Winter tomato recipe with carrot tops. What is useful carrot tops

The simplicity of the recipe always causes some caution. Will the tomatoes really be as savory as they promise? Roll up a few cans for the winter and try it. You will be surprised how delighted your pickles will be.

Rules for canning tomatoes

Canning tomatoes is easy. Most often, it is the preparatory stage that takes a lot of time. It is necessary to thoroughly wash the jars, sterilize them. Prepare tomatoes. Then comes the turn of herbs. They need to be washed thoroughly. After all, even a minor oversight will lead to the penetration of bacteria into the jar. By preserving tomatoes with carrot tops for the winter, you almost halve the preparation stage. After all, it is necessary to take care of the cleanliness of only a few branches of the tops and the tomatoes themselves.

6 secrets to make it tasty and beautiful

Before you start canning, be sure to check out these six tips to make your homemade preparations even more appetizing.

1. Appearance of tomatoes. For homemade preparations for the winter, it is best to choose elongated fruits. Such tomatoes have a characteristic "nose". These are plum-shaped or cube-shaped fruits. It is oblong tomatoes that are more fleshy, have a dense skin and have a sweetish taste.
2. Tomato size. The most optimal fruits are small sizes. They are easily preserved, fit well in a jar, are soaked in marinade with high quality, and always look spectacular on a plate.
3. Carrot tops. For conservation, only fresh herbs are suitable. If you have your own garden, then cut it immediately before conservation. Those who purchase tops on the market can use the following trick. Dip the greens in cool water and leave it for 15 minutes. You will immediately notice how the “bouquet” has freshened up. Rinse the tops under water, immediately use for preservation.
4. Bright color. Canned tomatoes often lose their bright, beautiful color. If you do not want your blanks to become dull, remember one more trick. Add the vinegar to the marinade after turning off the heat under the pot. If vinegar boils in brine, it will not be able to preserve rich shades.
5. Crack protection. Very often you can observe a picture when, during the pouring of boiling water, the peel of tomatoes does not stand up and bursts. Such fruits look unaesthetic. To protect tomatoes from a similar fate, it is necessary to make several punctures in the stalk area using an ordinary toothpick.
6. Cans filling. When canning vegetables, always fill containers up to the neck. Try to pour the marinade so that it overflows a little. Compliance with this rule will allow your conservation to successfully withstand the whole winter.

You can taste tomatoes three months after conservation. If you open them earlier, you can see for yourself: the tomatoes have not “reached” yet. They will be lightly salted, they will not have time to absorb the spicy-aromatic taste.

Recipes for tomatoes with carrot tops for the winter

If you want to close several jars for the winter according to a new recipe, use the options below. Depending on your preferences, you can slightly change the flavor range. Lovers of tomatoes "with a spark" can add a pod of hot pepper. And those who are used to enjoying spicy flavors will like cloves.

With vinegar

Peculiarities. If this is your first time rolling pickled tomatoes with carrot tops, use this particular recipe. Tomatoes are sweetish, with a slight sourness. And when there is not a single tomato left in the jar, the marinade will begin to rapidly “destroy”.

Compound:

• tomatoes - 3 kg;
• water - 2 l;
• sugar - 150 g;
• salt - 90 g;
• vinegar - 200 ml;
• tops of carrots - eight branches.

How to cook

1. Place the washed tops in three-liter jars, four branches in each.
2. Rinse the tomatoes, chop them.
3. Lay the fruits on the tops, trying to lay them as tightly as possible, but do not press.
4. Pour boiling water over the tomatoes.
5. Leave them for 15 minutes.
6. Then pour the liquid into a saucepan.
7. Based on it, cook the marinade by adding salt and sugar.
8. Lastly, add the vinegar.
9. Pour the prepared marinade over the tomatoes, roll up.

With garlic and horseradish

Peculiarities. Do you want to reproduce the spicy-sharp taste of salted tomatoes, remembered from childhood? Then use the following recipe. Unlike the classic version, pickling tomatoes with carrot tops is done immediately in a glass container. And such conservation is stored in the apartment no worse than in the cellar. The amount of ingredients given in the recipe is calculated for one three-liter jar.

