It’s already autumn outside, which means that almost all the harvest has been harvested and hardworking housewives are busy making various preparations for the winter. Agree that on frosty winter days and evenings you want to enjoy something especially tasty. Salted tomatoes go best with your favorite potatoes. There are many recipes. Perhaps one of the simplest is a recipe for a preparation called “Tomatoes with carrot tops.”
“Delicious” tomatoes for the winter
To prepare a 3-liter jar for this recipe you will need:
- Medium-sized, dense tomatoes.
- A large bunch of carrot tops.
- One and a half liters of water.
- Ten tablespoons of sugar.
- Three tablespoons of salt.
- A teaspoon of 70% vinegar.
Tomatoes with carrot tops for the winter: preparation method
- First you need to prepare a jar: wash it and sterilize it. Boil the lid in water.
- Wash fresh carrot tops thoroughly under running water and dry.
- Place sprigs of tops on the bottom of the jar. Gently press the tomatoes on top of the greens.
- After the tomatoes are conveniently placed in the jar, you should begin preparing the marinade.
- But first, in order for each tomato to retain its bright color and elasticity, it is necessary to carry out heat treatment. To do this, boil water and pour boiling water into a jar. Then immediately drain back into the pan.
- Now the marinade itself: add salt and sugar to the water drained from the jar. Boil, let the marinade sit for about 15 minutes, then add vinegar to it. The marinade is ready. All that remains is to pour in the tomatoes.
- Screw on the containers with sterile lids. Once the twist is complete, be sure to turn the jar upside down.
Delicious tomatoes with carrot tops are ready. All you have to do is wait for the right moment and enjoy the delicious homemade preserves.
Tomatoes with carrot tops: recipe two
It is impossible to keep tomatoes fresh until winter. But twists come to the aid of housewives. Many people throw away carrot tops without thinking twice. But in vain. After all, with it you can prepare delicious canned tomatoes, which will be very useful for fried potatoes in winter.
Ingredients for a three-liter jar:
- Medium sized tomatoes.
- Bay leaf - 2 pieces.
- Garlic - 2-4 cloves (if you want it spicier, you can do more).
- Peppercorns - 4-7 peas.
- Dill umbrellas - 1-2 pieces.
- Carrot tops - three branches per jar.
- Vinegar 70% - 1 tablespoon.
- Sugar - 5 tablespoons.
- Salt - 2 tablespoons.
- Water - 1 liter.
If desired, you can add more cherry, currant leaves and bell peppers.
Cooking process
Once the jars have cooled, they can be stored in a cool place. And in winter, when the whole family is together, you can enjoy the wonderful taste of tomatoes and potatoes. Bon appetit!
For several years now, canned tomatoes with carrot tops have become very popular in winter preparations. The recipe became a mega hit! Every now and then they ask: “How to preserve tomatoes with carrot tops? It's complicated? Is it true that it is very tasty? Can you give me the recipe!..."
I will answer all questions at once: “Yes, it’s very tasty! I can’t even find words for how delicious it is! And preparing such tomatoes is a piece of cake, it couldn’t be easier..."
The taste of such tomatoes is evidenced by at least one fact that an open liter jar lasts for a maximum of 10 minutes. If you put tomatoes on the table in a salad bowl for lunch or dinner, then while you are setting the table, cutting bread, preparing cutlery, the salad bowl is emptying right before your eyes. But they haven’t even sat down at the table yet.
Another important fact: when the tomatoes in the jar run out, start brining. And it gets drunk as quickly as the tomatoes run out. It tastes no worse than the tomatoes themselves.
Therefore, if you are engaged in preparations, then you must prepare such tomatoes! Moreover, the recipe is actually as simple as two and two. No spices are needed, jars do not need to be sterilized. They just made the brine, poured it in, drained it and poured it in again. That's the whole recipe!
But let's take a closer look at the recipe. So that the tomatoes turn out delicious for sure. So that the banks don't fly up. And so that summer tomatoes will delight us during the long winter!
- tomatoes - 15-20 medium-sized tomatoes per liter jar
- carrot tops - 4-5 sprigs per liter jar
- aspirin - 1 tablet per liter jar (optional)
Brine (per 1 liter of water):
- salt - 1 tbsp. heaped spoon
- sugar - 4 tbsp. spoons
- vinegar 9% - 1 tbsp. spoon
1. Prepare the jars. It is very convenient to preserve such tomatoes in liter jars. We opened it once and ate it right away. But I also prepare two-liter ones. It's good to have a jar like this when guests come over. These tomatoes are always a hit, so guests always eat them with great pleasure.
2. Wash jars using soda or any cleaning agent. Then we sterilize them using one of the known methods. They can be scalded with boiling water by pouring 1/3 of it into the jar. Let the boiling water stand for 10 minutes, then shake it from side to side so that it gets on all the walls and drain. Immediately cover with a boiled lid.
You can fill a pan with water and place a colander on it. And place the jar in it with the neck down. After the water boils, hold the jar over steam for 10 minutes. Then remove and cover with a lid.
If you have a convection oven, you can sterilize jars in them. Below is a video on how to do this.
