Week #5 - Eat Your Greens

Eat your greens!

Carrot greens are the tops of the carrots that normally get fed to chickens and horses! No chickens or horses, then you probably toss them.

Waste not, want not. Years ago I set out to use every part of vegetables that I could. Carrot greens were one of those items that had some in a quandary.

Below are some things that I currently do with carrot greens. I have no chickens or horses J

Rinse, pat dry, freeze. Great to add when making chicken or vegetable broth.


Use in smoothies/juicing. They are a powerhouse of nutrients.


Substitute ½ - 2/3 carrot tops for basil in pesto.


Using the tender tops, chop and add to salads.


Make ‘green paste’ – see recipe below

Cooking, Serving It! Green Paste Various discarded greens from vegetables, rinsed. (ex- Alisa Onion greens, beet tops, carrot tops, fennel fronds, etc.) Olive oil Using various greens and vegetables. Place in food processor. Drizzle olive oil until well blended. Freeze in ice cube trays or in zip lock bags flattened. When needed a bit of flavor in soups and sauces, just break some off or toss in a cube!