Carrot Green Leaf – Microgreen Seeds

Carrot leaves are a perfectly edible leafy green that is a great replacement for herbs and light lettuces like parsley and spinach. In fact, carrot greens are great as a stand-alone side dish when sauteed lightly with garlic, red pepper, and olive oil. Carrot greens are the most under-exploited class of greens despite their high nutritional value. When we think about carrots, we tend to only remember the colorful roots of their various varieties.

The feathery green leaves makeup nearly half of the weight of the carrot but rarely reach the markets or our plates. They are often discarded after harvest to improve the shelf life of the roots and merely used as animal and poultry feed. But they have the potential to increase food diversity for human beings, not to mention their huge nutritional value.

Carrot leaves, just like the roots, are rich in vitamin A. Carbohydrates and Protein account for 60 percent and 20 percent respectively of the leaves’ dry weight, as per a study published in the Journal of Food and Dairy Sciences in April 2011. The leaves have potassium that lowers blood pressure, supports metabolism, and prevents osteoporosis.