Or the jars can be sterilized by placing them in the oven.
3. It is better to take small tomatoes for this recipe. They are less capricious. In addition, they are better soaked in brine and taste better.
I use my own tomatoes. Of course, they do not ripen in my garden; we pick them when they are green. But when they begin to ripen, I select small tomatoes and slowly begin to make them. Today I collected them for one two-liter and three liter jars. Usually I try to make 15 liters of tomatoes with carrot tops per season.
It is not necessary to use completely ripe tomatoes for this recipe. You can also take slightly pink ones. They will also be very tasty.
4. Wash the tomatoes, place them on a towel and let the water drain.
To prevent tomatoes from cracking, prick them with a needle or toothpick in the area of the stalk. This will help them remain safe and sound.
5. Wash the carrot tops, sort them, remove damaged branches. It is advisable to take tops from large carrots. Such tops have already gained strength, and they will make a tasty brine. This means the tomatoes will also be tasty.
6. Place three or four branches of tops on the bottom of sterilized liter jars, and the coarse stems can be cut off and placed at the very bottom. And the branches are beautifully distributed along the walls of the jar. If you use larger jars, then put more branches in them.
7. Fill the jars with tomatoes to the very top.
8. Place a couple more small sprigs of tops on top.
9. Now let's start preparing the brine. For a liter jar we will need approximately 0.5 liters of water. Since I got 5 liters of tomatoes, I will need 2.5 liters of water. I will prepare a brine using 3 liters of water. It's better to have some left than not enough. Then I’ll use the leftovers to make lightly salted cucumbers.
10. Pour the required volume of water into a large saucepan. Add the required amount of salt and sugar. Since I have 3 liters of water, I add 3 tablespoons of salt and 12 tablespoons of sugar into the water.
This amount varies in different recipes. Somewhere more salt is added, somewhere less sugar. I tried experimenting with different amounts of them, and this recipe turned out to be the most delicious of all.
The tomatoes turn out slightly salty, more sweet. And that’s why the brine is very tasty.
11. Bring the brine to a boil, stir until the salt and sugar dissolve, and let simmer for 3-4 minutes. Then pour the tomatoes right up to the neck. Cover with lids. And leave it to warm up for 10-15 minutes. Pour the remaining brine into another pan. We will still need it to top it up when we fill the tomatoes a second time.
12. Using a lid - a sieve with holes, pour the brine back into the pan.
13. Put the brine back on the fire and let it boil. Along with it we also put the brine that we have left unclaimed. To add it to jars of tomatoes if necessary.
14. At this time, jars of tomatoes should be covered with lids.
15. As soon as the brine boils, let it simmer for 5 minutes. And pour it into the jars again. Let stand for 7-10 minutes. And pour it back into the pan, which we put on the fire to boil.
16. Now aspirin comes into play. I will say right away that you will not find it in any recipe. This is our secret family ingredient. And for me this is a kind of “safety cushion”. I add aspirin to all recipes for canning cucumbers and tomatoes. Aspirin does not affect the taste in any way, but it does not affect storage. With aspirin, jars do not “explode” and are stored for a long time.
But this is at your discretion. You don't have to add it. Tomatoes with carrot tops can be preserved without aspirin.
If you still decide to add, then add 1 tablet per liter jar. It needs to be crushed and put directly into the jar before pouring the brine.
17. When the brine has boiled for the third time, pour it into the jars again, but not to the very edge. Then add a teaspoon of 9% vinegar to each liter jar, not to be confused with essence. Now add brine to the very edges so that when closing the jar, a little brine spills out. If there is not enough brine, add it from the reserve pan, in which it must also boil. Cover with a lid and do not open it again.
If you accidentally open the lid, add hot brine again to the very edges. Cover with a lid and wait until the air bubbles come out.
18. Let the tomatoes sit for a while, while rotating the jar from side to side to release any air bubbles.
19. Then tighten the lids using a seaming machine. Turn over and cover with a blanket.
20. Leave until completely cooled for a day.
21. Check after a day to see if the jar is leaking. If everything is fine, then turn it over and leave it for two to three weeks for observation.
Tomatoes with carrot tops should be thoroughly infused. Try not to open them ahead of time. Let it sit for at least two months, preferably three. Then they will be just right.
Ingredients:
- tomatoes;
- carrot stems;
- garlic;
- laurel;
- 6 liters of water;
- 210 gr. table salt;
- 450 gr. Sahara;
- 400 ml acetic acid 9%.
Harvesting method:
- Wash tight ripe tomatoes thoroughly.
- In 3 l. Place 4 sprigs of carrot leaves, 1 clove of garlic, 1 bay leaf on the bottom of the container.
- Fill the vessel with tomatoes.
- Pour boiling water without spices over the tomatoes, cover, and let sit for a quarter of an hour.
- Pour water into a saucepan, cook the brine, adding all the listed ingredients.
- Pour the prepared solution over the tomatoes and preserve.
- Turn it upside down and wrap it warmly until it cools completely.
- We put it away for storage.