Compound:

• tomatoes - 1.5 kg;
• salt - 120 g;
• sugar - 50 g;
• garlic - two cloves;
• tops of carrots - three branches;
• horseradish leaf and root;
• mustard plaster (medical) - one.

How to cook

1. Lay the peeled root and part of the herbs on the bottom of the jar.
2. Pour in the tomatoes, just short of the top.
3. Put the garlic in the bowl.
4. Lay the remaining herbs on top.
5. Fill the tomatoes with ordinary cold water to the very top to understand how much brine will be needed.
6. Drain the liquid into a separate saucepan.
7. Pour sugar and salt into it.
8. Put the pan on the fire, boil the filling.
9. Fill jar with hot brine.
10. From the mustard plaster, cut off a small piece the size of a matchbox, put it under the lid and close it for the winter.

This preservation is best preserved in the cellar. But if you decide to salt the tomatoes with carrot tops in an ordinary apartment, then sterilize the jar for 20-25 minutes before rolling.

With aspirin

Peculiarities. This recipe for marinating tomatoes with carrot tops contains aspirin. It does not affect the taste or smell at all, but ensures the elimination of microbes, allows preservation to “hold on”.

Compound:

• tomatoes - 1.5 kg;
• carrot tops - four to five branches;
• water - 1 l;
• sugar - 100 g;
• salt - 30 g;
• aspirin (for each liter jar) - one tablet;
• vinegar - 30 ml;
• greenery.

How to cook

1. Rinse the carrot tops well, put them in jars.
2. Lay the tomatoes on top.
3. Put one small branch of greens on top of the tomatoes.
4. Now you need to prepare the brine. If you close tomatoes in liter jars, then each will need approximately 0.5 liters of liquid.
5. Calculate the required amount of water, add another half a liter to make sure it's enough.
6. Pour salt and sugar into the water.
7. When the brine boils, pour over the tomatoes.
8. Steep tomatoes for 15 minutes.
9. Do not rush to pour out the remaining brine, it will come in handy when there is a refill.
10. Drain the banks.
11. Boil the brine again, let it boil for five to seven minutes.
12. Pour in the tomatoes, soak for ten minutes and drain.
13. While the brine is preparing to boil for the third, last time, take aspirin.
14. Crush the tablets, pour them directly into the jars.
15. Top with boiling brine, not topping up a little.
16. Add a tablespoon of vinegar to each jar.
17. Now add the brine to the very top.
18. If there is not enough filling, then use the reserve (it is better to put it on fire in advance so that it is constantly ready).
19. Roll up the tomato preparations.

With citric acid

Peculiarities. Tomatoes canned with citric acid instead of vinegar are distinguished by their original taste. However, keep in mind that thanks to this component, tomatoes acquire a more pronounced sourness. This recipe for tomatoes with carrot tops is for one liter jar.

Compound:

• tomatoes - 600-800 g;
• sugar - 50 g;
• carrot tops - two or three branches;
• salt - 15 g;
• citric acid - half a teaspoon.

How to cook

1. Put the thoroughly washed tops in a jar.
2. Then lower the tomatoes, stuffing the container tightly.
3. Pour boiling water over the tomatoes.
4. Wait 20-30 minutes, drain the liquid into a saucepan.
5. Pour salt and sugar into it.
6. Boil the marinade.
7. Lastly, add citric acid to the brine.
8. Pour the marinade over the jar, then roll it up.

Add citric acid just before rolling the jar. If you leave it earlier, it will quickly lose its characteristic, slightly sour taste. Such preservation will lose its exquisite spice.

With hot pepper

Peculiarities. This recipe for canned tomatoes with carrot tops will appeal to lovers of spicy snacks.

Compound:

• tomatoes - 3 kg;
• sugar - 100 g;
• salt - 90 g;
• garlic - four to five cloves;
• chili pepper - one pod;
• carrot tops - eight to ten branches;
• acetic acid (per liter jar) - 15 ml.

