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?