Canned tomatoes with carrot leaves: a recipe for the winter
Ingredients:
- tomatoes;
- 6 liters of water;
- a bunch of carrot tops;
- 600 ml apple cider vinegar;
- 250 gr. granulated sugar;
- 250 gr. salt;
- 12 pcs. allspice;
- 3-4 laurel leaves.
Harvesting method:
- Wash the tomatoes and leaves and dry them.
- Place greens at the bottom of the jar and fill to the top with tomatoes.
- Fill with hot water and let sit for 15 minutes.
- Drain the water into a saucepan, add salt, sugar, bay leaves, pepper, let it boil, and finally vinegar.
- Pour the prepared brine over the tomatoes.
- Roll up the lids.
Tomatoes canned for the winter in a spicy marinade: recipe with carrot stems
Ingredients:
- ripe tomatoes;
- bunch of tops;
- head of garlic;
- laurel;
- allspice;
- carnation inflorescences;
- dill (umbrellas);
For 4 liters of brine:
- 150 grams of salt;
- 13th century l. Sahara;
- 25 ml 70% vinegar.
Harvesting method:
- Wash and dry the vegetables well.
- We wash the jars in advance and sterilize them together with the lids.
- Prepare the brine by boiling water and adding all the listed ingredients to it, except vinegar.
- Place allspice, cloves, garlic, bay, dill, and several stems of tops into jars.
- Place tomatoes on top and pour back into the pan.
- Boil again, add vinegar.
- Fill the tomatoes a second time and close the lid.
You can include your favorite spices in the preparation.
Recipe for assorted vegetables of green and red tomatoes with carrot tops
Ingredients:
- 10 young cucumbers;
- 10-15 small multi-colored tomatoes, including green ones;
- ¼ head of cabbage;
- 5 young squash or 2 milk squash;
- 1-2 pcs. large bulbs;
- head of garlic;
- a bunch of carrot stems;
- 3 sweet peppers;
- 30 gr. salt;
- 240 gr. Sahara;
- 400 ml 6% vinegar;
- peppercorns.
Harvesting method:
- Peel the onion and garlic.
- We peel the cabbage head from the top leaves and cut it into pieces.
- Peel the zucchini or squash. It is recommended to cut zucchini into slices.
- We remove the seeds from the pepper, cut off the stalk, and cut it into 5 parts.
- Cut the onion into rings.
- Trim the ends of the cucumbers.
- Place in boiling water for 6 minutes. immerse cabbage and squash or zucchini.
- Place herbs and peppercorns on the bottom of the prepared jar.
- Place vegetables on top in any order.
- Prepare the brine. Boil water, add salt and granulated sugar, after turning off the heat, pour in vinegar.
- Pour in the marinade, not adding up to 1.5 cm of the rim.
- Place the jars in a large saucepan, fill with water, 3 centimeters away from the top, and sterilize them together with the lids from the moment the water boils for 14 minutes.
- Let's roll up.
After complete cooling, put it away for storage.
Pickled tomatoes with carrot tops for the winter
Ingredients:
- ripe, firm tomatoes;
- carrot leaves;
- head of garlic;
- horseradish, roots and tops;
- salt;
- sugar;
- mustard plasters.
Harvesting method:
- Place some of the herbs and roots on the bottom of the prepared jar.
- Place tomatoes tightly on top.
- Add the remaining herbs on top.
- Fill the tomatoes to the top with cold water. Next, pour everything into the pan.
- Regardless of the resulting amount of water, add 50 grams of water. granulated sugar and 120 gr. salt, based on one large jar.
- Boil the brine and let it cool.
- Pour cold brine over the tomatoes. Place a mustard plaster the size of a box of matches under the lid and close it. Mustard plaster will prevent mold from appearing.
Green tomatoes marinated with carrot leaves: a very tasty recipe
Ingredients:
- green tomatoes;
- 100 ml vinegar;
- 12 tsp. Sahara;
- a pair of onions;
- 100 gr. salt;
- laurel;
- carrot stems;
- black and allspice;
- 10 gr. dry red pepper.
Harvesting method:
- Wash the tomatoes, dry them, cut them in half.
- Wash, peel and cut the onion into rings.
- Place the onions and tomatoes in an enamel pan, add cold brine, and leave for 7 hours in a cool place.
- After a while, drain the brine, put the tomatoes and onions in jars.
- Boil the brine and pour it over the tomatoes.
- Place the prepared workpiece in a pan with water for sterilization.
- Let's roll up. Let's study. We send it for storage.
Marinated tomatoes with carrot leaves: recipe with citric acid
Ingredients:
- ripe tomatoes;
- carrot leaves;
- garlic;
- lemon acid;
For the marinade:
- 8 tbsp. l. salt;
- 6 liters of water;
- 6 tbsp. Sahara.
Harvesting method:
- Place the washed tomatoes in pre-washed and sterilized containers and sprinkle well with chopped carrot tops.
- Each 3 liters. put 4 cloves of garlic in the container.
- Prepare the brine. Bring water to a boil, add salt and sugar.
- Pour the solution over the tomatoes, after 10 minutes pour them into a saucepan and boil. We do this twice.