How to cook

1. Arrange the carrot tops on the banks.
2. Cut the garlic cloves lengthwise, and chop the hot pepper into rings.
3. Fill the jars with tomatoes, lining them with chili pepper rings and garlic cloves.
4. Fill the blanks with boiling water.
5. Wait 15 minutes, drain the liquid.
6. Add salt, sugar, bring the brine to a boil.
7. Fill jars with marinade.
8. Add acetic acid to each.
9. Roll up the tomatoes.

with green fruits

Peculiarities. If you have a lot of green tomatoes left in your garden that don’t “want” to blush in any way, you can make delicious preservation from unripe fruits.

Compound:

• tomatoes - 2.5-3 kg;
• onion - two heads;
• bay leaf - four to five pieces;
• carrot tops - eight branches;
• water - 1.8 l;
• sugar - 120 g;
• salt - 100 g;
• vinegar - 100 ml;
• ground red pepper - 10 g;
• fragrant, ground pepper.

How to cook

1. Divide the tomatoes into halves.
2. Chop the onion into thick rings.
3. Put the tomatoes in an enameled pan, shifting with onions.
4. Prepare the brine by pouring salt, sugar and red pepper into the water, boil it.
5. Pour the marinade over the tomato-onion preparation, leave it to marinate for seven hours.
6. Drain the brine.
7. Arrange carrot tops in jars, and fragrant tomatoes along with onions on top.
8. Boil the marinade, add allspice and peas, throw in the bay leaf.
9. Add vinegar to the brine last.
10. Fill the banks.
11. Such tomatoes need to be sterilized within 15-20 minutes. After that, conservation can be rolled up.

When rolling canned tomatoes with carrot tops, do not be afraid to experiment. A delicious combination of tomatoes with cucumbers or bell peppers is obtained. No less appetizing and savory appetizer of tomatoes with cauliflower.

The peculiarity of the recipe is that you do not need to use the classic set of spices and spices for canning. You won't need dill, garlic, or bay leaf. Instead, carrot tops are added - they are full of vitamins and valuable nutrients. No wonder our ancestors prepared decoctions and tea from the tops, added it to salads and snacks (but there are contraindications, be sure to study them before use).

In today's recipe with a photo, I will tell you in detail how to close tomatoes with carrot tops for the winter in three-liter jars. Don't worry, it won't taste like carrots. In the process of long pickling, tomatoes will take only a thin, barely perceptible aroma from the green bunch. The main thing here is to let the workpiece properly brew. You can take the first sample no earlier than after 4 months, but it is better to wait 5-6 months. During this time, the tops will have time to convey to the fruits the very characteristic taste that makes this blank unusual and unique.

Total cooking time: 25 minutes
Cooking time: 20 minutes
Yield: 3 liters

Ingredients

for a 3 liter jar

• tomatoes - about 2 kg
• carrot tops - 6 sprigs
• black peppercorns - 6 pcs.
• water - 1.5 l
• salt - 1.5 tbsp. l.
• sugar - 5 tbsp. l. without a slide
• 9% vinegar - 80 ml

Cooking tomatoes with carrot tops

First of all, you should sterilize the jars, boil the lids, rinse the vegetables and tops in running water. Before canning tomatoes with carrot tops, you need to prick each fruit with a toothpick in the stalk area. 3-4 punctures are enough so that the tomatoes do not burst when heated and air freely escapes from them.

At the bottom of the jars, I lay black peppercorns and tops - the very green tails that are usually thrown away when peeling carrots will only need “fluffy” twigs, without hard stems. Do not add too many tops, 2 pieces per liter are enough, that is, 6 branches per 3-liter jar. No other spices need to be added.

I fill jars with tomatoes to the very neck. I try to lay it tightly, but without pressing, so that the fruits do not burst.

Pour clean boiling water (no additives). I cover with lids for 15 minutes. Then I pour the water into a saucepan. It is most convenient to use a plastic lid with holes for draining water. If you don’t have one, then just hold the lid with your hand, carefully draining the hot water.

