Carrot tops

Name: Carrot tops
Total time: 2 d
Yield: 4
Ingredients: 500 g Carrot tops

Freezing and drying carrot tops for the winter! At first glance, it seems that carrot tops are an auxiliary herb for the growth of root crops, which most housewives throw away during harvesting. But in fact, this part of the plant contains a huge amount of useful substances and vitamins, especially potassium, calcium, vitamins A and C. This plant can be treated for many diseases. And knowledgeable people use carrot tops for medicinal purposes, adding them to food. And so that carrot tops can be used for necessary purposes all year round, they are prepared for future use for the winter. In order for the harvested plant—carrot tops—to retain the maximum of nutrients, you need to properly prepare it for storage.

61

15210

Lydia Brown

Recipe author

Calories

44kcal

Protein

1g

Fat

0g

Carbs

6g

*Nutrition per serving

Ingredients

Servings: 4

Carrot tops

500g

Step-by-step preparation

Cooking time: 2 day

STEP 1
The best ways to preserve carrot greens for the winter are to freeze and dry them. To harvest, you need to collect carrot greens before mid-June, usually during the carrot thinning period, when the tops are still young, green, without yellow leaves, juicy and rich in vitamins.
STEP 2
We separate the carrot tops from the root vegetables, rinse them well under running water and lay them out on a cotton cloth to dry. When the water from the greens is absorbed into the fabric, cut the greens with scissors or a knife into small pieces, which will then be convenient to use for their intended purpose for adding to food or making tea or decoctions.
STEP 3
We lay the greens loosely on clean paper in a dark, ventilated place. But direct sunlight should not fall on the greens during drying. Periodically, the greens need to be turned over so that they dry evenly and do not become moldy.
STEP 4
In addition to drying, carrot tops are frozen. To do this, also wash the greens and dry them with paper or cotton towels. Finely chop the carrot tops with a knife, arrange evenly and loosely on plates or in flat containers, and place in the freezer for half an hour. This needs to be done so that the greens do not freeze in one large piece, and in winter it is convenient to take them in small parts for cooking.
STEP 5
When the greens have set, remove them from the substrate and transfer them to containers or bags for long-term storage in the freezer. In winter, frozen carrot tops can be used to prepare salads, added to soups or stir-fries, vegetable stews. Such greens do not particularly affect the taste, but they make the dish much healthier. Decoctions and teas are made from dry carrot tops. Bon appetit!

Comments on the recipe

AnnaZh

25.11.2023

4.7

I know a recipe for pickled tomatoes with carrot tops, watch the video recipe.

Natalia M

25.11.2023

4.8

Now I’m trying to freeze as many greens as possible for the winter, because vitamins are always needed) I accidentally saw on the website a way to prepare carrot tops for the winter. And I remembered that as a child they always took me to my grandmother for the summer, and there I always cooked summer borscht. And I added all the greens that I found in the garden, including carrot tops. I remember how much I liked this fragrant aroma! I remembered and went to my neighbor to ask for tops; I don’t grow carrots myself. I got the tops young, tender, even the carrots were small) I washed the greens, dried them, cut the carrots and froze them for broth. And I cut the tops into smaller pieces, then, according to the author’s advice, laid them out on a large plate and froze them. Indeed, this method helped the greens remain crumbly. I put the carrot tops into ziplock bags. Now I’ll add it to soups in winter for flavor.