How To Use Carrot Greens from Thinning

I've always procrastinated when it comes to thinning those precious sprouted carrot seeds in the garden and greenhouse. Not because I don't love working in the garden and greenhouse; I do! But I feel like I'm wasting those wee little plants that have honored me with their presence after weeks of watering—here at 36-Acre Wood, that's by hand with collected rainwater—and protecting them from things that want to prevent that growth by eating the seeds or seedlings (e.g., field mice and pack rats) or adverse conditions (like very late frosts, extreme early heat, and strong winds). So, I felt a little sad again this year while plucking those tiny carrots or snipping off the greens at soil level when they were just too close for comfort. That's when I decided I wouldn't just toss them in the compost bin as I usually do, which is all well and good. No, this time, I would use them in the kitchen. Here are some ways to use those edible carrot greens and teeny carrot roots from thinning.

Ways To Use Carrot Greens in the Kitchen

Carrot greens are often overlooked but can be quite versatile and useful in the kitchen. After thinning your carrot bed when those young but crowded plants are about two inches tall and washing to remove any soil or other goodies from the garden, here are some ideas for what you can do with them:

Sauté or Stir-Fry

This is my favorite way to use carrot greens from thinning: Cook them with garlic and olive oil as you would with spinach or kale for a simple side dish. I like it when they get a little crunchy.

Make Pesto

Blend carrot greens with garlic, nuts (like almonds or pine nuts), olive oil, Parmesan cheese (optional), and a squeeze of lemon juice for a bright and flavorful pesto.

Use as a Garnish

Finely chop the greens and use them to top soups, salads, or roasted vegetables for a fresh, herby kick.

Add to Salads

Treat them like other leafy greens. Mix carrot tops with other salad ingredients for a unique flavor.

Carrot-Top Tea

Steep the greens in hot water with a little honey for a mild, earthy tea.

Add to Soups or Broth

Toss the greens into a vegetable broth or soup for added depth and nutrients.

Make Chimichurri

Blend carrot greens with vinegar, olive oil, garlic, and herbs like parsley for a zesty sauce to drizzle over grilled meats or veggies.

Using the Full Bounty of Your Carrot Harvest—Including Carrot Tops from Thinning

Thinning carrots may seem like a tedious chore, but it doesn't have to be a wasteful one. By making use of both the tender young roots and their greens, you can add fresh flavors and nutrients to your meals while making the most of your harvest. Next time you thin your carrot bed, think twice before tossing those greens in the compost pile—they might become one of your new favorite ingredients. How do you like to use carrot greens from thinning in your kitchen?

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Carrot Thinning FAQs

1. Why is thinning carrots necessary?

Thinning helps prevent overcrowding, allowing the remaining carrots to grow larger and healthier. Without thinning, carrots may become stunted or misshapen due to lack of space and nutrients.

2. Can you eat carrot greens?

Yes! Carrot greens are completely edible and have a slightly earthy, parsley-like flavor. They can be used in pesto, salads, soups, and more.

3. Do carrot greens contain toxins?

Carrot greens contain alkaloids, similar to other leafy greens like spinach or kale, but they are safe to eat in normal culinary amounts. Some people with sensitivities to alkaloids or allergies to plants in the carrot family should try a small amount first.

4. What do carrot greens taste like?

They have a mildly bitter, herbaceous flavor, similar to parsley or celery leaves. Young carrot greens are more tender and milder in taste.

5. How do you store carrot greens?

To keep carrot greens fresh, store them in a damp paper towel inside a plastic bag in the refrigerator. They should stay fresh for up to a week.

6. Can I use carrot greens in place of parsley or cilantro?

Yes, carrot greens make a great substitute for parsley in recipes like tabbouleh and chimichurri or as a garnish. They can also be used in place of cilantro for a slightly different but still fresh flavor.

7. Are there any other ways to use carrot thinnings?

Besides being used in cooking, carrot greens and young roots can be fed to livestock, used as compost, or even added to homemade natural dyes for fabric or paper.

8. When and how should I thin carrots?

Carrots are best thinned when they reach about 2 inches tall. Gently pull out the smallest or most crowded seedlings, leaving about a thumb's width between the remaining plants. For larger carrot varieties, a second thinning may be needed a few weeks later to allow for more space of about 1–2 inches. To avoid disturbing nearby roots, you can also snip the unwanted seedlings at the soil level with scissors instead of pulling them.

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Written by Deb Kingsbury

Living on a 36-acre off-grid property in northern Arizona, Deb and her husband Jeremy embrace sustainable living through solar power, rainwater harvesting, and a passive solar home built with recycled polystyrene block. A freelance writer and editor, Deb grows food in raised beds and a greenhouse and is an avid hiker and backpacker. A long-time search & rescue volunteer, she has published two novels and previously homesteaded on the East Coast.