Based on the liquid that was poured into the pan, I prepare the brine - I add salt and sugar. As soon as it boils, pour in the vinegar and immediately remove from heat. I pour tomatoes with tops with boiling brine. I roll it up with lids, turn it upside down and leave it for a day so that the preservation cools under a fur coat.

As soon as it cools down, it can be transferred to storage in the cellar or in a dark pantry.

It is best to take a sample after 5-6 months, on the eve of the New Year, when the tomatoes are properly marinated. The total shelf life is 1 year.

But I came across pickled tomatoes for the winter with carrot tops for the first time last year. I found the recipe somewhere on the Internet, and I was very interested in it - it seemed to me that it should be very tasty. So I closed a couple of jars to try. And I really liked the result: the tomatoes are very interesting, not quite ordinary, but tasty.

And this year I closed several jars again - it seems to me that this is a great option to diversify the usual preservation of tomatoes. And the carrot green itself looks very impressive - it is beautiful, bright, so jars of tomatoes marinated with carrot tops will be very appetizing.

Well, as for the complexity of cooking - in this regard, tomatoes with carrot tops for the winter did not let me down either: the whole process is quite simple: you just need to prepare the tomatoes, tops and other spices, pour marinade and sterilize. In more detail, how to pickle tomatoes with carrot tops, my step-by-step recipe will tell you.

Ingredients for 1 liter jar:

• 450-500 g tomato;
• 3-5 sprigs of carrot tops;
• 2 peas of black pepper;
• 0.3 cm hot pepper ring;
• 2-3 cloves of garlic;
• 0.3 cm horseradish root ring.

Marinade:

• 4.5 liters of water;
• 9 tablespoons of sugar;
• 4.5 tablespoons of salt;
• 200 ml 9% vinegar.

How to pickle tomatoes with carrot tops:

Tomatoes for pickling are selected ripe, but dense, without surface damage. It is advisable to choose small plum-shaped fruits: they fit more in a jar and, as a rule, they crack less. If the tomatoes are larger, there will be fewer of them in the jar, then, accordingly, more marinade will be required. Wash the tomatoes in cold running water.

We thoroughly wash the carrot tops and lay them out on a napkin.

Peel the horseradish root and garlic and wash thoroughly. Cut the horseradish into thin rings, and cut the garlic cloves in half. We wash the hot pepper and cut it into thin rings. At the bottom of pre-sterilized jars we put carrot tops, garlic, hot peppers and peppercorns, horseradish root.

We lay the tomatoes, trying not to crush and place rationally so that there are fewer voids. We cover the jars with tomatoes with lids so that kitchen dust does not get in.

For the marinade in a saucepan, bring water to a boil, add salt and sugar and, stirring, cook for 2-3 minutes, until the crystals are completely dissolved. Pour vinegar into the marinade and turn off the heat. Carefully pour the jars with tomatoes with boiling marinade, filling them to the top.

We again cover the jars with lids and put them in a saucepan, the bottom of which is lined with a napkin (so that the jars do not burst during sterilization). Fill jars with tomatoes with water so that it reaches the shoulders of the jars. On high heat, bring the water in a saucepan to a boil, then reduce the heat a little so that there is no excessive boiling, and sterilize for 15 minutes.

After sterilization, carefully remove the jars of tomatoes from the pan (it is convenient to use special tongs) and seal tightly. Turn the cans of tomatoes upside down and let them cool completely.

We transfer the cooled tomatoes to a permanent storage place, it is possible at room temperature.

Summer preparations for the winter are an incredible variety of recipes, marinades and salting methods. If you want to try something new, make tomatoes with carrot tops for the winter: recipes for a 1 liter jar will help hostesses find the right proportions of water, salt and spices.

Modern hostesses began to prepare marinades on carrot tops relatively recently, however, they say correctly: everything new is well-forgotten old. Even our ancestors, salting tomatoes for the winter, added fragrant greens and fresh leaves of cherries, currants, oaks, as well as carrot tops to the barrel, which contains many vitamins, antioxidants and trace elements. Today, urban residents do not have the opportunity to harvest pickles in barrels, however, you can close mouth-watering tomatoes for the winter in liter jars, as well as prepare for a 2-liter jar, and 3-liter jars, if you have enough vegetables and free space.

