worteltop

Worteltop is the leafy green crown of a carrot plant, typically referred to in Dutch as worteltop or carrot greens. The term designates the green stems and compound leaves that grow above the soil from the carrot root. The tops develop as the plant grows and continue to photosynthesize while the carrot root forms.

The greens of a worteltop are herbaceous and can be used much like other fresh herbs. They have a mild, slightly bitter, carrot-like aroma and are commonly used raw in salads or as a garnish, and they can be cooked in soups, stews, sautés, or blended into pestos and sauces. The tender upper leaves are usually preferred for culinary use, while thicker stems may be more fibrous. Worteltop is often valued for its nutritional content.

Nutritionally, carrot greens are a source of vitamins A (from carotenoids), C, and K, and they provide minerals such as calcium and iron, along with dietary fiber and various antioxidants. As with many leafy greens, they can be enjoyed in moderate amounts as part of a balanced diet. Some individuals may find the greens cause digestive discomfort or allergies, so it is advisable to introduce them gradually.

Harvest and storage: worteltop can be harvested when the plant is mature enough, and the leaves are firmly formed. After purchase or harvest, rinse well and store in the refrigerator, where they keep best for a few days. They can also be frozen or dried for longer storage. In culinary and home-gardening contexts, worteltop is appreciated as an edible, versatile use of a carrot plant beyond the root.