- For the 3rd time, put lemon, 8 tsp into the drained brine, boil, pour in the tomatoes.
- Let's close. We wait until it cools down and put it away for storage.
Cherry tomatoes with carrot tops: a recipe for spicy food lovers
Ingredients:
- 3 kg. cherry;
- 9 tsp. salt;
- 10 tsp. Sahara;
- tops;
- 3 pcs. chili pepper;
- garlic;
- 15 ml of acetic acid per 1 liter. capacity.
Harvesting method:
- Wash the cherry tomatoes, tops, peppers, garlic, clean them, and dry them on a towel.
- Chop the hot pepper into thin rings.
- Cut the garlic cloves in half lengthwise.
- We put cherry tomatoes in liter jars, and in the process add tops, garlic and pepper.
- Pour hot water over the tomatoes and set aside for 10 minutes.
- Drain the water into a saucepan, add the bulk, and boil.
- Pour the prepared brine into the cherry tomatoes, add acetic acid to each jar and close.
Canned tomatoes with cauliflower and carrot tops
Ingredients:
- dense ripe tomatoes;
- thick-walled sweet pepper;
- cauliflower;
- garlic;
- carrot tops;
- 8 tsp. sugar per 1 liter. marinade;
- 3 tsp. acetic acid;
- 2 tbsp. l. salt.
Harvesting method:
- Wash the cabbage, dry it, separate it into inflorescences.
- We wash the tomatoes and tops and dry them on a towel.
- We prepare containers for preservation and lids in advance.
- We place vegetables in jars in layers, topping them with tops.
- Pour boiling water, wait 15 minutes, pour into a saucepan.
- Cook the brine. Put salt and sugar in the water, and after turning it off, add vinegar.
- Pour in the assorted mixture and cover with lids.
Canned tomatoes with fried carrot tops
Preservation with the addition of carrot tops will not surprise anyone. What happens if the tops are not steamed, but pre-fried? The result will certainly please lovers of unusual piquant taste, because it is really noticeably different from similar preparations, and for the better!
Ingredients:
- 1 l 500 ml water;
- 75-78 g each of granulated sugar and salt;
- 40 ml of vinegar essence;
- 2 clove inflorescences;
- 5 g allspice;
- 240 g carrots;
- 50-90 g carrot tops;
- 5 garlic cloves;
- tomatoes (up to 2 kg).
Preparation:
- Rinse the carrot tops with cool water, blot with a napkin and place in oil heated in a frying pan. Fry briefly, stirring occasionally. Remove to a napkin and carefully remove the fat.
- Place carrots (pre-cut into beautiful identical circles), garlic cloves (can be whole, can be cut in half), tops, cloves and allspice peas into a 3-liter container.
- Place the tomatoes without tamping.
- Pour boiling water over the contents of the container, wait a couple of minutes (no more than 5!), and drain the liquid into a small saucepan. Add granulated sugar and salt.
- Boil the marinade, immediately after boiling pour in the essence. Immediately pour the liquid into the jar of tomatoes and seal.
Cooling - upside down, under a warm towel or blanket.
Miracle recipe for preparing tomatoes with carrot tops (video)
Tomatoes are a universal product that is ideal for both fried potatoes and a holiday table. Regular consumption of this vegetable guarantees the supply of all necessary vitamins and minerals to the body, and it does not matter at all whether you eat them fresh or cook the tomato. There are many ways to use tomatoes in cooking: from all kinds of salads and fruit drinks to sealed salads, assorted salads, or just tomatoes in a marinade. Even after minor heat treatment during the preservation process, these vegetables retain the lion's share of useful nutrients, which is very important.
The taste of pickled tomatoes depends on the amount of salt, sugar and vinegar in the mixture. But their aroma is provided by all kinds of aromatic spices. We mainly use recipes that use currant leaves, garlic, bay leaves, peppercorns and some other spices we are familiar with. If you love experimenting in the kitchen and are ready to try new recipes, then today's recipes will be described especially for you. We suggest you take note of marinades with carrot tops. Tomatoes with it have a very spicy and unusual taste and absolutely everyone likes them.
A simple recipe for tomatoes with one carrot top
For this preparation, stock up on three-liter jars, which you first sterilize.
- Select medium-sized, ripe tomatoes. Wash them, dry them and prick them with a toothpick in the tail area.
- Rinse fresh carrot tops in running water several times so that no sand or soil remains on them. Dry the greens on a towel. If you want, you can chop the tops, if you want, then leave them whole.
- Place the tops in a layer of approximately 0.5-1 cm at the bottom of each jar. Next, place the tomatoes to the middle of the jar. Place the tops on them again, and then the tomatoes again. When placing the fruits in the jars, shake them a little so that the tomatoes fit more tightly.
- Fill jars with tomatoes and tops to the top with boiling water. After 10 minutes, pour the water into the pan and place it on the preheated stove again.
- While the water is boiling again, add 2 tablespoons of salt, 7 tablespoons of sugar and 1 tablespoon of 9% strength vinegar into each jar.
- Fill the tomatoes with newly boiled water and quickly roll up the jars with lids, which you keep in a ladle of boiling water.