Recipes for pickling tomatoes with carrot tops: harvesting in the summer

Pickled tomatoes are a favorite snack on the winter table. We have already told you, for the winter or. This time we will show you a recipe for tomato with carrot tops, and not one, but 3 delicious and proven options at once.

Recipe number 1: simple pickling of tomatoes with tops in a jar

This salting recipe is designed for one three-liter and three-liter jars of the finished product. Prepare tomatoes, 16 sprigs of carrot tops, 5 liters of pure water, 500 ml of apple cider vinegar (or 250 ml of table cider vinegar), 250 grams of sugar, 12-15 black peppercorns, 2-3 bay leaves and 5 tablespoons of salt.

How to salt tomatoes with tops: step by step

Step 1. Picking and washing a tomato, preparing the tops. Tomatoes for pickling take small and medium, oval and heart-shaped, without damage. Vegetables must be thoroughly washed and pierced with a toothpick in the stalk area - they will not lose their shape during the pickling process. Use fresh, large enough tops for harvesting, 3-4 branches per jar.

Step 2. Washing and sterilization of jars. It is best to wash jars with soda, and sterilize in any way: boiling water, steam, or send them to the oven for 10 minutes.

Step 3. Putting tomatoes in a jar. Place 2 leafy greens in the bottom of the jar, and then spread the tomatoes all the way to the neck of the jar. Place 2 more sprigs of carrot tops on the sides. Boil water and pour it into each jar. Close the lid and leave for a while to cool completely.

Step 4. Preparing the brine. Drain the water from the jars back into the pot and add spices, sugar and salt, stir and bring to a boil. After turning off, add vinegar.

Step 5. Filling the tomatoes with brine. Pour the brine into the jars, filling them to the very neck.

Step 6. Canning. Seal the jars with sterilized lids - special, with a twist or, in the old fashioned way, turnkey.

Recipe number 2: pickled tomatoes with tops and aspirin

Tomatoes are well preserved when salted with aspirin. This is a favorite harvesting method for many hostesses, since it requires a minimum of vinegar, and tomatoes taste like fresh ones. We will describe the whole process of harvesting tomatoes with aspirin step by step and show you a photo.

This time you will need three-liter jars and the number of tomatoes that will go into them. It is also necessary to put one aspirin tablet in each jar, and prepare the brine from the following ingredients: for one liter of water, one a heaping tablespoon of salt, four tablespoons of sugar, and one tablespoon of vinegar.

A step-by-step recipe for salting tomatoes with aspirin

You can see the first four preparatory steps in recipe number 1. We move on to the next plan.

Recipe number 3: tomatoes with tops, garlic and horseradish

Today is the time for savory snacks and spicy preparations, so if you like tomatoes with a spicy aroma and rich taste, try cooking them with garlic and horseradish.

For this blank for one and a half kilograms of tomato, you will need:

• 120 grams of salt;
• 50 grams of sugar;
• two cloves of garlic;
• three sprigs from carrots;
• leaf and horseradish root;
• medical mustard plaster.

As you can see, other spices do not appear here, like vinegar, but tomatoes are well preserved thanks to horseradish and garlic.

1. At the bottom of the jar, lay a part of the tops and horseradish root, put the tomatoes on top.
2. Put the garlic, the remaining tops and the horseradish leaf into the jar.
3. Pour into a jar of cold water up to the neck.
4. Drain the water from the jars, add sugar, salt and boil.
5. Pour the brine into the jars while still hot.
6. Now the turn of the mustard plaster has come - it is necessary to cut off a small piece from it and send it under the lid, and then cork the jar

Video recipes: how to prepare tomatoes with carrot tops

In your own garden, it is useful but only for its juicy and colorful root crop. The aerial parts of the plant have long been used in cooking to add flavor 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 to fight diseases of the genitourinary system, runny nose and colds, allergies, stomatitis and other diseases. Daily consumption of carrot tops relieves the inflammatory process in the body and increases the protective functions of the immune system.

