Young Carrot Greens - bunch
We harvest these young greens when the leaves are about 6 inches tall so that they remain tender and crisp. It is a bit of a delicacy that we are not really culturally accustomed to, but the leaves are full of protein, minerals and vitamins. They contain six times the amount of Vitamin C to the root, and are a great source of potassium, calcium, and Vitamin K. In Japanese culture, the greens are sliced finely, tossed with salt and added to rice. We have made awesome pesto with carrot greens, using all of the same goodies that you would in a basil pesto. Delicious in soups, salads, and sautés, defiantly worth a try!