- Turn the jars upside down, cover them with a blanket and let cool completely. Transfer the workpieces to a cool, dark place.
Recipe for tomatoes with carrot tops and other common spices
This recipe is suitable for those housewives who love spicy preparations, but prefer that the marinade in jars be completely transparent, i.e. no visible spices.
- Fill quart jars with prepared tomatoes. Pour boiling water over them and hold for 5-7 minutes.
- Drain the liquid from all the jars into one large saucepan and add the spices: carrot tops, garlic cloves, bay leaf, peppercorns, salt and sugar. The amount of spices for water from one liter jar is as follows: Finely chopped carrot tops - 2 tbsp, garlic - 1 clove, bay leaf - 1 piece, pepper - 3-4 peas, salt - 3/4 tbsp. , sugar – 1.5 tbsp. If you drain water from, for example, three jars, then add three times the amount of spices to the pan with the marinade.
- Boil the marinade for 5 minutes, and then strain it through a strainer. Put it back on the fire to boil.
- While the clear marinade is boiling, pour a teaspoon of vinegar (9%) into each liter jar.
- Pour the boiling aromatic marinade over the tomatoes and quickly seal the jars.
- Wrap the jars with something warm, and after cooling, transfer them to a designated place for storage.
Recipe for tomatoes with carrot tops, celery and onions
The tomatoes are even more aromatic and spicy if you use celery greens and regular onions along with carrot greens. Since onions can provoke strong fermentation, you will have to additionally sterilize such preparations in boiling water.
- Place a quarter of a slightly chopped onion on the bottom of each liter jar. Add a sprig of carrot tops and celery to this. If desired, also use either peppercorns (2-3 pieces) or coriander seeds (7-10 pieces).
- Fill the jars with medium-sized tomatoes. Place another sprig of carrot greens on top of the tomatoes.
- Cook the marinade. For 3 liters of water, add 250 g of granulated sugar, 75 g of coarse table salt and 200 ml of nine percent vinegar.
- Fill jars of tomatoes to the top with boiling marinade and cover them with pre-sterilized lids.
- Place the jars in a tall saucepan and very carefully pour nearly boiling water into it. Only pour very hot water. If you take it cold, the jars will burst. Pour hot water up to the level of the hangers of the jars.
- Place the pan with the jars in hot water on the fire and wait until the liquid boils. Once the water around the jars comes to a boil, reduce the heat to low and cover the pan with a lid.
- Sterilize liter jars of tomatoes for 10 minutes. Then remove them from the water using special tongs or a towel and quickly roll them up with a seaming machine.
- Cool the jars in air and store them in a dark place.
In your own garden, it is useful only for its juicy and colorful root crops. The above-ground parts of the plant have long been used in cooking to add a special taste to food. Due to the high content of vitamins, micro- and macro-elements, carrot greens are widely used in folk medicine, gynecology and cosmetology. It helps fight ailments of the genitourinary system, runny nose and colds, allergies, stomatitis and other diseases. Daily consumption of carrot tops relieves inflammation in the body and increases the protective functions of the immune system.
Why carrot tops are useful and how to use them at home, read more in the article.
Chemical composition
Carrot tops- this is the above-ground part of the plant, which consists of leaves emerging from the root culture. They have long petioles, a bright green color, and a soft, uneven surface. The leaves are cut into several lobes in the form of triangles, which gives the bunch a beautiful openwork appearance.
The green part of carrots is considered one of the most useful. The leaves contain unique chemical compounds, which, in consistency, exceed the amount in the fruit itself by more than 100 times. This is the reason for the predominant use of carrot tops in folk healing.
The medicinal properties of carrot tops have been known to mankind for more than 4 thousand years. In the Middle Ages, this part of the plant was used to decorate hairstyles and dresses. Modern housewives also often use greens in cooking, for making pickles and marinades. Scientists, in turn, believe that one sprig of carrots eaten per day can significantly improve health, supply the body with all the necessary vitamins and minerals, thereby protecting against chronic diseases and malignant tumors.
For the procurement of raw materials, annual tops grown at home are used. A plant not covered with pesticides retains many beneficial properties. To prepare potions, you need to thoroughly wash the herb, cut it into small pieces, dry it, and then freeze it. After this, the tops are added to food or used as a dietary supplement.
The most useful substances contained in carrot tops are considered furocoumarins. It is these organic compounds that can provoke an allergic reaction on the skin, although when used internally they are absolutely safe for humans. Furocoumarins prevent pathological cell division, suppress malignant neoplasms, and activate skin regeneration.
The use of carrot tops as a medicine is due to the increased content of nutrients. One of these is chlorophyll– a plant component with powerful anti-inflammatory activity. A natural antibiotic copes well with colds and prevents the development of urolithiasis.
Carrot tops are edible and very nutritious. It contains 6 times more vitamins and minerals than the root vegetable itself and is one of the main sources potassium and calcium. The increased content of these substances in the plant gives the leaves a bitter taste, so they can be used as food only after heat treatment.
Alkaloids, which are part of the plant, protect it from pests. In medicine, these chemical compounds are especially popular, as they have a relaxing effect on the body and help restore the central nervous system.
