I feed them to my rabbit.

veggie broth.
chop them up and make soup with them.
include onion ends, celry ends, and tomato ends...all sorts of scraps

Add them to compost and grow more carrots.

A Penny for our thoughts?

Okay. :>) I also vote for compost.

But often I just wash them real good and eat them or toss them into where ever the rest of the carrots are headed.

No back yard? Well, I'd get a bucket or trash barrel anyway and start comporting. Mix the food with some old dried leaves saved from the fall. Boston weather sucks to do that? No problem, just do it on the back porch or back hall. It will be a fun experiment.

Alternatively, if you soak them on wet paper towels you may be able to get some roots going. And then start growing your own carrots. About 3 months ago, I did that with a horse radish ... quickly got a LOT of green shoots coming off a single horse radish top ... so I cut the top in lots of pieces, each with is own green budding leaf stuff .... then just soaked the pieces some more until they had roots showing ... and then potted them all in separate pots (2 and 3 liter cola bottles with the tops cut off, lol!) filled with dirt and potting soil ... and from the single horse radish, I now have about 8 horse radish plants thriving, in front of in a south facing window, in Boston. Next month, I'll plant them outside. :>)

Visit the World Carrot Museum for loads of tips-

www.carrotmuseum.co.uk/recipes.html#tops

John

give them to the guinea pig, nature's veggie leftovers garbage disposable.

I am now starting to dip my toe into the sea that is Macrobiotics again. I used to be strict Macro for 4 years living in Los Angeles. About the only other city in the world that you could get away with eating that way AND keeping a demanding professional career is San Francisco, but you have to be a millionaire to live there anymore. Anyway, I digress...I remember there was a delicious recipe in one of Aveline Kushi's Macrobiotic cookbooks for carrot tops that involved simply blanching the tops in salted boiling water for 3 or 4 seconds, then immediately chilling them in cold water. I know that the sauce for it was made with tahini. There might have been another ingredient or two, but not many, since most Macro recipes are extremely simple. Macrobiotic folks try their darnedest to stay away from any foods that might be even slightly toxic, which for them includes most of the vegan staples, like tomatoes, potatoes, eggplant, and peppers, so I am pretty sure carrot tops are not toxic. This recipe was one of my favorites in my Macro days, and I ate it a lot. I have never been as healthy as I was when I ate Macro.