Cut the ends of the carrots and discarding the leaves deprives you of a colorful and tasty ingredient. Do not waste those delicate leaves. Understanding the ways to use them and how to cook them better can bring a whole new vegetable to your meals.
You can prepare carrot leaves in the same way as any other green vegetable such as turnip greens, spinach, kale or cabbage. Add the carrot leaves to the soups and stews to flavor. Sauté with olive oil and seasonings such as garlic, ginger, salt and pepper. Blanch them to keep their bright color boiling until just before they start cooking and then soak them in ice water for the same amount of time. For example, if the leaves begin to soften after three minutes in the boiling water, immerse them immediately in ice water for three minutes. Not only will the bright color be retained, they will also remain slightly crispy. Stir them with a light dressing to flavor them.
If you want to store them before cooking them, they will last in the refrigerator for up to two days. Cut them off the carrot before storing them. The leaves suck the moisture from the carrots, drying them if you leave them held during refrigeration. When you cut them for storage, they dry quickly, so they have such a short life.
Finely chop the carrot leaves and sprinkle on cooked dishes as a garnish. Add them to the salads to give a crispy touch. According to The World Museum of Carrots has medical benefits such as that the juice is an antiseptic mouthwash. They have a bitter taste and are better mixed with something that has a strong taste.
The World Carrot Museum reports that carrot leaves contain furocoumarins, which can cause skin reactions. The leaves are not toxic and the reaction only occurs if you are sensitive to the allergen.