Carrot leaves also contain porphyrins. These substances stimulate the pituitary gland, which leads to increased libido in men. Due to their antiseptic properties, porphyrins are added to mouthwashes and mixed with honey to disinfect ulcers. They have a diuretic effect and prevent kidney disease.
Chemical composition of carrot tops:
- Retinol (vitamin A) is extremely beneficial for the skin. It gets rid of gray hair, acne, evens out complexion, slows down the aging process;
- Ascorbic acid (vitamin C) - heals and strengthens the walls of blood vessels, helps fight stress;
- Riboflavin (vitamin B) - heals wounds, restores the protective functions of the liver and kidneys;
- Nicotinic acid (vitamin PP) - participates in metabolic processes in the body, strengthens the nervous system, has a vasodilating property;
- Phylloquinone (vitamin K) is an essential substance for the structure of muscles and cells;
- Selenium is a natural antioxidant that restores the skin and prevents its premature aging;
- Tannins - phenolic compounds prevent the development of pathogenic bacteria in the body, accelerate metabolism, and remove toxins from the body;
- Caffeine - activates the nervous system, prevents the development of cardiovascular diseases;
- Lysine is an anabolic steroid that helps build muscle mass and kills pathogenic herpes bacteria;
- Micro- and macro-elements (potassium, calcium, phosphorus, iodine, zinc, iron, cobalt, sodium, manganese, copper) are necessary substances to maintain health;
- Essential oil, etc.
Beneficial features
Carrot tops are extremely beneficial for the body. It is rich in vitamins, minerals, chemical compounds and other substances that purify the blood, remove toxins from the body, prevent the development of pathogenic bacteria, relieve swelling, restore water-salt balance, improve the functioning of lymph nodes, etc. Thus, regular use of carrot tops in food will significantly improve human immunity.
Carrot tops have the following healing properties:
- cleanses and restores the chemical composition of the blood;
- outputs ;
- eliminates or infectious;
- stimulates cell regeneration;
- strengthens the walls of blood vessels;
- normalizes metabolism;
- lowers blood pressure;
- reduces muscle spasms;
- reduces the risk of proliferation of cancerous tumors;
- increases the body's resistance to viruses and bacteria;
- slows down the aging process;
- strengthens the nerves.
Regular use of carrot tops in food strengthens the skin, nails and hair. In addition, the plant is low in calories (100 g contains only 35 kcal). It can be used by diabetics and people prone to obesity.
Micro- and macro-elements contained in carrot tops, help fight dangerous autoimmune diseases, such as:
- tuberculosis;
- cardiac ischemia;
- anemia;
- diseases of the kidneys and genitourinary system;
- avitaminosis;
- hemorrhoids, cystitis, constipation, etc.
Use in folk medicine
Carrot tops have been used in folk medicine for a long time. This part of the plant is included in dietary supplements. The tops are used frozen and boiled as a general tonic. The dried product is added to decoctions and infusions. Prepared from crushed fresh leaves compresses for the treatment of frostbitten skin areas, wounds or ulcers.
Carrot tops contain phytoncides that suppress the proliferation of harmful microbes. Juice from grass (20 ml) with the addition of 1 tsp. honey helps relieve pain. It is recommended to drink this remedy in small sips throughout the day for stomatitis or a sore throat.
Boiled greens has powerful antioxidant properties. Herbal infusions are used for gastrointestinal diseases. However, such a remedy will only work with long-term use (more than 1 month). Adding carrot tops to a vegetable salad will significantly improve the body's absorption of carotene.
When losing weight, carrot tops will also be useful. Due to the low calorie content, as well as phytoncides included in the herb, metabolic processes are accelerated and fat mass is reduced.
Tops are also used as a disinfectant. Decoction of tops used for washing wounds, cuts, helps well with boils and ulcers.
Carrot tops are especially useful in the treatment of genitourinary diseases - urethritis, cystitis, kidney stones. If you use the herb regularly, you can also improve your eyesight, restore healthy sleep, etc.
For hemorrhoids
Dried or frozen carrot tops are very easy to use for medicinal purposes. To do this, you will need the leaves of an annual plant, which must be thoroughly washed under running water. Next, you need to chop the grass, grind it in a mortar until the juice is released, and spread the resulting pulp on a gauze bandage. Such compress especially effective for hemorrhoids.
Steamed green carrot leaves can be applied to the affected area after hygiene procedures. It will heal cracks and cuts, relieve swelling, and relieve pain.
You can prepare the following from dried carrot tops: medicine for hemorrhoids. Pour 20 g of leaves into 500 ml of boiling water, cover with a lid and place the container in a warm place. Leave for 10 hours, then strain. Drink 1/4 cup 5 times a day for severe symptoms. To prevent hemorrhoids, use the decoction in small portions daily for 1 month.
In addition to hemorrhoids, carrot tops also help with varicose veins, atherosclerosis, vasculitis, vegetative-vascular dystonia, chronic constipation, etc.
You can also brew carrot tops tea for hemorrhoids. 1 tsp. dried herb, pour 250 ml of boiling water, and leave for 30 minutes. Drink 1 cup 3-4 times a day. The approximate course of treatment is 2-3 months.