What is useful carrot tops and how to use it at home, read more in the article.

Chemical composition

carrot tops- this is the aerial part of the plant, which is the leaves that came out of the root crop. 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 healthiest. The leaves contain unique chemical compounds, which, by 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 healing properties of carrot tops have been known to mankind for more than 4 thousand years. In the Middle Ages, hairstyles and dresses were decorated with this part of the plant. 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 preparation of raw materials, one-year-old tops grown at home are used. A pesticide-free plant retains many beneficial properties. For the preparation of potions, it is necessary to thoroughly rinse the grass, cut into small pieces, dry, and then freeze. After that, the leaves are added to food or used as a bio-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 they are absolutely safe for humans when used internally. Furocoumarins prevent pathological cell division, suppress malignant neoplasms, and activate skin regeneration.

The use of carrot tops as a medicine is due to the high content of nutrients. One of these is chlorophyll- a plant component with powerful anti-inflammatory activity. A natural antibiotic copes well with colds, prevents the development of urolithiasis.

Carrot leaves are edible and highly nutritious. It contains 6 times more vitamins and minerals than the root itself and is one of the main sources potassium and calcium. The increased content of these substances in the composition of the plant gives the leaves a bitter taste, so it 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, contribute to the restoration of 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 rinses and mixed with honey to disinfect ulcers. They have a diuretic effect, prevent kidney disease.

The chemical composition of carrot tops:

• Retinol (vitamin A) is extremely beneficial for the skin. It eliminates gray, acne, evens out the tone of the face, 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 indispensable substance for building 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, speed up metabolism, remove toxins from the body;
• Caffeine - activates the nervous system, prevents the development of cardiovascular diseases;
• Lysine - an anabolic that promotes the structure of muscle mass, kills pathogenic herpes bacteria;
• Micro and macro elements (potassium, calcium, phosphorus, iodine, zinc, iron, cobalt, sodium, manganese, copper) are necessary substances for maintaining health;
• Essential oil, etc.

Beneficial features

Carrot tops are extremely useful 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 edema, restore the water-salt balance, improve the functioning of the lymph nodes, etc. Thus, the 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 growth of oncological neoplasms;
• 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-calorie (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;
• coronary artery disease;
• anemia;
• diseases of the kidneys and genitourinary system;
• avitaminosis;
• hemorrhoids, cystitis, constipation, etc.

Application in traditional medicine

In folk medicine, carrot tops have been used for a long time. This part of the plant is included in food supplements. As a general tonic, the tops are used in frozen and boiled form. The dried product is added to decoctions and infusions. From crushed fresh leaves are prepared compresses for the treatment of frostbite areas of the skin, wounds or ulcers.

Carrot tops contain phytoncides that inhibit the reproduction of harmful microbes. The juice from grass (20 ml) with the addition of 1 tsp. honey helps relieve pain. It is recommended to drink such a remedy in small sips throughout the day with stomatitis or a sore throat.

boiled greens has powerful antioxidant properties. Herbal infusions are used for diseases of the gastrointestinal tract. However, such a remedy will only work with prolonged use (more than 1 month). Adding carrot tops to a vegetable salad will significantly improve the absorption of carotene by the body.

When losing weight, carrot tops will also be useful. Due to the low calorie content, as well as the phytoncides that make up the herb, metabolic processes are accelerated, and fat mass decreases.

The leaf is also used as a disinfectant. A decoction of the tops used for washing wounds, cuts, well helps with boils and abscesses.

Carrot tops are especially useful in the treatment of genitourinary diseases - urethritis, cystitis, kidney stones. If you use the herb constantly, you can also improve eyesight, restore healthy sleep, etc.

With hemorrhoids

Dried or frozen carrot tops are very easy to use for medicinal purposes. This will require the leaves of an annual plant, which must be thoroughly washed under running water. Next, you need to grind the grass, grind in a mortar until the juice is released, and spread the resulting slurry 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.

