Safety & Uses for Carrot Tops

Eat Your Carrot Green Tops (the leaves) - Yes You Can!!

PLEASE NOTE: The Carrot Museum does not recommend self diagnosis or self medication. The information contained in this web site has not been verified for correctness. Some of the information contained herein is hearsay and may not be correct. Use the information from this page only at your own risk! If in doubt consult a doctor.

Note: If you have diabetes it is recommended you read this before eating carrots. Speak to your doctor or health-care provider about vitamin A rich carotenoids if you have diabetes or are at risk of developing the condition

Recipes/Uses Here - Make a Dye - WW2 recipe - Nutritional value - Medicinal Use - Health Benefit - Tea - Pesto

Important Note - the safety of carrot tops. There are a few reports of people having an adverse reaction to the consumption of carrot tops  this could be due to a variety of circumstances and variables - the individual metabolism, the carrots themselves and variables (such as organic or not). As you research this matter you find many people make arguments on both sides and it is recommended that you do your own research on their safety. If in doubt take the advice of your own health professional. As far as the Carrot Museum is aware no Government agency has banned their consumption or issued warnings of any hazards.

Many people, and especially the media believe that carrot tops are poisonous and potentially deadly, but thats actually not true.

In fact, they are edible and loaded with vitamins and minerals. There is a persistent belief that the alkaloids in carrot tops m ake them slightly dangerous for consumption, but this isnt really true, as alkaloids are a substance found throughout nearly every leafy green vegetable.

Carrot greens are the most under-exploited class of greens despite their high nutritional value.

There is some debate about whether you can eat the green leaves. In the past, there was widespread belief that these greens were toxic, but this is likely due to their bitter flavour. Humans tend to associate bitterness with toxicity, but as it turns out, these greens are edible and do not pose a threat to health. Due to their bitterness, however, they are rarely considered for consumption.

Yes you can! Despite the presence of celery and carrots in the carrot family of Apiaceae ("umbellifers"), many other members of the family are highly poisonous, but not carrot. 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 later in this separate page here.

The leaves of carrot (Daucus carota L.), are, more often than not, wasted. Carrot leaves are very rich in both nutrients such as vitamin C, β-carotene, fibers and several minerals such as Na, P, K, Ca, Mg, Mn, Zn, and Fe . They have a pleasant taste and characteristics suitable for processing. They may be used as a raw basis for the preparation of several foods. The use of the byproducts of the vegetable industry has presented technological viability, and they have been used for the formulation of cream soups made of dehydrated vegetable stalks.

This 2011 report concluded that (1) carrot leaves had high protein, carbohydrate and potassium content. So it could be used in several bakery products such as cakes, (2) Addition of 0.10% acetone carrot leave extract as a natural antioxidant equal the action of 200ppm of TBHQ as an artificial antioxidant in delaying oxidative rancidity until 45 days at 63°C. (Goneim, & A., Gehan & Ibrahim, & Y., Faten & Elshehawy, Shady & Sh.M,. (2011). Carrot leaves: antioxidative and nutritive values.. J. of Food & Dairy Sciences, Mansoura Univ.. 2. ) Table from this article:-

Can you can eat the green leaves of carrots? - This popular myth has been perpetuated through continual hearsay and personal anecdotes, but little scientific study to prove or disprove it. This has been a matter of debate for many years and the controversy and misguidance seems to continue. While it is true that carrot tops contain alkaloids and nitrates to which some people can be sensitive, they arent inherently toxic to most of us unless we eat them by the wheelbarrow-full. The main reason there are conflicting reports is that there are poisonous look-a-likes that are often mistaken for Wild Carrot, please be familiar with all the characteristics of this wonderful wild edible before you enjoy them. I can only refer to the scientific reports at the end of this page. I believe that the issue arose because the leaves contain alkaloids, a group of organic compounds that contain such nasty poisons as strychnine, cocaine, and caffeine.

There is further information here from the Well Preserved Blog - Are Carrot Greens Toxic? Deadly? Edible? Many farmers consider that the greens will not be ultimately consumed and could well therefore apply pesticide sprays to them.

Some clear benefits:

Carrot tops have high chlorophyll content that may help heal skin and rid the body of toxins.

They are high in potassium and help keep your blood pressure levels in control.

They have detoxifying effects and are excellent for your kidneys.

They are rich in vitamin K as well. Vitamin K is responsible for blood clotting and regulating blood calcium levels.

There have been accounts of people getting sick from eating carrot tops.