For gynecological tumors
Due to the high content of furocoumarins in carrot tops, this plant is used in gynecology for the treatment of benign and malignant tumors. The plant is especially useful for:
- fibromyoma;
- polycystic disease;
- cervical fibroids;
- endometriosis, etc.
In addition to tumors, infusions and decoctions of carrot tops will cure any gynecological disease caused by a fungus or infection.
Infusion for tumors It is prepared as follows: rinse 100 g of fresh herbs under running water and place in a container for steaming. Pour 1 liter of boiling water, stir and cover with a lid. Leave for 1 hour, then strain with gauze. Drink small portions throughout the day.
For cooking carrot tops decoction You need to pour 100 g of the plant with 500 ml of boiling water and place it in a water bath. Bring to a boil, boil, then strain. The finished product can be used as a bath or douching liquid. The decoction is first diluted with water in a ratio of 1 to 1. For gynecological diseases, use at least 1 time per day for a month.
For cystitis
Chronic cystitis, as well as its unpleasant symptoms, can be well treated with carrot tops during the period of exacerbation of the disease. Infusions and decoctions prepared from dried raw materials also help with:
- urethritis;
- kidney inflammation;
- painful urination;
- kidney stones;
- enuresis.
In order to cook medicine for cystitis You will need to mix 5 g of dried carrot tops with 5 g of dried parsley. Grind the mixture in a mortar until a powder is obtained. Pour 500 ml of boiling water and leave for 2 hours. Afterwards, the infusion should be strained with gauze and drunk 5 times a day, 1/2 cup.
In case of acute cystitis, apply compress, soaked in a decoction of parsley seeds and carrot tops, pour boiling water over 10 g of raw materials in equal proportions, leave for 20 minutes and strain. Soak a gauze bandage with the resulting solution and apply to the lower abdomen overnight.
Herb tea made from carrot tops and chamomile is useful for cystitis, as it relieves inflammation well. 4 tbsp. l. raw materials in equal proportions, pour 500 ml of boiling water and leave for at least 1 hour. Use half a glass 4 times a day 30 minutes before meals. The course of treatment should continue until symptoms disappear completely.
For painful urination caused by kidney stones, prepare infusion from dried carrot tops. 1 tbsp. l. pour 150 ml of boiling water over the raw materials and leave for 12 hours. Drink 50 ml with diluted boiled water 5 times a day.
With a runny nose
Infusions and decoctions of carrot tops are beneficial for the body. They treat not only chronic, but also infectious diseases, such as:
- rhinitis;
- sinusitis;
- sinusitis;
- dry and wet cough, runny nose.
Thanks to the alkaloids and tannins contained in carrot tops, the medicine quickly eliminates the symptoms of nasal congestion. This remedy treats even advanced stages of sinusitis, but the herb must be used for a long time, combined with broad-spectrum antibiotics.
For cooking infusion of carrot tops for a runny nose 1 tbsp. l. dried leaves, pour 500 ml of boiling water, cover and leave for 1 hour. After the infusion has cooled, add 3 crushed cloves of garlic, then strain with gauze. Add half a tsp to 5 ml of the resulting liquid. olive oil, fill a syringe and pour into each nostril. The course of treatment is 3 times a day for 2 weeks.
For allergies
Skin allergy symptoms can be easily eliminated with baths of carrot tops infusion, since the alkaloids contained in the leaves are extremely beneficial for the skin. Herbal medicines can be used by both children and adults suffering from seasonal, chronic or idiopathic diseases. The herb has no contraindications or harm.
Allergy bath recipe is simple, you only need 3 ingredients. Mix 100 g carrot leaves, 1 tbsp. l. calendula and chamomile flowers. Thoroughly grind the components in a mortar until a powder mass is obtained. Pour 2 liters of boiling water, cover and leave for 3 hours. Strain the infusion and add to the bath. Use at least 3 times a week. Also, in addition to therapy, you can wipe problem areas of the skin with the infusion 1-2 times a day until the allergy disappears completely.
For urolithiasis
For urolithiasis, decoctions and infusions of carrot leaves will be useful. Also, medicinal tea with the addition of honey, chamomile, calendula, linden and tops helps fight the disease.
Recipe for carrot leaf infusion: 1 tbsp. l. mixed dried carrot greens with 1 tsp. chamomile, calendula, and linden leaves in equal proportions. Pour the resulting mixture into 1 liter of boiling water and leave for 3 hours. After straining, add 1 tsp. honey and a slice of lemon. Drink as tea throughout the day. The course of treatment is 2 months with a break of 2 weeks.
Treatment of urolithiasis with tea from carrot tops involves preparing a new portion every day, since the substances contained in the finished decoction lose their properties within 12 hours.
For stomatitis
Carrot tops are useful for stomatitis, as they contain chlorophyll, which is a powerful natural antibiotic. This component not only disinfects, but also prevents the further development of pathogenic bacteria in the body. Thus, a decoction of carrot leaves is used in folk medicine as an anti-inflammatory agent for the following diseases:
- sore throat;
- laryngitis;
- stomatitis;
- gum disease.