From dried carrot tops, you can cook the following cure for hemorrhoids. Pour 20 g of leaves with 500 ml of boiling water, cover and place the container in a warm place. Infuse for 10 hours, then strain. Drink 1/4 cup 5 times a day for exacerbated symptoms. For the prevention of hemorrhoids - apply a decoction in small portions daily, for 1 month.

In addition to hemorrhoids, carrot tops also help with varicose veins, atherosclerosis, vasculitis, vegetative dystonia, chronic constipation, etc.

Carrot tops can also be brewed tea for hemorrhoids 1 tsp dried herbs pour 250 ml of boiling water, and leave for 30 minutes. Drink 1 cup 3-4 times a day. An 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;
• myoma of the cervix;
• 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 prepared as follows: rinse 100 g of fresh herbs under running water, place in a container for steaming. Pour 1 liter of boiling water, mix and cover. Leave for 1 hour, then strain with cheesecloth. Drink throughout the day in small portions.

For cooking decoction of carrots it is necessary to pour 100 g of the plant into 500 ml of boiling water and place in a water bath. Bring to a boil, boil, then strain. The finished product can be used as a bath or douche liquid. Previously, the decoction is diluted with water in a ratio of 1 to 1. For gynecological diseases, apply at least 1 time per day for a month.

With cystitis

Chronic cystitis, as well as its unpleasant symptoms, during the period of exacerbation of the disease is well treated with carrot tops. Infusions and decoctions prepared from dried raw materials also help with:

• urethritis;
• inflammation of the kidneys;
• painful urination;
• kidney stones;
• enuresis.

In order to cook medicine for cystitis you will need 5 g of dried carrot tops mixed 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. After the infusion should be filtered with gauze and drink 5 times a day for 1/2 cup.

In acute cystitis apply compress, soaked in a decoction of parsley seeds and carrot tops pour 10 g of raw materials in equal proportions with boiling water, leave for 20 minutes and strain. Soak a gauze bandage with the resulting solution and apply to the lower abdomen for the whole night.

Herb tea 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. Apply half a glass 4 times a day 30 minutes before meals. The course of treatment should continue until the symptoms disappear completely.

For painful urination caused by kidney stones, prepare infusion from dried carrot tops. 1 st. l. raw materials pour 150 ml of boiling water and leave for 12 hours. Drink 50 ml with diluted boiled water 5 times a day.

With a cold

Infusions and decoctions of carrot tops are good 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 that make up the carrot tops, the medicine quickly eliminates the symptoms of nasal congestion. Such a remedy even treats advanced stages of sinusitis, however, it is necessary to use the herb for a long time, combining it with broad-spectrum antibiotics.

For cooking infusion of carrot tops from the common cold 1 st. l. dried leaves, pour 500 ml of boiling water, cover and insist for 1 hour. After the infusion has cooled, add 3 crushed garlic cloves, then strain with cheesecloth. In 5 ml of the resulting liquid, add half a teaspoon. olive oil, draw into a syringe and pour into each nostril. The course of treatment is 3 times a day for 2 weeks.

For allergies

Allergy symptoms on the skin are well eliminated by baths from the infusion of carrot tops, since the alkaloids that make up the leaves are extremely beneficial for the skin. Green medicines can be used for both children and adults suffering from seasonal, chronic or idiopathic diseases. The grass has no contraindications and harm.

The recipe for an allergy bath is simple It only takes 3 ingredients. Mix 100 g of carrot leaves, 1 tbsp. l. flowers of calendula and chamomile. 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, infusion can be used to wipe problem areas of the skin 1-2 times a day until the allergy disappears completely.

With urolithiasis

With urolithiasis, decoctions and infusions of carrot leaves will be useful. Also, medicinal tea with the addition of honey, chamomile, calendula, linden and tops helps to fight the disease.

Recipe for infusion of carrot leaves: 1 st. l. dried carrot greens mixed with 1 tsp. chamomile, calendula, and linden leaves in equal proportions. The resulting mixture pour 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 carrot leaf tea involves the daily preparation of a new portion, since the substances contained in the finished broth lose their properties within 12 hours.

