Allright…here’s a little informal poll for your Monday! 🙂
While doing some research about toxic plants for an article I’m working on, I came across an interesting debate: Are carrot greens really toxic, or can you chow down on them without any fear of getting sick?
I’ve read about the supposedly stomachache-inducing alkaloids they contain and their propensity to deliver contact and photodermatitis to allergic individuals due to the presence of furocoumarins…BUT there are also pages and pages of recipes and testimonials touting the nutritional value of carrot greens.
It seems, as usual, that it all might come down to how much you eat.
For my part, I’ve always discarded the tops – they’re just a tad too bitter-tasting to add to my salad bowl. But maybe I should throw them in a stir fry instead?
Do you eat carrot greens? How do you use them in recipes?
I’ve always discarded them. Rabbits like them, so I would have never thought about them being toxic, though! Perhaps, like poke salad, they must be cooked in a certain way. Interesting.
Yes, I was thinking about the rabbit thing too! Perhaps they become more palatable if you cook them, but I wonder also if the flavour mellows out…I just can’t stand the taste of them fresh.
I have never eaten the greens , but this piqued my interest, I have some growing in my Aquaponics system now. Not carrots just the tops. I placed a carrot top I had cut from one of mine I used in a salad, on the grow bed and it sprouted. I was wondering the same thing just a day or two ago. Be interesting to see what comes from this post.
Thanks for posting the Question.
You’re welcome! There still seems to be two schools of thought on the whole thing…but I think it’s safe to say that you can eat them in small quantities. I checked out your recent post about how your aquaponics system is coming along…it seems to be working very well indeed! That’s great!
Yes it is working good right now, hope to be getting the blue gill soon.
I’ve never eaten them either. Interesting research.
It’s definitely fascinating – I didn’t realize, initially, that there were so many conflicting views about this subject.
Isn’t that interesting? I guess little of the world is black and white and with the internet, opinions and advice abound. It can be tricking sorting things out sometimes.
That’s so true! I guess that’s why it’s always good to ask questions. 🙂 Have a wonderful day!
If you grew them in your own garden I might consider them. But the ones in the grocery stores are usually nasty, so I would definitely compost.
Yes, so true – there would be no way I would ever eat the ones from the grocery store! Definitely only ones I’d grown myself…although I must admit, I’m still not sure…. I would need to find a recipe that makes them taste GOOD. 🙂
I’ve never eaten them but I had read somewhere that you could dye fabric with them. Last summer I started hunting farmer’s markets for carrots with tops (ours were hail victims) and all the carrots at the markets had their tops cut off. I guess they aren’t a popular part. It would be good to know if they are toxic before I put them in the dye pot.
Yes, I have read in several books that they make excellent dyes, although I haven’t tried it yet myself. I think the only thing you would have to worry about is if you have an allergy to them – they will cause contact dermatitis (I get it when I touch them if I’m not wearing gloves). It’s annoying, but not too much of a trouble, and nothing to worry about if you were wearing gloves. If I understand correctly, the toxicity arises out of the alkaloids that they contain, which would only be an issue if you ate them in large amounts. So I think you’re safe! If you do get a chance to make dye from them, do let me know how it turns out! I’m interested in the subject and would love to hear about the results. 🙂
I’ve blended them into my green smoothies. They have a faint carroty taste, and I’ve never felt any ill effects.
I’m so happy you commented – it seems that there aren’t too many of us who have actually eaten them (other than a sample or two)! They are definitely chockful of vitamins, so they would be a good addition to smoothies. I guess if you blend them with other veggies and fruit, they wouldn’t be bitter-tasting. Something to consider, thanks so much!
We’ve never eaten them, though Judy says she has heard of people who have.
So far I will take a pass on them, they’re not to my liking! I’ll keep hunting for good recipes, though….
I’ve seen soup recipes with them in, and some people use them in stock here, but after trying them once I decided not to bother again! Like you say, a bit bitter….
I also saw some recipes on the ‘Net where people were using them in soups…I was hoping that the bitterness would be tamed by cooking, but perhaps not. I wonder what ingredient(s) would balance out the taste? Maybe I will continue to only use the roots! 🙂
I have never eaten them although I have heard pros and cons..
It’s interesting how many conflicting reports I came across in books and on the ‘Net. I wonder if it’s mostly that the bitter taste has been equated with “badness,” and therefore, “toxic.” As well, there are several wild plants that resemble carrots that are indeed highly toxic and so perhaps carrot greens have gotten a nasty reputation on looks alone.
I’ll just eat the orange part. There are so many wonderful veggies to eat that I am fine without adding the green part. The same goes for dandelions and pansies. ~Thea
Yes – why eat something that doesn’t taste good when we have delicious alternatives? I’m with you on this one! 🙂
I see that the general consensus is : Good for the compost pile or the chickens maybe. I think I will go with that , I am sure another source of nitrogen in the compost pile willbe welcome. Once I get my chicken coop up and get the hens will give them some and see what their opinion of them is.
Considering the taste, I think the compost pile is a good idea. And I’m sure the chickens will love them!
A bit late on this post, but I Just ate them tonight as a substitute for parsely in a sesame quinoa chicken dish. To remove the bitterness, blanch them and dip in ice water. Wring them out and then soak for a few hours to overnight. Cut into half inch pieces (they are tough) and then add in place of parsley. Great flavor once you remove the bitterness.