Regrowing carrots from scraps is a simple and rewarding way to produce fresh, edible greens right in your kitchen. This process utilizes the top portion of the carrot, known as the crown, to cultivate new foliage. This method will not regrow the large, orange taproot you typically eat, as that part of the plant cannot regenerate once severed. Instead, you will produce a continuous supply of highly nutritious, parsley-like carrot greens.
Preparing the Carrot Crowns
Start by selecting and preparing the carrot crown, which is the top inch of the root where the stems emerge. Choose firm, healthy carrots, preferably organic, as they are less likely to have been treated with growth inhibitors. Make a clean, straight cut across the carrot about one inch down from the shoulder to ensure enough stored energy remains in the crown for initial growth.
Trim any existing foliage down to about half an inch before placing the crown in water. This directs the plant’s energy toward developing new growth. Leaving the small, central leaf buds intact is important, as these tissues produce the new green shoots. Place the prepared crowns cut-side down in a shallow dish or tray with a flat bottom for stability.
Sprouting the Tops in Water
The initial stage uses water to stimulate sprouting and root development. Place the prepared carrot crowns in a shallow container and add water until it covers the bottom quarter inch of the crown. Keep the cut surface consistently moist without submerging the entire piece, which can lead to rot.
Position the container in a location that receives bright, indirect light, such as a sunny windowsill. Within a few days to a week, small, white root hairs should emerge around the edges of the cut surface, along with new green shoots unfurling from the center. Change the water daily or every other day to prevent the growth of mold, bacteria, and algae, which can spoil the crown and inhibit growth.
Transplanting for Long-Term Growth
Once the carrot crown has developed root hairs, it is ready to be moved from water to a soil medium for sustained growth. This transition is necessary because the crown’s stored energy is limited, and it needs soil nutrients to produce a continuous harvest of greens. Use a well-draining potting mix to fill a small pot or container with drainage holes.
To plant the sprouted crown, create a small depression in the soil and gently nestle the carrot piece into it, ensuring the new root hairs are covered. The crown’s shoulder and the emerging green shoots must remain exposed above the soil line. After planting, water the soil thoroughly until it drains from the bottom, which helps the soil settle around the new roots.
Maintain consistently moist, but never soggy, soil conditions for robust green production. Place the potted crown in a location that receives ample sunlight, either a bright window indoors or a sheltered spot outdoors. The continuous supply of soil nutrients and moisture allows the plant to sustain the production of leafy greens over an extended period.
Harvesting and Using the Greens
The carrot greens are ready for their first harvest when they reach approximately four to six inches in height. The harvesting technique ensures the plant continues to produce new foliage without exhausting its resources. Use scissors or shears to snip the outer stalks and leaves, avoiding cutting all the greens at once.
Leaving the central core of new growth untouched allows the plant to continue photosynthesizing and regenerating new leaves. These greens possess an earthy, slightly bitter flavor profile and are packed with nutrients like Vitamin K and Vitamin C. They can be finely chopped and used as a garnish, blended into pesto or chimichurri sauce, or added to soups and salads.