They ARE edible and are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited, but there some ideas and recipes below.  The tops are antiseptic and can be juiced and used as a mouthwash.

However, it is edible, so you may mix some in with a mixed lettuce salad. You may also use it for garnish. Combine your common sense and your creative skills, and invent something! That's what makes cooking fun. It is a form of art.  Carrot greens are high in vitamin K, which is lacking in the carrot itself.

Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body.

The leaves do contain furocoumarins that may cause allergic contact dermatitis from the leaves, especially when wet. Later exposure to the sun may cause mild photodermatitis. (This is NOT the same as 'poisonous' - it will only affect susceptible people with allergies to the plant. Some people have the same reaction to yarrow, ragwort, chamomile etc.)

There is a distinct difference between toxins and allergens. Carrots (Daucus carota), whether wild or domesticated, are not toxic, they are allergenic. This is like peanuts, which are not toxic but can kill those who are allergic to them.
It is however  important that any wild plant be positively identified before it is used for food.

The tiny tops have tiny almost feathery branches. Carrot seedlings look a lot like bindweed. It takes a while to figure out the differences. Bindweed is redder and the leaf arrangement looks sort of branchy.

Also watch the video link on the cultivation page.

Carrot greens have antiseptic qualities, so they have been added to mouthwashes and, mixed with honey, to disinfect sores. They are also diuretic (increase urine flow), and can help treat kidney disease and edema.

Chewing carrot leaves can heal injuries in the mouth, bad breath, gum bleeding and mouth ulcers.

As a matter of interest it was Greek physician Pedanius Dioscorides (c. 40-c. 90) who catalogued over 600 medicinal plant species and said that the Greeks used carrot leaves against cancerous tumours. So you could always try that too!

Also in 1578 Henry Lyte wrote - The greene leaves of Carrots "boiled with honey and laid to, do cleanse and mundifie (purify) uncleane and fretting sores" (- a type of poultice) (read more about H Lyte on a separate Museum page here)

Carrot leaves were included in the 'potherbs' of old, but originally, of course, only Queen Anne's Lace was used (QAL is Wild Carrot). They are also an ancient source for yellow dye. (read more below)

The carrot leaves are pretty, but bitter, so what about using them on something that is robust in flavour, but boring in appearance?

Some eating suggestions:

Decorate a pate with it, and glace it with aspic.

What about a "carrot top pesto vinaigrette"? You can hide the bitterness under the tangy vinegar, and sweeten it slightly with some honey.

Carrot greens cooked in butter, with a little garlic or smoked bacon you don't know what you are missing!

Try sautéing the chopped carrot tops lightly in olive oil with garlic and onion. Then add other garden-grown veggies (the carrots themselves, zucchini, tomato, peppers, fresh herbs), sauté some more, then fold the entire garden mish-mash inside a whole wheat tortilla, brown it, and call it a quesadilla. Truly a great vegan treat, and the carrot tops gave a nice crunchy texture.

It is a delightful garden feast. I recommend adding your carrot tops to other things you may already have simmering on the stove.

Carrot Top Soup Recipe

6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Carrot Top Juice (8 oz serving, number of servings: 1)

Ingredients  - 4 carrots, 1 beet with greens

Directions - juice carrots and beets together
 

Carrot Top Tea

This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys. Excellent for anyone suffering from urinary complaints.

Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it hasn't all been drunk before then.
Carrots store best with their tops removed so making tea from the leaves is an excellent use of resources. Young leaves can also be used in salads.

Carrot-top soup

Main Ingredient: Barley Whole Wheat Carrot Potatoes Pear, Yield: 6, Carrot-top soup ingredients, 1 c Black-eyed peas, soaked overnight, 1⁄2 c Dried split peas, 1⁄2 c Pearl barley, 3 qt water, 1 T Cold-pressed olive oil (or Use your favourite fat free Liquid), 1⁄2 large Onion chopped,  2 medium Carrots sliced, 4 Carrot tops (greens only Stems removed, chopped), 1 large Mustard greens chopped, 1 Leeks sliced, 1 c Green beans, broken into sections, 1 large Potato, unpeeled, diced, 1⁄2 Bay leaf, 1⁄4 t thyme, 1⁄4 t tarragon, 1⁄4 t Savory, 1 tsp Salt, 1 pinch Pepper.

Method:
1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.

 

Carrot Green, Parsley & Hazelnut Pesto for Pasta

Great way to use up those carrot greens.