Decoctions relieve pain and swelling of the larynx and prevent the growth of bacteria in the oral cavity.
In order to cook medicine for stomatitis you will need: 10 g dried carrot leaves, 10 g liquid honey, 5 g chamomile flowers, 250 ml boiling water.
Grind chamomile and carrot tops into powder in a mortar. Pour boiling water over the resulting mixture and leave for 30 minutes. Strain the finished infusion and add honey. After brushing your teeth, rinse your mouth with the product. Repeat at least 3 - 4 times a day. The course of treatment is 2 weeks.
Application in cosmetology
Due to its unique chemical composition and concentration of useful substances, carrot tops are widely used in cosmetology. Herbal products are good for the skin. They accelerate cell regeneration, eliminate oily shine, prevent rashes, and help saturate the epithelium with useful antioxidants. Cosmetics made from carrot tops improve complexion, even out the surface of the skin, and fight wrinkles. Greens also have a positive effect on the condition of the hair. Carrot tops strengthen the roots, accelerate their growth, strengthen and improve the structure of curls.
Strengthening hair mask from carrot tops, used 2 times a week, will eliminate dandruff and hair loss, make hair thicker, smoother and silkier. To prepare, you will need 20 g of dried leaves, mixed with the same amount of chamomile. Grind the mixture into powder, pour 500 ml of boiling water. After half an hour, add 1 egg yolk and stir thoroughly. Apply the mask to the scalp with massaging movements, and distribute the rest through the hair. Put on a plastic cap and hold for at least 40 minutes. Rinse off with running water.
Facial lotion useful for acne. Mix 20 g of chopped carrot leaves with sage and calendula leaves in equal proportions. Pour 1 cup of boiling water and leave for 15 minutes. Then strain with gauze and add 1 tbsp. l. apple cider vinegar. Soak a cotton swab with this product and wipe the inflamed areas of the skin after washing 2 times a day.
To eliminate oily shine A useful mask is being prepared. Pour 10 g of fresh carrot leaves into 500 ml of boiling water, leave covered for 30 minutes and strain. Add 10 ml of vodka and freshly squeezed carrot juice to the infusion at room temperature. Dilute the resulting mixture in 2 g of salicylic acid powder, mix thoroughly and apply a thick layer to the skin. Use at least 2 times a week.
Use in cooking
In modern cooking, carrot greens are used for fermentation, together with parsley and dill. Due to its bitter taste, the product is also included in cold and hot dishes, various snacks, soups and salads. This gives the food a special taste and also significantly increases its health benefits.
Before adding carrot tops to food, pour boiling water over them. This softens the greens and removes any excess bitterness from them.
Wheat porridge with carrot greens is one of the most popular recipes. This product is not only tasty, but also extremely healthy for children. You can add an egg and fried minced chicken to the composition. Then the product will become a tasty filling for pies.
Recipes for dishes with the addition of carrot tops:
- Porridge. Boil 100 g of rice and 100 g of wheat cereal. Chop 200 g of carrot greens and mix with porridge. Add salt and a small piece of butter;
- Filling for pancakes. Cut 200 g of carrot tops, green onions, dill and parsley into small pieces in equal proportions. Fry over low heat, add grated boiled egg;
- Marinade for tomatoes. 6 tbsp. l. sugar, mix with 1 tbsp. l. salt, 1 tsp. 70% apple cider vinegar. Fresh carrot leaves are placed on the bottom of a sterilized jar, then. A new layer of greenery is placed on top;
- Potato casserole. Peel 2 small potatoes, cut into slices and pour boiling water over them. Grate boiled hot potatoes, sprinkle with breadcrumbs, grease with butter and chopped carrot greens (150 g). Bake in the oven for 20 minutes;
- Pesto from carrot tops. Place 3 cloves of garlic and 3 tbsp in a blender. l. pine nuts, beat until smooth. Add 50 g fresh basil leaves, 200 g carrot greens and 150 g grated Parmesan cheese. Grind the ingredients in a blender until pureed and pour into a dish. Add 1 tbsp. l. olive oil, stir, salt and pepper to taste. Mix with pasta;
- Warm salad with chickpeas. Fry 1 tsp in a saucepan. cumin and 1 onion until golden brown. Add 3 cloves of garlic and 2 cups of boiled chickpeas. Mix the ingredients and remove from heat after 3 minutes. Add chopped carrots, lemon juice, salt and pepper to taste to the finished dish;
- Fresh carrot. Pass 4 carrots with tops, 1 green apple and 1 cucumber through a juicer.
Dried and frozen carrot greens are often added to soups and borscht. Fresh leaves are used to season salads and to marinade and ferment cabbage.
Despite the healing properties of carrot tops, they also have a number of contraindications. Pregnant and nursing mothers are prohibited from eating this product due to the high content of alkaloids and furocoumarins in greens. These substances can harm the child’s fragile body. In addition, the herb is not recommended for acute and chronic diseases of the gastrointestinal tract. Otherwise, carrot leaves are not only tasty, but also extremely beneficial for the body.
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