Overhead view of a white plate holding roasted carrots with short green tops around a small bowl of green herb sauce. A few carrot fronds are scattered on the plate and marble surface.

Being lucky enough to have access to organic carrots from Wagtails Garden on the farm means getting the whole thing, tops and all. Sally and Patrick stock the shop with fresh bunches from Tuesday every week and they’re so good. Lots of customers ask what to do with the leafy tops, as they’re edible and able to be used in so many ways! As a general guide, they can be used anywhere you would use parsley but also can be used to make pesto, as a garnish on soup, chop finely and mix through a salad or make this adapted chimichuri from Love and Lemons. Use it on salads, for dipping bread into or a sauce for cooked meats and roasted veggies.

Carrot top chimichurri

1 cup finely chopped carrot greens

2 teaspoons dried oregano

1/4 teaspoon cumin

1 teaspoon sweet paprika

1/2 teaspoon chilli flakes

1 garlic clove, minced

1/2 teaspoon sea salt

freshly ground black pepper

1/4 cup white wine vinegar

1/4 cup extra-virgin olive oil

In a small bowl, combine the carrot greens, oregano, cumin, paprika, chilli flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.

Close-up of a green plant stem with clusters of small white flowers with dark markings, surrounded by large green leaves. Sunlight highlights the foliage against a blurred green background.

The broad bean plants are in full flower in Wagtails Garden on the farm.