July 22, 2026
It’s been six years since Dallas County Interim Extension Agent Jeff Raska advised us to let our carrots grow for two seasons. We should have listened more attentively. So, this summer instead of harvesting the carrots first, my little Chantenay plants are going the distance. And now it’s time to share the good news.
While it is true that carrot tops and blossoms are edible, a very strategic decision had to be made. Why? Carrots quickly lose their sweetness and flavor if left in the ground too long. Once they begin to blossom the plant pulls energy from the root to produce flowers. As gardeners, we know this process as “bolting”, which causes the carrots to then become woody, somewhat tough and loose their signature sweet taste. At this point, they can even become bitter.
Chantenay carrots left in ground too long were no longer edible. Straight to the compost bin they went!
My decision to let the bolting stage happen naturally was made one morning earlier this spring when doing garden chores. While observing the carrots lush green foliage, I remembered Jeff telling us that all parts of the carrot were edible. Shortly after that, I discovered a recipe for carrot top pesto and gave it a try. Here is the recipe that called for one cup of carrot tops. It was my first time to use carrot tops as the main ingredient in a recipe but the results were impressive.
From Carrot Greens to Carrot Pesto
Fast forward to June 2026. As you can see from this photo (taken last week) my carrots were clearly in the “bolting” stage and the flowers were putting on a stunning show. Honeybees and other pollinators were enjoying the spectacle as well. It was time for a new culinary moment fresh from the garden.
Honeybees get first “dibs” but the beautiful umbels also make great cut flowers
This slightly adapted recipe for a French-style carrot salad was so simple that I couldn’t resist. My adventure into the world of carrots has now come full circle as each part of this amazing plant has been totally experienced and embraced. Bon Appetit!
Linda Alexander, Dallas County Master Gardener Class of 2008
DALLAS GARDEN BUZZ 