Apparently so!
And the nutrient profile sounds too good to miss. They can cause reactions because of the alkaloids contained in them, but only if eaten by the barrow-load according to this article from the Carrot Museum:
http://www.carrotmuseum.co.uk/carrotops.htmlTo quote from the article:
The leaves of carrot ARE considered edible and are highly nutritive, rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium. 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 leaves do have antiseptic qualities and can be juiced and used as a mouthwash.
These greens are packed with chlorophyll, a phytochemical that gives plants their green colour and pigmentation. Chlorophyll is an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles, and has been noted to purify the blood, lymph nodes and adrenal glands
They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. People most at risk for heart disease are the ones who get too little potassium.
What's more, carrot greens are rich in vitamin K, which is lacking in the carrot itself and is vital to bone health. They have also been noted to deter tumour growth.
eoq
They are related to celery, coriander, fennel and parsley all of which we happily eat. The big problem could be confusion with highly poisonous hemlock. But fortunately hemlock does not grow in a straight line on the plot like our carrots do!
Last year I had something germinating in the greenhouse where I had chucked ancient carrot seeds just in case some might still germinate for an early veg, and it turned out to be self-seeding coriander 'Confetti' which looks very similar to carrot foliage.
Eating beetroot tops and turnip tops has become very accepted, in fact there are beetroots as well as turnips that have been specially bred for quality leaves, maybe the time for carrot tops has arrived?
Is that why chefs leave a bit of green attached to new carrots? I thought that was just for show.
Has anybody tried eating carrot tops? Or added them when making stock?
