Don’t toss those frilly greens—turn them into pantry gold.

If you’ve ever grown your own carrots or picked up a bundle at the farmers market, you’ve probably noticed those lush green tops that come attached. Most people cut them off and compost them (if they’re lucky), but I’m here to tell you: carrot tops are not waste. They’re flavour, they’re nutrition, and they dry beautifully for long-term storage.

Dehydrating carrot greens is one of the simplest ways to extend their usefulness in your kitchen. You’ll end up with a vibrant, earthy herb that works a lot like parsley, but with a hint of carrot undertone.

Let’s walk through exactly how to dehydrate, store, and use carrot tops so nothing from your harvest goes to waste.

First: Are Carrot Tops Edible?

Yes, absolutely. Despite some internet-era myths, carrot tops are completely edible and have been used for centuries in everything from soups to teas. They’re rich in potassium, chlorophyll, and antioxidants, with a flavour somewhere between parsley and celery leaf.

If you’re growing your own, snip the greens before they get too mature and bitter. Younger tops are more tender and flavourful.

How to Prepare Carrot Tops for Dehydrating

1. Harvest and Trim

Cut the tops about an inch above the carrot shoulder. Remove any yellowed or damaged leaves.

2. Wash Thoroughly

Give them a good rinse in cold water to remove dirt, grit, or insects. I like to soak them in a bowl for 5–10 minutes, then swish and rinse again under running water.

3. Dry Completely

Pat dry with a clean towel or spin in a salad spinner. This step is important. Wet greens = uneven dehydration and possible spoilage.

4. Remove Thick Stems

The finer leafy fronds dehydrate better and faster. You can either strip the leaves from the stem or snip the whole bunch into smaller pieces.

Dehydrating Carrot Tops (Two Easy Methods)

In a Dehydrator

  • Set to 95–115°F (35–46°C)
  • Spread greens in a single layer on mesh trays
  • Dry for 4–8 hours, or until completely crisp and crumbly

In the Oven

  • Preheat to the lowest setting (usually around 170°F or 75°C)
  • Place greens on a parchment-lined baking sheet
  • Prop the door open slightly for air circulation
  • Dry for 2–4 hours, checking often

They’re done when they crumble between your fingers with zero bend or moisture left.

How to Store Dried Carrot Tops

Once completely cool, transfer your dehydrated greens to an airtight jar. Mason jars work great. Store in a cool, dark pantry away from heat and light. Label with the date.

Properly dried and stored, they’ll last up to a year, though the flavor is best in the first 6 months.

For a finer herb texture, you can crumble or pulse them in a spice grinder before storing. Totally optional—some folks prefer to keep them whole until use.

Ways to Use Dehydrated Carrot Tops

This is where it gets fun. Dried carrot greens are super versatile and can sub in for herbs like parsley, cilantro, or even dill in a pinch.

Here are a few of my favorite ways to use them:

1. As an Herb Seasoning

Sprinkle into soups, stews, broths, or roasted veggies. Carrot top powder adds a deep green flavour that plays well with garlic, lemon, and olive oil.

2. In Homemade Seasoning Blends

Mix with garlic powder, onion powder, thyme, and salt to make your own green veggie blend.

3. In Stocks and Broths

Toss a handful into your next simmer pot. Adds a savoury kick without overpowering.

4. In Pestos

Rehydrate slightly (or use fresh tops) and blend with nuts, garlic, and oil. Carrot top pesto is underrated and delicious.

5. Sprinkled on Eggs or Toast

For a little punch of flavour and colour, dried carrot tops go great over scrambled eggs or avocado toast.

Bonus: Make Carrot Top Salt

One of the best pantry hacks: combine dried carrot tops with flaky sea salt and blitz in a food processor. The result? A gorgeous green finishing salt for roasted carrots, chicken, or even popcorn.

Use 1 part dried carrot tops to 2 parts salt. Store in a jar, use liberally.

Final Thoughts

Every time you bring carrots in from the garden or pull them from a market tote, take a second to appreciate those greens. They’re more than just garnish. With a little drying and storing, they become an herbal staple that adds depth and colour to almost anything you’re cooking.

In a good kitchen and a thriving homestead, nothing gets wasted—not even the tops.

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