Recently, there was some excitement as the first carrots of spring were harvested. They were small, skinny, but extremely full of crunch and flavour, with an almost spicy zing as we chomped into them.
Amongst them, we found some incredibly adorable, absolutely tiny carrots. I love their irregular shapes, too.
|The cutest little carrots.|
There was also an abundance of carrot tops, or carrot greens. The below picture shows only a fraction of the whole compilation.
|The lopped-off carrot tops.|
This then ignited a discussion as to whether carrot greens are edible. I had a feeling they were, and I thought I might even have seen recipes for carrot greens before, but just to be sure, I confirmed this with the good ol' internet.
I found this nicely written post by Garden Betty, which pretty much says, go forth and eat those carrot tops! Barring any unusual allergies or intolerances, they are fine for consumption.
I chewed on some raw carrot greens. They had a rough texture that encourages a good jaw workout, and they actually do taste quite similar to carrots - but in lieu of the bright sweetness, there is an earthy, herbaceous hint of bitterness instead.
|Smoothie with carrot greens.|
I can imagine carrot greens being quite versatile - so far I have added them into smoothies, soups, stews, congee, and stir-fries. These greens certainly have attitude, and a lot to offer.
Have you had carrot greens before? How do you like them?
|A very carroty congee with carrots and carrot greens.|