Carrot greens are edible and make a good herb.
If you’ve bought carrots with the greens still attached, you’ll want to remove them when you get home. Just get some scissors and cut the stems off about 1/2″ (1.5cm) from the top of carrot. Carrots are roots, which are technically designed to provide water and nutrients from the ground to the leaves that gather energy from light. If you leave the greens attached, they will continue to leach water and nutrients out of the roots, which will reduce the shelf life of the carrots.
Once you’ve cut off the greens, make sure to clean them thoroughly. A good way to do this is to fill a sink or large container with enough water to submerge the greens and swish them around. If the carrots are from a farmer’s market, or direct from the ground, you’ll want to wash them twice, with clean water each time.
If you plan to use them immediately, you can cut off and compost the larger stems, then roughly chop the leaves and smaller stems. Add it to soups, salads or use as a garnish. If you can’t use immediately, lay out in a single layer on a sheet of paper towels, cover with another sheet of paper towels and place in a dry spot with plenty of air circulation–in front of a fan is best. They should dry out and become shelf stable within a few days.
Dried carrot greens are an excellent substitute for dried parsley, and add an earthy flavor to foods.