With stomatitis

Carrot tops are useful for stomatitis, as they contain chlorophyll, which is a powerful natural antibiotic. This component not only disarms, 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:

• angina;
• laryngitis;
• stomatitis;
• gum disease.

Decoctions relieve pain and swelling of the larynx, prevent the growth of bacteria in the oral cavity.

In order to cook medicine for stomatitis you will need: 10 g of dried carrot leaves, 10 g of liquid honey, 5 g of chamomile flowers, 250 ml of boiling water.

Grind chamomile and carrot tops into powder in a mortar. Pour the resulting mixture with boiling water and insist for 30 minutes. Strain the finished infusion and add honey. Rinse your mouth after brushing your teeth. Repeat at least 3-4 times a day. The course of treatment is 2 weeks.

Application in cosmetology

Due to the unique chemical composition and concentration of nutrients, carrot tops are widely used in cosmetology. Green products are good for the skin. They accelerate cell regeneration, eliminate oily sheen, prevent rashes, and help saturate the epithelium with useful antioxidants. Cosmetics from carrot tops improves complexion, evens out the surface of the skin, and fights wrinkles. Greenery also has a positive effect on the condition of the hair. Carrot tops strengthens the roots, accelerates their growth, strengthens and improves the structure of curls.

Strengthening hair mask from carrot tops, used 2 times a week, will eliminate dandruff and loss, make the hair thicker, smoother and silky. For cooking, you 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 mix thoroughly. Apply the mask on the scalp with massaging movements, distribute the rest through the hair. Put on a plastic cap and keep at least 40 minutes. Wash off with running water.

Face lotion useful for acne. Mix 20 g of crushed carrot leaves with sage and calendula leaves in equal proportions. Pour 1 cup boiling water over and leave for 15 minutes. After strain with cheesecloth and add 1 tbsp. l. apple cider vinegar. Soak a cotton swab with this product and wipe the inflamed skin after washing 2 times a day.

To eliminate oily sheen preparing a useful mask. Pour 10 g of fresh carrot leaves with 500 ml of boiling water, leave closed for 30 minutes and strain. Add 10 ml of vodka and freshly squeezed carrot juice to the infusion at room temperature. The resulting mixture is diluted in 2 g of salicylic acid powder, mixed thoroughly and applied to the skin in a thick layer. Apply at least 2 times a week.

Application in cooking

In modern cooking, carrot greens are used for sourdough, along 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 flavor and also greatly enhances their health benefits.

Before adding carrot tops to food, it is doused with boiling water. So the greens soften and excessive bitterness disappears from it.

Wheat porridge with carrot greens is one of the most popular recipes. Such a 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 delicious filling for pies.

Recipes for dishes with the addition of carrot tops:

• Porridge. Boil 100 g of rice and 100 g of wheat groats. Cut 200 g of carrot greens and mix with porridge. Add salt and a small piece of butter;
• Pancake recipe. Cut into small pieces 200 g of carrot tops, green onions, dill and parsley in equal proportions. Fry over low heat, add grated boiled egg;
• Marinade for tomatoes. 6 art. l. sugar, mixed 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. Grate boiled hot potatoes, sprinkle with breadcrumbs, brush with oil and chopped carrot greens (150 g). Bake in the oven for 20 minutes;
• Carrot Pesto. Place in a blender 3 garlic cloves and 3 tbsp. 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 a puree is formed 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 in a saucepan 1 tsp. cumin and 1 onion until golden brown. Add 3 garlic cloves and 2 cups boiled chickpeas. Mix the ingredients and after 3 minutes remove from heat. Add chopped carrot greens, lemon juice, salt and pepper to taste in the finished dish;
• Carrot fresh. Pass through the juicer 4 carrots with tops, 1 green apple and 1 cucumber.

Dried and frozen carrot greens are often added to soups and borscht. Salads are seasoned with fresh leaves, used for marinade and sourdough cabbage.

Despite the healing properties of carrot tops, it also has a number of contraindications. Pregnant and lactating mothers should not eat such a product due to the high content of alkaloids and furocoumarins in greens. These substances can harm the fragile body of the child. In addition, the grass 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.