavor, a bit of carrot greens goes a long way. Fresh or dried, carrot greens add a peppery freshness to a variety of dishes.

There are few limits when it comes to cooking with carrot greens. The possible uses for the leaves extends far beyond culinary endeavors, however. In ancient and medieval times, carrot greens were used to bind wounds, owing in large part to their mild antiseptic qualities. They were also chewed to promote fresh breath, as well as to relieve the pain of the common toothache and gum irritation. Leaves were also brewed into a tea, which was believed to have detoxifying effects.

Carrot greens are best when used within a few days of picking. Most of the carrots that arrive in supermarkets and food stalls throughout the world have already had their leaves removed. Those that come with greens must be thoroughly washed, as many commercial farms use harsh pesticides with the expectation that greens will be discarded. It is usually best to eat the greens from carrots that are certified organic or grown under fixed, known circumstances.

Greens that must be discarded tend to be excellent compost aids. Their naturally high mineral content helps the breakdown of a variety of food products. The result is usually a rich, dense soil prized by many gardeners.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By Grivusangel — On Mar 18, 2014

I chuckled when I saw this. I've never eaten carrot greens myself, but they were a favorite treat for my guinea pigs! They liked the actual carrots, too, and were so funny when I'd put the greens in their bowl. They turned into eating machines!

I never even thought of eating them, but I may have to try them in a recipe to see if I like them.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.