There is nothing better than farm-fresh, just picked carrots. The flavor is so much more floral than the ones from the grocery store. While at Holbrook Farm I recently grabbed a big bag of them not just for the root, but also for the leaves on top.

Over the years, there have been rumors that carrot tops are poisonous. Not true. They are edible and, in fact, full of vitamins and minerals. They contain SIX times the vitamin C of the root! They’re also high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis. The leaves also contain calcium and are packed with chlorophyll. 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. Got it. See, good for you.

What do they taste like? I’d say they have an earthy yet herby taste, somewhat like parsley, but a bit more bitter. You can eat carrot tops raw or cooked. Since the carrots I picked up at Holbrook Farm were so fresh, I decided to keep them raw and make a quick pesto.

I easily could have gone the pasta route. Instead, I spooned the pesto over grilled, thin-sliced chicken breasts for a lean, healthy dinner. And, there was enough pesto leftover to use as a sauce for a homemade pizza the next night.

Yum