This is entirely possible and probably even true. Its also possible and probably true that these people have either an allergy or an intolerance to carrot tops. Theres an important distinction between food allergy and food intolerance.

Carrot Tops are loaded with vitamins and minerals. There is a persistent belief that the alkaloids in carrot tops make them slightly dangerous for consumption, but this isnt really true, as alkaloids are a substance found throughout nearly every leafy green vegetable.

- Food allergy causes an immune system response to a particular food protein; the immune system overreacts and interprets the food as harmful, resulting in itching, swelling, trouble breathing, and even death in extreme cases.

- Food intolerance occurs when the body lacks an enzyme to process a particular food, causing unpleasant symptoms like nausea, abdominal cramping, or acid reflux; these are not immune system responses and are not life-threatening. Another reaction with similar symptoms is food poisoning, which is caused by bacteria or toxins.

This may be possible with commercial carrots that have been heavily sprayed with pesticides (since the greens are most affected), but likely not a problem with organic or home grown carrots. A true food allergy to carrots is uncommon, but an interesting reaction called oral allergy syndrome (OAS) can occur in people who are allergic to birch pollen and mugwort pollen. The major allergen in carrots, a protein called Dau c 1, is so similar in structure to the molecules in birch pollen and mugwort pollen that the body cant tell the difference. That means if you have an allergy to either, eating carrots can trigger a reaction in the form of itching or swelling of the mouth or throat. According to WebMD, the symptoms of OAS become less severe when you cook the trigger food because heat alters the offending protein. All this basically means a person could have an unexpected cross-reactive allergy, food allergy, or food intolerance to carrot tops (as one might have with dairy or wheat)  but that does not make them toxic.

Included in the carrot family - Apiaceae ("umbellifers") - are the well-known plants: angelica, anise, arracacha, asafoetida, caraway, carrot, celery, Centella asiatica, chervil, cicely, coriander (including cilantro), cumin, dill, fennel, hemlock, lovage, Queen Anne's lace, parsley, parsnip, sea holly, and the now extinct silphium. Some of this family are poisonous, but not carrot!

Why carrot tops are generally not eaten in our culture is a mystery though they are considered a market vegetable in many parts of Europe). Just because an item is not culturally popular does not mean it is not nutritious or cant be eaten; in fact, the leaves of root vegetables tend to be more healthful than the roots themselves. One reason is to do with taste, as the flavour and texture of carrot tops can take some getting used to. You should consider carrot tops to be more of an accent and use them that way to add earthiness to a recipe. Carrot tops taste like a very concentrated carrot, so theyre ideal in soups, salads and sandwiches in small quantities. To get past the texture, the leaves should be de-stemmed and chopped up finely.

IF carrot greens are toxic or "poisonous" then one would think that USDA or the UK Department of Agriculture would have concerns and introduce regulations to prevent stores from selling them, or at least enforce the display of a warning notice? One of the leading US food scientists, Harold McGee) has declared them as safe. People say "you don't see them in the supermarket" - very true - but this is mainly because the greens continue to draw moisture from the root and therefore dry out the carrot more quickly, and hence removed to improve shelf life. In fact some supermarkets DO sell them with the tops attached, usually at a premium price.

I have visited stores, markets, farmers markets of all sizes in 25 countries of the world and NEVER seen them banned or warned against.

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.

Flavour and Nutrition -

Nutrients - Carrot greens contain an impressive list of nutrients, including significant amounts of vitamin A, dietary fibre, vitamin C, calcium, and iron. There is no fat or cholesterol in these greens, and there are roughly 90 calories in 1 cup of these raw greens. These greens also contain vitamin K and various phenolic compounds and carotenoids, along with trace amounts of other antioxidants.

(Reference - https://pubs.acs.org/doi/abs/10.1021/jf070482z) J. Agric. Food Chem.200755156395-6400

Carrot tops have a peppery flavor, similar to arugula or parsley and can bring that same sort of spice to a range of dishes. When cooking with them, remove the fibrous stems, as you would any other tender herb such as parsley or dill.

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.

Carrot greens contain alkaloids (which are toxic bitter compounds produced by a plant) and all alkaloids are bad because substances like caffeine and cocaine are alkaloids. BUT! - all leafy greens (including good for you greens like spinach and kale) contain varying levels and types of alkaloids, some higher than others. Alkaloids are chemical compounds believed to be part of a plants defence mechanisms.

This applies to both Wild Carrot leaves as well as cultivated.

A simple use of them is to mix some in with a mixed green salad, or add to coleslaw. 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.)

Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones.



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.