¾ cup hazelnuts (or mixture of hazelnuts, almonds and walnuts) 1/8 cup organic carrot leaves, chopped 1/8 cup organic parsley, chopped 1 clove garlic juice of 1 lemon ¼-1/2 cup extra virgin olive oil ½ cup fresh-grated parmesan cheese generous pinch of sea salt.

Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice and garlic.

Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick. Cook pasta (450g) until al dente, drain and toss with pesto while still hot.

(Excellent with a few handfuls of cooked pole beans thrown in as you toss with the pesto.)

Celery root salad with carrot top vinaigrette

Total time: 20 minutes - Servings: 4

1 (1 1/4- to 1 1/2-pound) celery root, 1/3cup olive oil, 2 tablespoons lemon juice, 1/4teaspoon minced garlic, 2 tablespoons chopped carrot tops, 1/4teaspoon salt

Peel the celery root with a large chef's knife. Cut it in half, then cut each half in thin slices. Stack the slices and cut them into thin rectangular sticks. It's easiest to do this in 3 or 4 batches. Place in a mixing bowl.

Combine the olive oil, lemon juice and garlic in a blender and purée at high speed until emulsified, about 30 seconds. Add the carrot tops and the salt and purée just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds. Taste and add more salt if necessary.

Pour the dressing overthe celery root and stir gently to combine. The salad should be very lightly dressed, with flecks of green clinging to the celery root sticks.

Transfer to a serving bowl. This salad can be made up to an hour in advance and held at room temperature. The celery root will soften slightly and become silkier.

Each serving:215 calories; 2 grams protein; 13 grams carbohydrates; 2 grams fiber; 18 grams fat; 2 grams saturated fat; 0 cholesterol; 277 mg. sodium

Whole carrot salad - tabouleh style

A delicious way to use the leaves of carrots - serves 2-4, depending on the size of carrots
Ingredients:

3 carrots with their leaves
4 fresh mint leaves (can be replaced with another herb, to taste)
1 handfull of raisins
1 dash olive oil
1 dash lemon juice 1 pinch salt

Preparation: Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot “couscous”, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, so don’t hesitate to put in more.

Carrot Top Scramble

1 tbsp olive oil
1/3 med onion, chopped
3 cloves garlic, minced
carrot greens, chopped
1 cup canned diced tomato (or fresh)
4 eggs (I used two whole eggs and two egg whites)
2 tbsp fresh cilantro, chopped
salt and pepper to taste

1) Sautée onion in a little olive oil for 2 – 3 minutes;
add garlic and continue to cook for another minute or so.

2) Toss in chopped carrot greens.
Stir and cook for 2 – 3 minutes until they begin to wilt.

3) Add diced tomato and simmer covered 3 minutes.

4) Crack eggs into mixture and scramble until well combined.

5) Top with cilantro. Season with salt and pepper to taste.

6) Serve with toast and veggie sausage

Carrot Top And Rice Soup (Tuscan)
Yield: 4 Servings

Ingredients

3 tbs extra-virgin olive oil, 1 med onion; minced, 2 sm carrots; diced, 1 stalk celery; diced, 3 cloves garlic; minced, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 6 cups  vegetable broth, 1/2 cup  short grain rice, 1 1/2 cups chopped carrot tops, 4 tbs fresh grated -parmigiano-reggiano.

Instructions

1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.

2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.

3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
 

Carrot Leaf Dye

CARROT TOPS (daucus carota)
WHERE TO FIND IT: cultivated in a vegetable garden. Sometimes growing wild if it has been left to escape from the garden.
HARVEST TIME: in the summer, when the tops are a lush green and, before turning to seed.
INGREDIENTS: chop up the green foliage of 6 large carrot tops, 1 litre boiling water,alum.
Extra foliage can be added to made a slightly darker colour using no more than 300ml of water
EXTRACTION PROCESS: boil tops for half an hour. Strain liquid, and add 2 teaspoons of alum; make sure the alum is dissolved.
COLOUR MADE: light yellow.
LIGHTFAST QUALITIES: 4: fugitive pigment. The colour fades away over 3 to 5 months, depending on the amount of carrot tops used.
SHADEFAST QUALITIES: the colour fades over a 2 year period.
RUBBINGS: makes a very pale green colour.
METHOD: take the leaves and use them as a crayon, rub directly onto the paper.
LIGHTFAST QUALITY: 4: fugitive pigment. Fades over a 6 month period to an off white colour.
SHADEFAST QUALITY: 4: fugitive pigment. Fades over a 6 month period to an off white colour.

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